Turkey Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
FOR FILLING:1 Cup of Cooked Turkey, Chooped or Diced ( i used dark meat, also what I used to figure out cal. info)2 Stalkes of Celery1 Small Red Onion0.5 Cup of Frozen Peas1.5 Cups of Homemade Turkey Stock, or Chicken Stock out of the can, Swanson is best.2 TBL Heavy Whipping cream or desired milk substitue1 TSP Garlic Powder0.5 TSP Onion Powder3 TBL Dried Parsely2 TSP Ground Sage1 TBL Johnny's Seasoning salt 1/8 Cup of Dried Chives2 TBL Cornstarch combined with just enough water, probably 2 TBL to make liquidFOR CRUST2/3 Cup of Soft Butter, Margarine or Shortening (best with butter)2 TSP Salt1 TBL Sugar2 Cups of White Flour, or wheat if you prefer5-7 TBL Ice WaterFlour (to roll out crust)
Preheat oven to 400 Degrees
TO MAKE CRUST:
Mix together flour, salt, and sugar. Add butter and begin cutting into to flour using a pastry cutter until small balls form. At this point begin adding water in 1 TBL at a time until dough forms.Split in half
Place dough on floured surface and begin rolling using pin. Roll the crust 3 times toward you and rotate crust to roll on another side, it is crucial you do this every 3 times to get at even crust. This works best if you roll it out on a pizza stone or round cookie sheet. Continue rolling until crust is slightly larger than deep dish pie pan. Repeat for top crust and place one in pan, making sure to remove anything that hangs over the sides.
FOR FILLING:
Pour Stock into a medium pot with celery and boil until tender crisp. Add remaining ingredients, except cornstach and water. Bring to a boil and now add cornstach mixture, and cook until very thick. Let cool 5 minutes.
Pour filling into pie dish. Wet edges of cust with edd whites before placeing on top crust. Press edges and curling them under. Brush crust with egg whites and pierce crust 6 times with butter knife. Bake 30-40 minutes until golden brown. Let rest 20 minutes before cutting.
Number of Servings: 6
Recipe submitted by SparkPeople user WYOMINGSCARLETT.
TO MAKE CRUST:
Mix together flour, salt, and sugar. Add butter and begin cutting into to flour using a pastry cutter until small balls form. At this point begin adding water in 1 TBL at a time until dough forms.Split in half
Place dough on floured surface and begin rolling using pin. Roll the crust 3 times toward you and rotate crust to roll on another side, it is crucial you do this every 3 times to get at even crust. This works best if you roll it out on a pizza stone or round cookie sheet. Continue rolling until crust is slightly larger than deep dish pie pan. Repeat for top crust and place one in pan, making sure to remove anything that hangs over the sides.
FOR FILLING:
Pour Stock into a medium pot with celery and boil until tender crisp. Add remaining ingredients, except cornstach and water. Bring to a boil and now add cornstach mixture, and cook until very thick. Let cool 5 minutes.
Pour filling into pie dish. Wet edges of cust with edd whites before placeing on top crust. Press edges and curling them under. Brush crust with egg whites and pierce crust 6 times with butter knife. Bake 30-40 minutes until golden brown. Let rest 20 minutes before cutting.
Number of Servings: 6
Recipe submitted by SparkPeople user WYOMINGSCARLETT.
Nutritional Info Amount Per Serving
- Calories: 500.9
- Total Fat: 31.6 g
- Cholesterol: 99.6 mg
- Sodium: 710.9 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 2.3 g
- Protein: 13.9 g
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