Turkey is one of my least favorite meats, but what’s one way to make it better? Combine it with one of my favorite foods… pie! While I don’t look forward to the Thanksgiving turkey meal, I do look forward to turning that leftover turkey into a creamy savory turkey pot pie. If you want to use a store-bought pie crust, I support you… don’t let the hassle/intimidation of making your own crust keep you from awesome turkey pot pie. I often use store-bought, but this time I happened to have an extra homemade crust (which I did really like the rustic look of). You can also use chicken instead of turkey.
Guessipe
- 6 TBSP butter
- 10 oz mushrooms, sliced
- 1/3 cup flour
- 2 cups water
- 4 tsp chicken bouillon
- 1 cup red onions, diced
- 1 cup carrots, diced
- 1 cup frozen peas OR celery, diced
- 3 cups leftover turkey OR chicken, cubed
- 1 bunch parsley, minced
- 1/4 cup heavy cream
- salt and pepper to taste
- 1 pie crust
- 1 egg, beaten
Melt the butter and saute the mushrooms over medium heat until they release their liquid.
Add the flour and stir constantly over low heat for 2 minutes.
Add the water, chicken bouillon, onions, carrots, and peas/celery. Stir and simmer until thick.
Stir in the turkey/chicken, parsley, cream, salt, and pepper. Pour the mixture into a 9-inch pie dish.
Top with the pie crust and press the dough over the sides of the dish. Brush the crust with the egg wash, cut some slits, and sprinkle with some nice salt (I used Himalayan pink sea salt) and fresh ground pepper.
Place the pie dish on a cookie sheet (in case some of the yummy juices bubble over). Bake at 375 degrees F for 45 minutes or until the crust is golden brown and the filling is bubbling.
