Turkey Pot Pie
16 ingredients
1 steps
Ingredients
- For the Pie Crust
- 2 1/4 cups flour
- 1 teaspoon table salt
- 1 teaspoon sugar
- 1/3 cup shortening
- 6 tablespoons butter, preferably unsalted
- 1/2 cup cold water
- For the Filling
- 1 medium potato, any kind
- 1 carrot
- Salt and pepper
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cups leftover turkey gravy
- 1-2 cups leftover turkey, chopped
- 1 tablespoon beaten egg, or heavy cream, half-and-half or milk
Directions
-
1["In the bowl of a food processor, pulse flour, salt and sugar. Add shortening and butter; pulse until the mixture looks like cornmeal. Pour in water and pulse until the dough comes together into a rough ball.", "Divide dough into two balls, one slightly larger (for the bottom crust) than the other (for the top crust). Wrap each in plastic and refrigerate while preparing the filling.", "Peel and dice the potato and the carrot. Place them in a medium saucepan with enough water to barely cover them and sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Cook over medium-high heat until just cooked. Remove from heat but do not drain.", "Add peas and corn to the potatoes and carrots; gently stir in the gravy and chopped turkey. If too thick, stir in a little water or chicken stock until the mixture is pourable but a little on the thick side. Taste and adjust seasoning as desired.", "Turn oven to 375 degrees and position a rack at the lowest level. Remove the pastry dough from the refrigerator. Roll out the bottom crust into a 12\" circle between sheets of plastic wrap or on a lightly floured surface. Fit it into a 9\"" pie pan. Mound filling into crust. (If you have too much filling
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