How to make Incredible Turkey Pot Pie Recipes

Vegetables - good. Turkey or chicken - good. Pastry - really good. Put them all together and you have a hearty, healthy, filling and economical meal. Put them all together and you have good turkey pot pie recipes.

This recipe can be prepared with either chicken or turkey. I will provide the recipe for a celery seed pastry. A store bought crust can be used, if desired. I, however, believe the homemade crust is that little extra something-something that makes these turkey pot pie recipes out of this world.

This meal will take you less than an hour to prepare and cook, and makes about 6 servings.

Keep this in mind after the holidays -- Thanksgiving, Christmas and Easter when you're thinking of throwing away the leftovers.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Filling Ingredients
• 1/2 cup margarine, butter or chicken fat
• 1/2 cup all-purpose flour
• 1/3 cup chopped onion
• 1/2 teaspoon pepper
• 1 3/4 cups of chicken or turkey broth
• 2/3 cup milk
• 2 cups of cut-up cooked chicken or turkey
• 1 package (10 oz) of frozen peas and carrots
• Ingredients for the Celery Seed Pastry
• 2/3 cup plus 2 Tablespoons shortening or 1/3 cup of lard
• 2 cups of all-purpose flour
• 2 teaspoons celery seed
• 1 teaspoon salt
• 4 to 5 Tablespoons water

1. 
    

   Prepare Pot Pie Filling
   
   Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken (or turkey) and frozen vegetables; reserve.

2. 
    

   Prepare Celery Seed Pastry Crust
   
   Cut shortening into flour, celery seed and salt until particles are the size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. (1 to 2 teaspoons of water can be added if necessary)
   
   Gather pastry into a ball.

3. Assembly
   
   Roll 2/3 of the pastry crust into a 13-inch square on a lightly floured cloth-covered board. East the pastry into a square pan, 9x9x2 inches; pour the chicken (or turkey) filling into a pastry-lined pan.
   
   Roll the remaining dough into a 11-inch square; place over the filling. Roll the edges under. Cut slits in the center to allow steam to escape.
   
   Cook uncovered in a 425 degree oven until the crust is brown (about 30 to 35 minutes).

Tips & Warnings

• If you are using self-rising flour, omit the salt.
• Turkey pot pie recipes are very useful after Christmas and Thanksgiving for leftovers.

Resources

• Cooking With Spirit

[rainlysa]

on 9/12/2009 Great article, I love pot pie. I'm subscribing to you cause I definitely have to try this recipe. Thanx for sharing 5* & rec.

[midcenturymaven]

on 9/12/2009 I love the look of homemade pie crust. Sounds like a fool proof recipe for a classic pot pie. Plus, it takes about twice that amount of time to cook those frozen ones. Will try.

[martyparty]

on 9/12/2009 Great recipes! I love chicken pies. 5*

[omghow]

on 9/9/2009 Great recipe for chicken pot pie.

[bassman7]

on 9/7/2009 Great pot pie recipes! Delicious! 5* and recommend