Friday, August 9, 2019


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 pot pies.

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 bubbly:

Making the gravy sauce …

Remove from heat. Stir in chicken broth and cream – heat to boiling, stirring constantly. Boil 1 minute. Stir in chicken and vegetables:

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 & flute.

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 Cheese

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!
Pot Pies packed and labeled for the freezer ;-)

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