Turkey Pot Pie
Smoked turkey legs and vegetables make a hearty filling for this classic pot pie. Remember this one for the day after Thanksgiving. It’s a great way to use leftover turkey.
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Ingredients
Scale
- Pastry for a double crust (9 inch) pie
- 4 cups Schwabs Smoked Turkey Legs, cooked, chopped
- 1 stick Braums Butter
- 1 leek, sliced
- 1 onion, chopped
- 2 potatoes, cut into 1 inch pieces
- 2 carrots, sliced
- 1 (8 oz) package J-M Mushrooms
- 1/2 cup Shawnee Mills All Purpose Flour
- 2 cup chicken broth
- 1/3 cup chopped Scissortail Farms Italian Parsley
- 1 teaspoon Daddy Hinkles Original Seasoning
- 1 teaspoon Scissortail Farms Thyme leaves
- 1/2 cup Braums Heavy Whipping Cream
- Salt and pepper, to taste
- 1 Hansens egg
- Place pie dough into 2 (9-inch) pie pans or 1 (9-by-13-inch) baking dish. Set aside.
- Remove turkey from turkey legs, and set aside.
- Preheat oven to 375 degrees. Melt butter in heavy dutch oven. Sautee leek, onion, potatoes and carrots until tender. Add mushrooms, and cook about 2 minutes. Sprinkle flour over vegetables. Slowly add chicken broth, and cook a few minutes or until thickened. Stir turkey, parsley, Daddy Hinkles and thyme. Remove from heat, and slowly add heavy cream, stirring to combine. Add salt and pepper, to taste.
- Pour filling into baking dish or pie pans. Roll out pastry to fit top of each pie, then place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry.
- Whisk together egg and 1 tbsp water, then brush over top of piecrust. Bake at 375 degrees 45 to 50 minutes or until golden brown. Let stand 15 minutes before slicing.
- Option to freeze: Cover and freeze unbaked potpies up to three months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425 degrees. Place pie on a baking sheet, cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350 degrees, remove foil, then bake 55 to 60 minutes longer or until golden brown and a thermometer inserted in center reads 165 degrees.