Turkey Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 cups cooked, diced turkey1 bag frozen peas and carrots1 small onion, diced2 cloves garlic, chopped2 Tbsp flour1 tsp salt1/2 tsp pepper1 tsp cajun seasoning2 tsp poultry seasoning1.5 cups chicken brothPastry: (I don't use store bought, sorry)3.25 cups all purpose flour1 cup shortening9-10 tbsp cold water
To make pastry:
In a medium bowl, cut shortening into flour. Add water, 1 tbsp at a time, mixing with a fork until a dough forms. Split into 4 balls of dough. Roll two out to be slightly larger than a pie plate and transfer into the pie plate, pressing it into the bottom and sides of the plate.
Leave other two balls in a bowl, loosely covered with Saran Wrap for now.
In canola or olive oil, sautee the garlic. Add the veggies (onion, peas, and carrots - you can add it directly out of the freezer, no need to thaw), and cook until crisp-tender. Stir in turkey and seasonings and warm through. Add flour, and stir to mix. Cook for just a minute, and then add chicken broth. Bring to a boil and cook until broth thickens. Remove from heat.
Split filling evenly between the two pie shells.
Pull out the remaining dough balls, and roll out to make a "top" for your pot pie. Cover your pies with the remaining dough, and trim to fit. Seal and crimp edges.
Cut a few slits into the top of the pie (I usually do smiley faces...haha). Cook at 350 degrees until lightly browned (about 25 minutes). Let sit for 5 minutes before serving.
For a fun variation, I sometimes replace the Cajun seasoning with curry powder. I really like it this way, but didn't have enough curry powder tonight to use it for pot pie (I'm using it tomorrow night to make a curry). If you're going to do this, take out the Cajun seasoning, and replace it with 2 - 3 tsp curry powder (we like it closer to 3 tsp).
Number of Servings: 16
Recipe submitted by SparkPeople user HCZERKES.
In a medium bowl, cut shortening into flour. Add water, 1 tbsp at a time, mixing with a fork until a dough forms. Split into 4 balls of dough. Roll two out to be slightly larger than a pie plate and transfer into the pie plate, pressing it into the bottom and sides of the plate.
Leave other two balls in a bowl, loosely covered with Saran Wrap for now.
In canola or olive oil, sautee the garlic. Add the veggies (onion, peas, and carrots - you can add it directly out of the freezer, no need to thaw), and cook until crisp-tender. Stir in turkey and seasonings and warm through. Add flour, and stir to mix. Cook for just a minute, and then add chicken broth. Bring to a boil and cook until broth thickens. Remove from heat.
Split filling evenly between the two pie shells.
Pull out the remaining dough balls, and roll out to make a "top" for your pot pie. Cover your pies with the remaining dough, and trim to fit. Seal and crimp edges.
Cut a few slits into the top of the pie (I usually do smiley faces...haha). Cook at 350 degrees until lightly browned (about 25 minutes). Let sit for 5 minutes before serving.
For a fun variation, I sometimes replace the Cajun seasoning with curry powder. I really like it this way, but didn't have enough curry powder tonight to use it for pot pie (I'm using it tomorrow night to make a curry). If you're going to do this, take out the Cajun seasoning, and replace it with 2 - 3 tsp curry powder (we like it closer to 3 tsp).
Number of Servings: 16
Recipe submitted by SparkPeople user HCZERKES.
Nutritional Info Amount Per Serving
- Calories: 231.0
- Total Fat: 13.8 g
- Cholesterol: 25.8 mg
- Sodium: 120.9 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.3 g
- Protein: 10.5 g
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