Turkey Pot Pie

Turkey Pot Pie

 

This Wonderful ‘Canadian Living’ Recipe Has Been A Favourite ‘Stand-By’ For Many Years. 

Did You Save The Turkey Carcass From Thanksgiving To Make Your Own Stock?

Do You Have Lots Of Leftover Turkey?

Pot Pie Ingredients

5 Cups Chicken Or Turkey Stock

3 Cups Cubed Smoked Ham – I Had Leftover Pea-meal Bacon Roast

2 Tablespoon Vermouth Optional

3 Carrots, Sliced

3 Stalks Celery, Sliced

2 Sweet Potatoes, Peeled And Cubed

1 Bay Leaf

1/2 Teaspoon Dried Savoury Spice

1 Cup Frozen Peas

1/2 Cup Diced Red Pepper

1/3 Cup Butter

1 Onion, Chopped – I Like Cooked Pearl Onions

3/4 Cup flour

3/4 Teaspoon Dry Mustard

3 Cups Cubed Cooked Turkey

Pepper

Pastry For 1 x 9 Inch Single Crust Pie

1 Tablespoon Milk

* I Had Leftover Mashed Potatoes This Time, So Used Them Instead Of The Pastry–Your Choice!

Pot Pie Method

In deep saucepan, combine stock, ham, vermouth(if using), carrots, sweet potatoes, bay leaf, and savoury.

Bring to a boil, then reduce heat to a simmer, cover for 15-20 min. until carrots are tender.

Add peas and red peppers, simmer for 2 minute.

Drain reserving liquid, discard bay leaf.

Set vegetable mixture aside.

In deep saucepan, melt butter over medium heat.

Cook onions for 3 minutes or until softened.

Sprinkle with flour, cook, stirring for 3-4 min. until golden.

Stir in the mustard.

Gradually whisk in reserved liquid until smooth.

Increase heat to med. high; cook, whisking constantly, until boiling and thickened.

Add reserved vegetable mixture and turkey, season with salt and pepper.

Pour into 12 cup casserole dish.

If Using Pastry Topping

On lightly floured surface, roll out pastry to 1/4 inch thickness, use floured cutters to cut out desired shapes like trees/wreaths.

Overlap cut outs on top of casserole and brush with milk

Bake on baking sheet in 400 Fahrenheit degree oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly.

This is a great “make ahead casserole” and I always have leftover veggies like turnip or butternut squash , so I add these as well.

If I use the leftover mashed potatoes, I sprinkle the top with Panko crumbs and add a sprinkle of paprika and parsley over thee top.

Serves 8.

You can also freeze this casserole after cooking , covered with foil and later defrosting it overnight in the fridge, before heating it.

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