Leftover Turkey « Oklahoma Pastry Cloth

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Easy Individual Turkey Pot Pies

Wednesday, September 21st, 2016

A Make-Ahead Meal

It isn’t Fall yet and it’s still hot here in Oklahoma but if the weatherman knows what he is talking about, cool weather is on its way. Shortening days and coming holidays mean lots of full days with not much time to cook on many of them. Planning ahead and making your own, simple freezer meals saves time and money!

And what screams, “Simple – Easy – Fast” like pot pies? Pot pies were a treat when I was growing up. We knew that if my parents were going to go out and a babysitter was coming to corral us four girls, it meant pot pies for supper. My favorite has always been turkey. And so, when I finally figured out, “Heh. I can do this myself”, making the buttery meat pies ahead of time for freezing has provided a quick meal in a pinch.

So, I am going to share my recipe with you. This is totally my own, original recipe and you can add to it anything you like – carrots, spices, whatever. But I like just plain, ol’ pot pie rather like the simple, English meat pies. If I were going to add anything, it would be a little fresh thyme. But even that is gilding the lily for me. Oh, and you can find the foil pie tins with lids at your grocery store with the other foil baking pans. So here you go:

Individual Turkey Pot Pies

7 – 8 foil pot pie tins with plastic lids

3 1/2 cups Our Pie Crust Mix Recipe

2 cups diced turkey

2 cups diced, parboiled potatoes

1 cup frozen peas

1 can cream of mushroom soup (low fat can be used)

1 can cream of chicken soup (low fat can be used)

2 – .75 oz packages dry turkey gravy mix

3-4 cups water

Printable Recipe

Instructions:

First, make sure that the pie crust mix is cool but not frozen. Mix 3 1/2 cups of Our Pie Crust Mix Recipe with 12-14 Tablespoons of ice water. Using tablespoons, you can add and stir and add and stir to keep from adding too much water. The dough should be a little sticky. Set aside.

In a sauce pan, mix two packages of turkey gravy mix with two cups of water. Stir with a whisk and bring to a boil, stirring every so often to keep from lumping. When gravy has thickened, remove from heat and cool. Set aside.

Parboil diced potatoes in salted, boiling water for about 8 minutes. Drain of all water.

In a large mixing bowl add turkey, potatoes and frozen peas and toss. Add both cans of soup concentrate. Add 1 cup of water and stir. Add gravy and stir. If you want a little soupier broth, add water 1/4 cup at a time and stir.

Pinch off a ball of dough about 2 1/2″ in diameter and on a floured Oklahoma Pastry Cloth found at Oklahomapastrycloth.com/shop roll the dough into a circle about 9″ in diameter.

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Place the rolled crust into one of the aluminum pie tins and gently press it down to fit to the shape of the tin. Press the edges down around the edge of the tin and fill in any spots that are missing dough by cutting off extra and putting a little ice water on the area and then pressing the piece into place.

Fill pie shell with 1 cup of turkey mixture. Pinch off a smaller ball of dough and roll it into about a 6″ circle. Wet the top edge of the bottom crust with ice water and place the second crust over the first crust . Press the edges down gently.

Using a sharp knife, trim edges by cutting against the outside edge of the tin.

You can flute the edges of the crust by taking the end of a knife, pushing it against the outside edge of the crust toward your pinched index finger and thumb, pushing the dough into your fingers. Do this all the way around the pie.