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December 2009

More Meals

Make Ahead Meal

Turkey Pot Pie

Recipe adapted from the Ontario Turkey website.
Serves 6

You'll Need

1 tbsp butter
1 small onion, chopped
1 ½ cup carrots, chopped
½ cup potatoes, chopped
½ cup celery, chopped
½ tsp each: salt, thyme and rosemary
2 ml pinch black pepper
1 bay leaf
2 cups turkey or chicken stock
⅓ cup flour
1 cup frozen peas
2 cups cooked turkey, chopped
Pastry for 9 inch (23 cm) double pie crust (or store brought crust)
2 tbsp milk

Prep and Cook

In a saucepan, melt butter over medium heat.
Add onions, carrots, potatoes and celery.
Cook until softened, about 5 to 7 minutes. Add salt, pepper, thyme, rosemary and a bay leaf and 1 ½ cups (375 mL) stock.
Blend flour into remaining stock, stir into saucepan.
Bring to boil and simmer 8 to 10 minutes, stirring until thickened.
Remove bay leaf; stir in peas and turkey.
Spoon into 9-inch (23 cm) pie crust.
Fit second pastry over top and seal edges and make vents in centre for steam to escape. Brush pastry with milk.
Bake at 400°F (200°C) for 10 minutes then reduce heat to 350°F (170°C) and bake for 20 to 25 minutes or until golden brown and filling is bubbly.
*If you are making this ahead of time to have on another night, refrigerate pie (until cold) before baking.
Cover with plastic wrap and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.
Thaw pie in refrigerator, and add 10 minutes to baking time.

Good to know: Making Turkey Pot Pie in ramekins is a fancy (and lower calorie) way to present this meal. Eliminate the pastry on the bottom and place a round on top of the ramekin, once filled. Baking time will be reduced as well.

Make this Make Ahead Meal with the leftover turkey from the Family Meal.