Turkey Pot Pie

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I easily run out of ideas when it comes to feeding my kids and Sean leftovers. Randomly, perhaps due to the frigid damp weather, I craved turkey pot pie today. What better way to use a leftover turkey dinner? I made this tonight and there were no complaints, whoo-hoo!

Turkey Pot Pie:

4 tablespoons of butter
2 garlic cloves, minced
1 small onion, finely chopped
1 cup of frozen peas and carrots
2 celery stalks, chopped finely
3 tablespoons flour
1/2 tsp sea salt
fresh ground black pepper
1/8 tsp celery salt
1/8 tsp onion powder
1/8 tsp basil
1/8 tsp oregano
1/2- 1 cup chicken broth
1/4 cup and three tablespoons of almond milk
1 1/2 -2 cups cubed cooked turkey meat
2 9 inch unbaked pie crust (see recipe below)

How To Play:
Pre-heat oven to 425 degrees. In a saucepan, melt butter and sauté garlic, onions, and celery until tender. Add frozen peas and carrots, flour and spices. Add chicken broth and almond milk and stir well, until sauce thickens. Add turkey and mix well. Fill a pie plate with pastry and spoon mixture into the dish. Place second pie crust over top of mixture. Pinch and roll the top and bottom crusts together at the edge of the pie. Cut several small splits into the top s with a sharp knife to release steam.
Bake until the crust is golden brown and the filling is bubbly, about 30-35 minutes.

Pie Pastry Recipe

2 cups lard, chilled (I use Tenderflake)
4 cups all purpose flour, chilled
1/4 tsp sea salt
2/3 cups water, chilled

How To Play:

Measure the flour and place in the refrigerator until cool to the touch.
Add the salt before adding the lard
Cut lard into pieces. Work well lint the flour and salt mixture until it achieves a mealy consistency.
Add water until dough is workable.
Using a floured rolling pin, roll out the dough on a piece of floured wax paper.
Place the dough in a pie plate by turning the wax paper over and positioning the crust in the pie plate.
This recipe makes sufficient dough for two or three pies.

Pie Pastry Recipe Inspired by Grandma Kettle’s Pies and Cookies.


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