Turkey Pot Pie


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Is there anyone who doesn’t love savory, hot and delectable pot pies?  And what an excellent thing to do with leftover meat of any type.  The veggies too.


Again, you don’t really need a traditional recipe.  Preheat the oven to 500°f or 550°f.  Choose a baking dish that may be brought to the table.  Cut three or four cups of turkey, both white and dark meat if you have it.  Also chop up the leftover vegetables and potatoes.  If the vegetables were served in a sauce that will not be compatible, put them in a colander and rinse under hot running water.  Drain well.  I usually add a sautéed diced onion and some sliced mushrooms if I have them.  Make the proportions about half meat and half the vegetables.  Mix with the gravy and season to taste.  Put in the baking dish and cover with your favorite pastry or use Perfect Pastry.  Make a few slashes in the top to allow steam to escape and paint the top with an egg beaten with one tablespoon of cold water.  Put the pie in the center of the preheated oven.  Place a baking sheet on the rack below to catch any drips.  Bake for five minutes, then reduce the heat to 350° and bake for another forty-five minutes or until the crust is golden brown.  Allow to cool for about five minutes before serving.

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

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