Turkey Pot Pie

We now know what to do with all of those leftovers from your holiday meals. SuperHubs outdid himself with this pot pie that lasted all of a hot minute in our house because it was so good you just wanted to plant your face right in the middle of it (Except it was hot. Oh that.) Try this after your next gathering and make the most out of that delicious turkey.

1 medium onion, diced
3 stalks of celery
3 carrots, peeled
1/2 stick butter
2 cups shredded turkey 
1/4 cup flour
3 cups chicken broth
1/2 cup white wine
3/4 cup heavy cream
Salt and Pepper
1/2 tablespoon fresh thyme

DIRECTIONS:
Sweat 1 onion, 3 stalks of celery, and 3 carrots in 1/2 stick of butter in a dutch oven.  Mix in 2 cups of turkey meat diced and shredded. Sprinkle in 1/4 cup of flour. Stir constantly over medium heat for a couple of minutes. Add 2 to 3 cups of chicken broth and 1/2 cup of white wine, stirring constantly.

Add 3/4 cup of heavy cream and simmer a few minutes to allow the mixture to thicken. Add salt and pepper and fresh thyme to taste. Pour mixture into a casserole dish and roll out pie crust over dish. 

Press crust into the sides of dish and onto the top of mixture. Cut slits into top of crust for vents. Bake in 400 degree oven for 30-40 minutes until crust is golden brown and bubbly.

PIE CRUST 

 2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water

DIRECTIONS:

Pulse flour, salt, and sugar a couple of times in food processor to mix. Add shortening and pulse to combine. Add butter cubes and pulse until mixture is consistency of course cornmeal. Add a little water at a time and pulse until the dough comes together.  Don’t over work the dough. 

Bring dough into a ball and divide in half.  Flatten each half slightly into disk shapes and wrap in plastic wrap. Chill in refrigerator for at least 1 hour. On a floured surface, roll out pie crust 10-11 inches or slightly bigger than the casserole dish. Makes two crusts.

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