Turkey Pot Pie

Don made turkey soup from scratch and we have almost finished that and then, after we ate turkey for about a week, he made 10 turkey pot pies. 4 large ones (feeds 2) and individual ones. They are so darn yummy. The dishes are our own and the two little turkeys were made by my (at the time) very young granddaughter, Sydney.

  • 2 carrots, peeled and diced
  • 2 celery sticks, peeled  and diced
  • 1 small onion, peeled and diced
  • 1 garlic clove, mashed
  • 3 tbsp. flour
  • 1 litre chicken stock
  • 1 cup half and half cream
  • 1/2 tsp. majoram
  • 1/2 tsp. thyme
  • 1/2 tsp. crushed rosemary
  • 1/2 tsp. sage
  • 1/2 tsp. tarragon
  • pinch of salt
  • 1/2 tsp. pepper
  • 1 cup corn
  • 1 cup peas
  • 4 cups cooked turkey, chopped in 1 inch cubes

In a large pot, saute the first 4 ingrediednts until soft, and add 3 tbsp. flour and cook for approximately 2-3 minutes.

One cup at a time, add the chicken stock to deglaze and thicken the sauce and then add 1 cup half and half cream. Now add all the dry ingredients and bring to a boil, then lower the temperature and simmer for 20 minutes.

Add the corn, peas and turkey and simmer for about 8-10 minues until all is tender. If it is too thick, add a little more stock.

Fill baking dishes or a couple of  9 inch  pie plates with the filling and top with your favourite pastry recipe.

Place on a parchment lined cookie sheet and bake at 375 degree oven for 35 minutes. Remove and let cool on a rack.

If not eating right away, wrap with saran and then tin foil and place in the freezer until the next time you get a turkey craving.



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