Turkey Pot Pie
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Turkey Pot Pie calories by ingredient
Introduction
I made this last night and really surprised myself considering this is the first time I have ever made this dish and the Dear Hubby is still raving about it this morning! Not something I would recommend eating too frequently but certainly worthy of using up the leftover delicious bird from Thanksgiving! I made this last night and really surprised myself considering this is the first time I have ever made this dish and the Dear Hubby is still raving about it this morning! Not something I would recommend eating too frequently but certainly worthy of using up the leftover delicious bird from Thanksgiving!Number of Servings: 6
Ingredients
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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 Celery
1 Small Red Onion
0.5 Cup of Frozen Peas
1.5 Cups of Homemade Turkey Stock, or Chicken Stock out of the can, Swanson is best.
2 TBL Heavy Whipping cream or desired milk substitue
1 TSP Garlic Powder
0.5 TSP Onion Powder
3 TBL Dried Parsely
2 TSP Ground Sage
1 TBL Johnny's Seasoning salt
1/8 Cup of Dried Chives
2 TBL Cornstarch combined with just enough water, probably 2 TBL to make liquid
FOR CRUST
2/3 Cup of Soft Butter, Margarine or Shortening (best with butter)
2 TSP Salt
1 TBL Sugar
2 Cups of White Flour, or wheat if you prefer
5-7 TBL Ice Water
Flour (to roll out crust)
Directions
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.