Soul Satisfying Double-Crust Turkey Pot Pie
This is another one of those recipes that I made up from rummaging through my fridge and cabinets. Never, ever let fresh produce go bad. Chop it all up and throw it in a pot pie! And since this is a clean out the cabinet recipe, I made my bottom crust with one recipe and the top crust with another. Hey, I didn’t have enough self-rising flour for Aunt A’s recipe.
I called my Aunt Avalene this afternoon to get her deliciously perfect crust recipe. She laughed because she never measures anything but because she’s wonderful she broke it down into some deliciously perfect ingredient portions. Here goes:
1 1/2 c. self-rising flour
1/2 c. Crisco shortening
6-8 tsp of ice-cold water
1 egg beaten
Cut the shortening into the flour with a pastry cutter. Sprinkle the water in 1 Tbsp at a time until the dough comes together. Mix it all up, knead the dough on a floured surface, roll out the crust to an inch larger than your pie plate diameter. Now put the crust in the pie plate and make the edges real pretty. ***PERFECT PIE CRUST TIP: Aunt A didn’t say so, but I recommend beating one egg and brushing the pie crust with it. Why is this a good idea? It forms a moisture barrier between your unbaked crust and your wet filling. The egg proteins will help keep the crust from getting soggy and too soaked with filling.*** Now place the egg brushed crust in the freezer for about 30 minutes. Double this recipe so you’ll have enough to make your top crust. I made my top crust with the recipe on the Crisco packaging. Roll it out on wax paper, cover with another sheet of wax paper and place in the freezer or fridge for about 30 minutes.
1-1 1/2 pound turkey breast filets – boil on stove top, reserve one cup of broth, shred the meat
1 cup chicken broth
2 tsp chicken stock base
1 cup flour
1 Tbsp corn starch
1 cup heavy cream
1/2 cup butter
1 tbsp fresh chopped Rosemary
1 cup diced onion
1 cup diced carrots
1 cup sliced and quartered yellow squash
1 cup green beans remove strings, chop or break into 1/2 inch pieces
1/2 garlic cloves minced
1 tsp ground pepper
1 Tbsp kosher salt
Preheat oven to 375.
In a large, heavy pot or dutch oven melt the butter over medium heat. Add the onions, garlic, celery, carrots, green beans, squash and rosemary and cook a couple of minutes. Add the turkey and stir well. Sprinkle the flour and cornstarch over the turkey and veggie mixture. Cook over medium heat for a couple of minutes, mixing all ingredients together.
Stir 2 tsp of chicken stock base into the cup of chicken broth or into the cup of turkey broth. Pour both cups into the pot. Simmer 10 minutes or less, depending how crisp you want your veggies. Now add the cup of heavy cream, combine it well with the veggie/turkey mixture, cook over low heat until it gradually thickens.
Stir in the salt and pepper. Taste it to be sure you have seasoned it enough. ***Steady yourself because this heady concoction with cause you to swoon.*** Pour mixture into the bottom pie crust. Gently place the top crust over the mixture, cut slits or pretty little drawings in the top. Bake at 375 for 30-35 minutes until crust is golden brown and the creamy filling is bubbling. Talk about comfort food!