Please excuse our absence. We have been sick. First Michael, then me.
I hate being sick. I hate being in bed all day curled up in blankets. My mind goes wild thinking of all the things I could be doing. Before I got sick I cooked a big turkey breast and we ate that for a couple of days. I used the last of the turkey tonight in this flaky crusted, turkey and vegetable pot pie.
One of the reasons I was excited to make this pot pie was the vegetables. For my birthday I bought a set of Wusthof knives and they arrived today. They are amazing. I am really going to have to be careful because I am accustomed to old, dull, serrated knives. Chopping, peeling and dicing the veggies for this pie was such a treat! I cut through a thick carrot like it was buttah.
You could make this pot pie with a homemade pie crust but I’m sick. I cheated and used a prepared crust on top of the filling in a casserole dish. It was the perfect comfort food.
I just sneaked down to the kitchen for a second helping of turkey pot pie. I’m feeding my cold you know, unless I actually have the flu, in which case I am supposed to starve it. Comfort food almost makes being sick worth it.
- 2 tablespoons butter
- 1 small onion, diced in large pieces
- 2 - 3 small Yukon Gold potatoes, diced
- ½ cup fresh diced carrots (or frozen)
- ½ cup frozen peas
- ⅓ cup all-purpose flour
- 2 cups chicken or turkey broth
- ¾ cup half and half
- 1 teaspoon dried poultry seasoning
- Salt and freshly ground black pepper, to taste
- 2 cups cubed turkey breast
- 1 pie crust
- Preheat oven to 375 degrees.
- Lightly butter a medium casserole dish.
- To make the filling, melt butter in a large skillet over medium-high heat. Sauté the onion, stirring occasionally, until onions become translucent, about 2 minutes. Add the carrots and peas and remove from heat. Pour the broth into a medium sauce pot and add the diced potatoes. Cook until the potatoes are cooked but still a little firm and the broth has reduced by half. Whisk in flour into the skillet with the vegetables and cook on medium heat for about a minute. Use a slotted spoon to remove the potatoes from the broth and add them to the skillet. Gradually whisk in the hot broth, followed by the half and half and poultry seasoning. Cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey. Season with salt and pepper, to taste.
- Pour the filling into the buttered casserole dish. Cover with crust and make several small slits to allow the steam to escape. For color you can lightly brush the crust with egg wash. I skipped this step.
- Place into oven and bake until the crust is golden brown, about 30 minutes. Let cool 5 minutes before serving.
Of course you could make this pot pie with chicken as well as turkey. It is a great use of leftovers.