Nobody makes pot pies. I don’t know why, they are pretty easy to make and are “to die for” good. This is one of my favorite ways to use leftovers from Thanksgiving turkey. This recipe uses freshly browned turkey breast, but it is much better with leftover turkey “bits”.
Ingredients:
1 cub carrots, diced
1 cup onion, diced
1 cup celery, diced
1 tbsp olive oil
1 tbsp herbs de Provence
1 lb turkey cut into cubes
1 tbsp olive oil
2 cups potato, cut into 1/2 inch cubes
2 cups water
1/4 cup flour
1/4 cup butter
1 9 inch pie shell rolled thin
Yields 2 pot pies
Directions:
1.Heat oil in a large heavy pan over medium heat. Add carrots, onions, celery and herbs. Saute for about 5 minutes.
2. Transfer vegetables to a bowl and set aside.
3. Heat remaining oil over medium high heat in the same pan until just smoking. Add turkey cubes. Stir every couple of minutes until turkey is well browned. Transfer turkey to bowl with vegetables. If using leftover turkey, skip this step.
4. Make a roux by melting the butter in a small sauce pan and adding the flour. Stir every couple of minutes until the roux turns a nutty brown, about 15 minutes.
5. While the roux is going, Reheat the large pan over medium high heat. Deglaze with 1 cup of water and add the potatoes. Cook for 5 minutes.
6. Add the contents of the bowl add 1 cup of water and bring to a simmer. Simmer for 2 minutes.
7. Add the roux 1 teaspoon or so at a time. Each time stir the roux into liquid and wait a few seconds, make sure the entire pan is stirred. Continue adding roux until the liquid turns to a gravy consistency.
8. Salt and pepper to taste.
9. Cut pie crust into 4 pieces. Arrange pieces in 2 16oz/.5L ramekins such that you can easy cover the top of the pies.
10. Add filling to pie shells. Close shells carefully and vent the tops. For best results, optionally use an egg wash to help seal the edges and to glaze the top.
11. Place the pies on a cookie sheet and place in a preheated oven (350F).
12. Cook until golden brown and bubbly, about 20 minutes in a convection oven or 30 minutes in a conventional oven.
13. Allow to cool for about 5-10 minutes and serve.
