You and your family will gobble this up
I was making a turkey pot pie recently when my hubby came home from work and informed me that there were several turkeys gathered on our front lawn (15 to be exact). I said, “are they protesting? Do you think they know I’m making a turkey pot pie?” Pepé said, “Tell those turkeys that it’s a chicken pot pie”. Although we live in an area that has quite a bit of wild life, we have only seen turkeys in our front yard about 3 times in the past 13 years. This year has been different, we see them all the time now. I recently took a video of them crossing the street. Pepé and I still get excited when we see them. We are hoping to find some of their tail feathers to put in a vase for some fall decor.
Wild Turkeys in our front yard
A friend of ours, who lives in Boston and is a very talented decorator, does this every year because they find turkey feathers while walking their dogs. By the way, this really happened. I would have been making a chicken pot pie, but I had some leftover turkey in the freezer and wanted to use it up instead of thawing and cooking an entire package of chicken. You can use chicken in place of turkey or any other poultry for this recipe… After all, it’s your pie. As always, make it your own. If you don’t like my choice of veggies, pick your own. I strongly recommend precooking the potatoes at least halfway (if you choose to use them) because otherwise they might not cook all the way and you’ll have crunchy raw potatoes in your pie. You can boil them as I suggest below or even microwave them if you’re in a hurry.
I found these cute leaf shaped cutters/presses and Pepé and I just love them. We had no idea that we would be using them for a savory pie crust when I bought them, I just thought I would use them for cookies or a sweet pie. You don’t have to make your pie this fancy. You can just place the upper crust over the whole pie, but always leave vent holes in your upper crust so the steam can get out, otherwise you will have quite a mess in your oven. If placing a standard full crust on top, crimp the edges of the top and bottom crusts together.
Let’s get started on our Deep Dish Turkey Pot Pie
Peel and cut up potatoes, put them in a pan, cover with water and simmer until fork tender or at lease half way done (about 15 minutes).
Preheat your oven to 375°F. Make the crust. In a large bowl stir together the flour and salt. Cut in the butter with a fork or a pastry cutter until crumbly.Then add water and mix with your hands until smooth.
Divide dough into 2/3 and 1/3 portions. Roll the 2/3 section of dough 1/8” thick and wide enough to fit your pan with just enough to trim off the edges. I used a 8” square and 2” deep casserole dish.
Fold your dough in half so it’s easier to handle, then place it in your dish.
Heat a deep skillet on med/high. Melt 3 tablespoons of butter. Add onions, carrots and celery and cook until carrots are slightly tender.
Then add 3 TBSP flour and cook for about 2 minutes or until bubbly. Stir in minced garlic and cook for one more minute. Pour chicken stock and milk into the skillet. Add thyme and continue cooking, stirring occasionally until sauce thickens which will take about 3 to 5 minutes. Add Turkey and remaining veggies including the cooked and drained potatoes. Season with salt and pepper to taste.
Gently pour filling into prepared pie crust.
Roll remaining 1/3 dough portion and either place it on top, crimp edges and cut small slits for steam to vent, or use cookie cutters/presses to make a decorative crust. Lightly brush the top crust with milk and bake for 35 minutes or until golden brown.