Turkey Pot Pie
HEATHER'S TURKEY POT PIE
1 large onion, diced
1 med. red bell pepper, diced
6 small or 3 large stocks of celery, diced
1 - 1 1/2 c chopped carrots
3 - 4 cloves garlic minced (or use a garlic press)
1/4 c chopped fennel bulb (optional)
3/4 - 1 c chopped green beans
2c chopped left over cooked turkey (could also use chicken)
2-3 tbsp. flour
2 tbsp. butter
3 - 3 1/2 c chicken stock
1 - 1 1/2 tsp. each: dried basil, oregano, thyme, rosemary
Saute vegetables in olive oil - start with onion & garlic, then add other vegetables and saute until tender. Add turkey, mix thoroughly. Add butter & 2 tbsp. flour - mix.
Slowly start adding in stock till you get a juicy blend (add more stock for a soupier inside, less for a chunkier one). Add dried herbs and mix. Spoon mixture into a greased baking dish (I used 2 pie plates for this amount). Cover with crust (see recipe below) and bake at 400'F, 20-35 minutes or until crust is brown & flakey.
NOTE - all pot pies bubble over when cooking, to prevent burning goo on the bottom of your oven, put an empty baking sheet on the rack below the pies as they cook, this should catch any overflow during the cooking process.
1 tsp. Kosher salt
2/3c + 2 tbsp. butter
4 tbsp. COLD water
Blend thoroughly, makes enough for 2 pot pie tops (not bottoms)
These freeze great - this year, I made one large pot pie, and four individual sizes that are now sitting in my freezer for a no-stress winter meal.