Informal used to suggest the sound of a fanfare: an exclamation of triumph or pride accompanying an announcement, a bow, etc.
A turkey (chicken) pot pie will always remind me of my sister. She LOVED them when we were kids and I HATED them for the simple fact that they had peas in them. And the only vegetable I don’t like (that I know of) are peas. However, I have recently learned to tolerate peas if they are fresh or frozen. But, no thank you to those mushy green things in a can that don’t even deserve to be called a vegetable.
You may question me (yet once again) on calling this dish a simple plate. I promise its very little work resulting in loads of “wow factor". And let me be honest, that is how I like to do things. To make this recipe even easier, I suggest cooking the turkey and cutting the vegetables a day or hours ahead of time and then throwing it all together when you are ready.
1 tbsp butter
½ cup onions
1 cup celery
1 cup carrots
1 cup mushrooms
1/2 cup frozen or fresh peas
1.5 cups of chicken stock
1-2 tablespoons of flour
1 teaspoon sage*
1 teaspoon thyme*
2 cups cooked turkey (1.5 pounds), diced
2 Frozen pie shell** (they usually come as a pair)
*if you don’t have these seasonings use an all spice or poultry seasoning
**you can make your own but this crosses the baking line for me
Preheat oven to 375 degrees, drizzle olive oil on the turkey breasts and season with an all spice /poultry seasoning or salt and pepper. Roast the turkey for about 20-30 minutes or until the middle is no longer pink. Take the pastry shells out of the freezer and let it defrost. Dice turkey and vegetables and set aside.
Heat a stock pot on medium to high heat and add 1 tbsp butter. Add onions and cook for 5 minutes. Add 1 tablespoon olive oil, celery, carrots and cook for 10 minutes. Add mushrooms and cook for five minutes. Add turkey, flour, sage thyme, salt and pepper and combine. Add chicken stock and peas and let simmer/thicken for about 10-15 minutes. (You can add more flour if you want a thicker consistency.)
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| Three cheers for no more frozen pot pies! |
Crack an egg and roll it around the bottom of the pie shell, remove and set aside. This trick will help avoid a mushy bottom. Beat the egg yolk with 1 tablespoon water and set aside. Add turkey and veggies to the pie shell. The contents will seem like too much and overflow the pie shell. Top the contents with the second pie shell and gently form a seal. Brush the top shell with the egg yolk and cut a couple slits in the top for venting. Bake for 20 minutes or until the pie shell is light – medium brown.
