Turkey Pot Pie & Pie Crust

Ingredients:

1. 1 C             Frozen Peas

2. 4                   Small Carrots, sliced

3. 2 C                Frozen Green Beans

4. 1 C                Celery, sliced

5. 2/3 C             Butter

6. ½                  Medium Onion, chopped

7. 2/3 C             All-Purpose Flour

8. 1 tsp             Celery Salt

9. 1 tsp             Ground Black Pepper

10. ½ tsp             Onion Powder

11. ½ tsp             Italian Seasoning

12. 1 ¾ C             Chicken Broth

13. 1 1/3 C           Milk

14. 4-5 C              Turkey Meat, light and dark meat mixed, cooked & cubed

Directions:

1. Preheat an oven to 425 degrees F (220 degrees C).

1. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

1. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

1. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

1. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Cooks Note:

Use the Pot Pie Crust recipe for the crust required in this dish

Pot Pie Crust

Ingredients:

1. 2 C             All-Purpose Flour

2. 1 tsp             Sea Salt

3. 2/3 C + 2 Tbs Shortening

4. 4 -6 Tbs Water, cold

Directions:

1. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

1. Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

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