Turkey Pot Pie

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Leigh, sometimes I can't tell if you are happy with the recipes or not - you said, "more like Turkey Pot Soup!" Which was funny. I'll write it out here though.

1 tbsp veg oil
1/2 onion, diced
1 cup chopped leeks, white and light green parts only
1 cup chopped celery
1 cup chopped carrot
8 oz mushroom, quartered
1 clove garlic, minced
1/3 cup flour
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1/4 tsp dried savory
6 cups turkey stock
4 cups chopped cooked turkey
1 cup frozen peas
1 pie pastry recipe**

Heat oil, cook onion leeks, celery and carrot, until softened - about 5 minutes. Add mushrooms and garlic, cook, about 8 minutes.

Add flour, salt, thyme, pepper and savory; cook, stirring for 1 minute. Slowly pour in stock, stirring and scraping up brown bits; bring to boil. Reduce heat and simmer 10 minutes. Stir in turkey and peas. Pour into casserole dish.

On lightly floured surface, roll out pastry to fit top of dish, trim to 3/4 inch overhang. Fold overhang under pastry rim, flute to seal. Brush top with water, cut steam vents.

Bake at 400 for 15 minutes. Reduce heat to 350; bake until pastry is golden and filling is bubbly, about 20 minutes.


** Easy Flaky Patry
2/3 cup flour
1 pinch salt
2 tbsp cold butter
2 tbsp cold lard
1 tbsp ice water (approx)
2 tsp milk
1/2 tsp vinegar
In bowl combine flour with salt, using pastry blender cut in butter and lard until in fine crumbs with a few larger pieces.
Whisk together water, milk and vinegar, drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding up to 1 tbsp more water if too dry. Press into disk. Wrap and refrigerate until chilled - about 30 minutes - or for up to 24 hours.

- From Canadian Living

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