Turkey Pot Pie 2


 

  • Pin Pie for dinner just sounds like us. Prep: 0:05Yield: 4 Servings
  • Level: Easy
  • Total Time: 0:45
  • Judy Kim
  • 2 tbsp. Extra virgin olive oil
  • 1 tbsp. fresh thyme, chopped
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 1 1/2 c. carrots, chopped
  • 1 1/2 c. celery, chopped
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. all-purpose flour, plus more for rolling out pie dough
  • 2 c. low-sodium chicken broth
  • 1 c. whole milk
  • 1 –  1 1/2 lb. of shredded turkey from one of Wyshbone Market stores in Huron or Brookings.
  • 1 package store bough pie crust, thawed in refrigerator over night
  • 1 egg, beaten with 1 tbsp. water
  • Directions
  1. Preheat oven to 400 degrees F.
  2. In a large skillet over medium heat, add olive oil, thyme, garlic, onions, carrots and celery. Stir with wooden spoon for 5 minutes until vegetables soften. Season with 1 tsp salt and 1/2 tsp pepper. Add flour and continuously stir until flour is cooked and well incorporated. Slowly stir in broth and milk until mixture is smooth. Bring pot to a boil and simmer on low heat for 10 to 15 minutes until mixture begins to thicken. Fold in shredded chicken and transfer mixture to 4 large ramekins.
  3. Sprinkle flour on counter and roll out pie dough. Using a sharp knife cut circles of pastry 1/2″ wider than the size of the ramekins. Lay pastry over the ramekins, tuck pastry into the filling to cover it completely. Cut steam vents on top of pastry with a sharp knife. Brush all over with egg wash.
  4. Place baking dishes on a baking sheet and bake in oven 20 to 25 minutes until pastry is golden brown and filling is bubbling. Serve immediately

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