Sunday, November 27, 2022

Turkey pot pie

So Wednesday I made stock with the 19 lb./$7 turkey we got back in 2021.  My husband is the champion poultry carcass cleaner, so he got 20 cups of meat off it; 3 containers (15 cups) went straight into the freezer.  Thursday, after letting the fat congeal, I canned 16 pints of turkey stock.  This all led up to tonight's dinner: turkey pot pie.  This is a faster, altered version of the New York Times Cooking tarragon chicken pot pie.


  • 1 pie crust
  • 3 cups frozen mixed vegetables
  • 1 onion, chopped/diced
  • about 3 cups of turkey, cut into bite-size-ish chunks
  • 3 tbsp. butter
  • 4 tbsp flour
  • 2 cups stock
  • 1 cup milk
  • salt/pepper/seasonings to taste 
  • 1 egg

This falls into that category of recipes that are shortcuts; I use a pre-made pie crust and frozen vegetables to cut down on the time it takes to get this in the oven.

Preheat the oven to 400 degrees.

I cook the onion for 2-4 minutes in the microwave, covered in a glass dish.  While that's going, I start the gravy: melt the butter over medium/medium-low heat, add the flour, and combine with a whisk.  Add the two cups of stock and whisk the flour mixture well to avoid lumps.  Add the milk and keep cooking until it starts to thicken, whisking to keep it from burning.  Once it's thickened, I stir in some salt, pepper, and herbs (in this case tarragon).

Combine the meat, onion, frozen vegetables, and gravy in a 10" deep dish pie dish.  Cover with the pie crust; brush the crust with egg and cut slits in it.  Accept that the gravy is going to bubble out the sides anyway and place a cookie sheet on the lower rack of the oven to catch drips; place the pie plate on the rack in the middle of the oven.  Bake for 15-20 minutes, then reduce the heat to 375 and bake another 25-30 minutes.  Let the pie rest for 10 minutes before serving.  (Like lasagna, it will set up some and be easier to dish out.)

I do this as six servings, but it could be more or less.

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