TURKEY-VEGETABLE PIE

SERVES 4-6

Most people call these things pot pies. I can't do that, because the PA Dutch pot pie does not use a crust. But that's what it is and it is so good. You can start from scratch. But, to make life easier, this uses leftover roasted turkey and mostly frozen vegetables.

INGREDIENTS

1 tablespoon olive oil

1 large onion, chopped

2 small potatoes, diced (about 2 cups)

1 pound frozen mixed vegetables

2 cups homemade chicken or turkey broth (can use low-sodium canned)

1/2 cup dry sherry

1 teaspoon dried thyme leaves

1 teaspoon dried marjoram leaves

Salt and pepper to taste

2 cups cooked diced turkey

2 tablespoons all-purpose flour

2 tablespoons butter, softened

1 recipe for single crust pie (see favorite pie crust )

1 beaten egg

Heat a 10-inch skillet over medium-high heat. Add the olive oil, then the onions. Sauté until softened, about 5 minutes. Add the potatoes and sauté another 5 minutes. Add the frozen vegetables, broth, sherry, salt, pepper, thyme and marjoram. Reduce to medium-low. Cover and simmer until potatoes are tender, about 10 minutes. Add the turkey. Knead the flour with the butter until well combined. Bring the turkey and vegetables back to a boil. Whisk in the butter and flour mixture until slightly thickened. Remove from heat and let cool to room temperature.

Meanwhile, make the pie crust according to directions. Preheat oven to 425° F. Place the cooled turkey mixture into a lightly greased 9x9-inch baking dish. Cover with the crust, sealing around the edges of the pan. Make slits in crust for air to escape. Brush all over with the beaten egg. Bake for 10 minutes; reduce heat to 400° and bake another 20 to 30 minutes, or until bubbly and the crust is golden brown. Remove from oven and let set about 10 minutes before cutting and serving.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.