|Turkey Pot Pie|
Here’s another idea for that Turkey Stew recipe from yesterday. The pastry recipe is the same that I use for my Steak and Portobello Pie.
I sometimes make extras of these and freeze them before baking. I then thaw them in the fridge overnight to use the next day. I sometimes make these pot pies in full size pie plates as well as the individual size as shown. As a time saver, I sometimes just put the stew in a baking dish and cover it with a single top crust of pastry which is a great idea for any leftover stew.
Pot Pie Pastry
2 ½ cups flour
½ tsp salt
1/3 – ½ cup ice water (Only enough to make a dough form.)
Turkey Stew Filling
2 lbs leftover cooked turkey, skinless and cut in chunks
2 litres turkey stock
3 carrots, peeled and sliced
3 parsnip, peeled and sliced
1 medium onion, chopped
2 cloves garlic, minced
3 tbsp olive oil
1 cup green peas
1 small celeriac (celery root), diced
2 roasted red peppers, chopped
3 tbsp summer savoury
1 tsp ground sage (optional)
Salt and pepper to season
½ cup flour mixed with 1 cup water
Toss the carrot, parsnip and celeriac in 3 tbsp olive oil. Season them with salt and pepper and roast on a cookie sheet for about 20 minutes tossing occasionally until the vegetables are fork tender.
In a large dutch oven, cook the onions and garlic in a little olive oil over medium heat until softened. Add the turkey stock, savoury and sage to the pot and bring it to a rolling boil. Thicken the stock to make gravy by whisking in the flour and water mixture. You may not need to use all the flour and water mixture but the gravy should be relatively thick. Stir in the roasted vegetables, peppers, peas and turkey. Cook in a 350 degree F oven for an additional half hour.Cool before using as filling for Turkey Pot Pie.
Fill the blind baked crust with the turkey stew, then top with rolled pastry, tucking under the bottom crust. Cut a dime sized hole in the center of the top crust and bake at 375 degrees F until golden brown and bubbling at the center, about 45 minutes.