Good Fella Turkey Pot Pie
In the ultimate comfort food, leftover turkey joins forces with onions, carrots, potatoes, peas and our herby Good Fella Italian Blend for a simple and delicious Pot Pie. This recipe can also be made with pulled chicken (or whatever protein you have on hand).
Good Fella Turkey Pot Pie
Difficulty: Moderate
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Serves: 4
Ingredients: |
|
|
1 |
Prepared Pie Dough |
|
2 T |
Butter |
| 1 T |
Olive Oil |
| 1 cup | Yellow Onion, chopped |
| 3/4 cup | Celery Ribs, chopped |
| 3/4 cup | Carrots, diced |
| 1 1/2 cups | Idaho Potatoes, peeled & diced |
| 2 | Garlic Cloves, minced |
| 1 tsp | Good Fella Italian Herb |
| 1/2 tsp | Thyme, fresh chopped |
| 1/4 tsp | Rubbed Sage |
| 1/2 tsp | Kosher Salt |
| 1/8 tsp | Black Pepper |
| 2 T | Flour |
| 1 T | Sherry |
| 1 cup | Turkey Stock |
| 1/2 cup | Milk |
| 2 T | Heavy Cream |
| 1/2 cup | Peas, frozen |
| 1 T | Parsley |
Instructions:
- Preheat oven to 425° F.
- Place one rolled portion of pie dough in 9” pie plate.
- In a large saucepot, heat butter and olive oil over medium heat. Add onion, celery, carrots, and potatoes and sauté 5 minutes. Then add garlic and seasonings and sauté another 3 minutes, or until vegetables are soft. Then stir in flour and cook another minute.
- Add sherry and stock, and continuously stir until filling thickens. Slowly stir in milk and cream. Then add turkey and peas and bring to a low boil. Remove from heat, and stir in parsley.
- Allow filling to cool for 5 minutes, then add to pie shell. Top with other rolled portion of pie dough, and crimp edges together. Cut a few slits in the top of pot pie to allow venting.
- Bake pot pie for 25 minutes, then reduce temperature to 350° F, and bake an additional 45 minutes.
- Remove from oven and cool 15 minutes. Serve hot.
