Cooler weather means warmer meals. Pot Pie, Shepard’s Pie, Delicious, it doesn’t matter what you call this dish all that matters is that flakey, buttery crust and the gravy filled insides. See the Recipe listed below, including some tips on making this dish turn out just right.
We have an awesome recipe for you to try out, but as always you are welcome to simply take inspiration from our recipe and put a little personal spin on it. We will give you the best recipe we have and you can alter it to fit whatever preferences you have. Enjoy!
Recipe:
A homemade veggie filled pot pie that you can make your own.
- 1 1/2 cups cooked turkey diced
- 2 cups leftover gravy
- 1 cup sliced carrots
- 2 medium potatoes diced
- 1 cup frozen peas
- 2 tsp salt
- pie crust - link in instructions can use store bought crusts
- 1 uncooked Turkey breast or 2 chicken breasts
- 1/2 medium onion diced
- 4 cups chicken broth
- 2 cups water
- 1 tbsp salt
- 1 tsp pepper
- 1/2 cup flour
- 1 cup water
- 1/2 tsp poultry seasoning optional
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in 8 cup sauce pan, add 6 cups of water, 1 tbsp salt, diced potatoes and sliced carrots. Cook until just tender. Drain.
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In same saucepan heat leftover gravy, until hot (does not need to come to boil) I usually need to add about a 1/4 cup of water to thin my leftover gravy when reheating. Stir in diced turkey, cooked carrots, potatoes and frozen peas.
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Pie Crust. I like to have a top and a bottom crust on my pot pies but you can just have a top crust. If using two crusts, Prepare either, individual sized pie crocks with uncooked bottom pie crust, or a large 9 inch pie pan with a bottom crust.
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Pour in filling. Add top crust. Cut slits in crust to allow for release of steam while baking. Brush top crust with whipped egg.
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Bake 350 degrees for 45 minutes or until crust is a golden brown.
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In large sauce pan place turkey or chicken breasts. Add onion. Add 4 cups chicken broth, 2 cups water or enough water to cover the poultry. Bring to boil and boil uncovered for 60 minutes.
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Remove meat. When cool enough to touch remove bones and dice meat
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Bring broth you cooked meat in to a slow boil. Thicken broth into gravy. In shaker add flour and 1 cup water with the 1/2 cup flour and 1 cup water. While stirring, slowly pour in flour water mixture. Cook until thickened, while stirring the whole time. Stir in poultry seasoning if desired.
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From this point on use ingredients and instructions from 'making with using leftovers'
Recipe Tips:
- Can make using leftover chicken or turkey
- Can make in large 9 inch pan if you don’t have individual crocks
- If you don’t have leftovers you could use store bought crust, gravy, and meat from a rotisserie chicken
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