Valeria is a devoted Messianic Christian/Evangelist, Widow/Mother/Grandmother … hoping for great grandchildren; ardent Home Educator Advocate, an adventurous Daytripper, and a colorful Yarn Artist/Designer. Valeria likes scenic walks, to read, listen to/share music, does Pinterest, and very vociferously documents life and a variety of current topics on Blogger and FB.
Friday, August 9, 2019
HOMEMADE TURKEY POT PIES Recipe
This pot pie was SO delish! A handful of fresh picked blueberries was also welcome.
I have been in the mood for a homemade turkey
pot pie for weeks, but have been procrastinating because it would use up the
last of the turkey meat from the turkey I baked in September … between the
constant trips to ER and when Bob went into the hospital for good – never to come
home alive again.
That turkey meat was another ‘last remnant’ f
our precious time together, that I was not wanting to use it up.
But, today, I broke down and baked the turkey
The original recipe – which I am posting first –
makes a regular 9” sized pie.
I made **pot pies, because I like pot pies … and because it is easier to
break the recipe down, and freeze for later meals.
This recipe is delicious – and the pastry dough
is wonderfully flaky. Bob loved my homemade pot pies. The recipe comes from my old Betty Crocker's 'Dinner In A Dish' Cookbook.
TURKEY POT PIE– 6 servings
Two-Crust Cheese Pastry(recipe following)* 2 Tablespoons Butter or
margarine* 2 Tablespoons Flour * 1 teaspoon Sea Salt *
1/8 teaspoon ground Black Pepper * 1/8 teaspoon ground Thyme * ½ cup
Turkey Broth * ½ cup light Cream * 2 cups cooked, cubed
Turkey meat * 1 cup Peas * 1 cup Carrots, diced * 1 Onion,
diced * 1 large Potato, diced
FOR LARGE PIE: Heat oven to 425-degrees. Roll pastry out 1/8” thick. Fit into 9”
pie pan. Trim the pastry, leaving a 1” edge. Roll out remaining pastry 1/8” thick
into a rectangle shape, about 10”x6”; cut into 12 strips – ½” wide.
Melt butter over low heat. Blend in flour, salt,
pepper, and thyme. Cook over low heat, stirring until mixture is smooth and
Making the gravy sauce …
Remove from heat. Stir in chicken broth and
cream – heat to boiling, stirring constantly. Boil 1 minute. Stir in chicken
Filling ready to put in crust.
Pour mixture into the pastry-line pie pan. Place
7 strips of pastry across filling; arrange remaining strips crisscross fashion
to make a lattice-type top. Trim; turn edge of bottom crust over strips. Seal
Bake 35 to 40 minutes, or until nicely browned.
==TWO-CRUST CHEESE PASTRY: 2 cups Flour * 1 teaspoon Sea Salt * 2/3 cup +
2 Tablespoons Shortening * 4 Tablespoons Water * 1 cup shredded Cheddar
Mix flour & salt. Cut in shortening
thoroughly; add cheese and blend:
Cheddar grated for pie crust.
Making the pie pastry crust.
Cheddar added to the pastry mixture.
Sprinkle water gradually over mixture,
a tablespoon at a time – tossing lightly with a fork
after each addition. (If dough appears dry, a few drops of water may be added).
Gather dough into a ball. On a lightly floured surface, roll out dough as
directed in the meat recipe.
**TURKEY POT PIES: Prepare filling and dough as above, BUT continue as follows … If you opt to make pot pies, be aware that you will be at least 4 hours in the kitchen from start to finish. But it is worth it!
OPTIONAL: I line my foil pans because I am frugal – and plan to use these pans over and over again. I also cut out some Turkey Templates for crust embellishments.
I divided the dough into 6 pieces - then halved those pieces again (12 ct) ... so I would have enough dough for lower & upper crusts equally proportioned.
Lining the pans with the Cheddar Pastry dough.
Pot pies ready for the upper crust topping …
Turkey embellishment on the upper crusts - I made a pinky-sized hole in the center of the turkey to allow steam to escape, so the crust would not crack.
Pot pies ready for the oven; I placed them all on a large cookie sheet to slip into the oven.
Pies cooking. And smelling divine ;-)
Homemade Turkey Pot Pies: I can't wait to eat Supper tonight!