Pot pie!

29 11 2010

Made with turkey leftovers, stock, potatoes, peas, carrots, onion, sage, and parsley.  Oh! And a whole wheat crust made with bacon fat, butter and thyme.

Make a pie crust and put it in the fridge to chill.  Put the fat from the top of the turkey stock into a pot with a little butter and saute a chopped onion.  Add to that the chopped stems of the parsley and the chopped carrots.  Salt as you go but remember that your crust is bacony.  Meanwhile, heat the stock in a pot and cook the diced potatoes in it.  Add a bunch of chopped turkey to the onions and carrots, the sage, and a little more butter if things seem dry.  Then add a quarter cup of flour (or so – equivalent to the fat in the pan) and toss with the veggies and turkey until you see no more flour.  Add in the turkey stock and potatoes (once they are mostly cooked) and scrape up any bits at the bottom of the pot.

Turn the pot off and let the inside goop for you pie cool off.  Meanwhile, roll out your crust and put it a pie plate or in large muffin tin holes like I did.  Fill when the insides are cool enough you can touch them, and then top your pie with more crust, press to seal the edges, and bake in a 350 degree oven for 30 minutes with your vessel on a cookie sheet for drips.  ‘Cause this baby will be juicy.




2 responses

29 11 2010
Laura Pierce

mmmm… looks deeeeelicious! we had soup tonight, just onions, celery, carrots, broth and turkey… with toasted stuffing…. mmmm deeeeelicious!

30 11 2010

It was sooo good. I have a few frozen I could bring up for craft day; what say you?

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