I’m all about comfort food these days. We’re living on the cheap (as usual) and are so busy with the many projects we have on the go right now. All I want at the end of the day is a hot, homey and affordable meal that we all enjoy. Turkey pot pie is definitely this kind of meal; especially if you have leftover turkey from turkey supper and heavy cream on hand after making a batch of Chocolate Espresso Coconut Flour Cupcakes with Espresso Buttercream. This is the best pot pie recipe and I’m so happy to finally be sharing it!
All my recent busyness has come to an end now that our local craft fair is over and my friend Jen Rice was successful in getting elected to city council!! (And Taylor Bachrach is now mayor of Smithers!! Omg.) Yesterday was a crazy busy day with the craft fair and municipal voting taking place in the same building. Organising and managing the 84 table craft fair went off without a hitch (well, mostly) and I’m still trying to catch my breath! I’ll blog about it all soon. I was touched by the emails and calls from a few friends checking in on how my day went yesterday. I suppose it’s not a surprise that they’d remember since it’s about all I’ve been talking about for last couple months but I love and appreciate you for it anyway. I’ll be emailing and calling back soon!
Doesn’t this look like comfort food to you? Here’s what I did:
Turkey Pot Pie
- Flaky Pie Crust
- 2 cups Water
- 1- 1 1/2 lb cooked boneless Turkey (or Chicken), chopped into 1/2-inch pieces
- 3 Carrots, cubed
- 2 stalks Celery, sliced
- 1 Onion, chopped
- 2 tbsp Bouillon (optional)
- 1/4 tsp Cracked Pepper
- 1/4 cup Butter
- 4 tbsp Cornstarch
- 1 tbsp Flour
- 1 cup Heavy Cream
- 1 cup frozen Peas
- 1 Egg
- 1 tbsp Water
- In deep skillet, combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally.
- Add bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer for 3 minutes, stirring frequently until thickened. Add peas and set aside.
- Preheat oven to 400’F.
- Roll out two pie crusts. Place bottom crust into a cast iron skillet and shape with your fingers. Pour filling into bottom crust. Cover with second crust and cut slits for steam to escape. Seal crusts and wave edge with your fingers. Whisk egg with water, and brush top crust with egg wash.
- Bake for 35- 40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with foil.
- Let stand 15- 20 minutes before serving.