This North American Favourite has justly earned its title. Turkey Pot Pie has many versions. The most experienced cooks simply add the leftover vegetables from their fridge with last night’s leftover meat–or poultry–, put it between a savory crust, and voila! their family’s version has arrived. We prefer to use a thicker and sometimes tastier gravy instead of chicken broth as the liquid in our Turkey Pot Pie.
Pastry for a 2 crust pie
½ c chopped onion
¼ c diced fine, green (or red) pepper
6 T butter
½ c all-purpose flour
3 c chicken broth (or use ½ turkey gravy with the broth, reducing the flour to ¼ c)
3 c cubed cooked turkey
1 –10 oz package of frozen peas and carrots
1 large peeled cubed potato, boiled until tender crisp
1 tsp savory
1 tsp Worcestershire sauce
- Prepare pastry according to directions.
- Roll out on a lightly floured surface, ¼ “ thick.
- Cut to fit tops of 6 individual casseroles.
- Bake on ungreased baking sheet at 450 degrees for 10-12 minutes.
Meanwhile, prepare the filling.
- Cook the onion and green pepper in the butter until tender but not brown.
- Blend in the flour and 1 tsp of the salt.
- Add the broth (and gravy if using), all at once, cooking and stirring until it is thick and bubbly.
- Add the remaining ingredients, heating through until bubbling once again.
- Divide evenly into 6 heated individual casserole dishes.
- Place the cooked pastry on top of the hot filling just before serving.
Serve with a side salad or coleslaw, and rolls to complete this meal. (More cost cutting recipe ideas and menus are available in the Category Section of. betweenclosefriends.com blog)