Turkey Pot Pie

We had a very pie-centric Christmas. December 23 saw quiche and two pumpkin pies. The 24th saw apple and pumpkin at my folk's house. Then, Christmas day brought us the real reason we roasted a turkey on the 23rd - turkey pot pie!

My fabulous daughter, Madelyn, requested a pie crust lesson. She's a very accomplished cook and makes everything from scratch. I've been lucky enough to inherit many pie-making tools, such as the pastry frame seen above. As she made the crust and I made the filling, we discussed alternative tools for her to use in her little kitchen. For a time, my in-laws, impressed by my pastry frame, used a dedicated white bed sheet to roll out pastry. They folded it many times so that a flexible fabric surface was usable for rolling out dough. Now, my father-in-law has developed his own favorite pie crust recipe which features coconut oil and is pressed into the pie pan. One benefit of a commercial pastry frame is that it has cirlces printed on it for each size of pie plate.

Pie Accomplished!
Pie Happiness!

What's better than pie? Pie cookies and jam tarts!

We used the dough recipe from my Rustic Apple Pie post. This recipe makes three single layers of pie dough, so we had some leftover for pie cookies and jam tarts. Mr. Dwayne loves pie cookies most of all. Simply brush leftover crust with cream or egg wash, sprinkle with sugar and cinnamon and bake. The jam tarts are the same, but folded over a dollop of jam. Don't forget to poke a steam vent into jam tarts. If you don't, you'll likely have a jam eruption on your cookie sheet. Also, to do not eat jam tarts too soon. I've been told that they can feel like trying to eat liquid hot magma!

Here are our pies. We also had some extra filling and made a little pot pie in a ramekin. Aside from the pastry, this is really not an exact science. Do a lot of tasting while you make the filling. Add the veggies that you like, make sure your gravy is well seasoned and enjoy!

This is all that was left after we three dug in. I can think of no finer use of leftovers than pot pie!

Turkey Pot Pie
pastry for one double crust pie (plus extra for dessert!)

1 tbsp. olive oil

1 tbsp. butter

1 carrot, diced

1 rib celery, diced

3 leeks, white and light green parts only, halved lengthwise, sliced and thoroughly washed

1/2 cup peas, fresh or frozen

1 tbsp. each chopped fresh sage and parsley

2 and 1/2 cups leftover turkey, cubed

2 cups leftover gravy

1 egg

Preheat oven to 400 degrees.

Prepare pastry and line 9-inch pie plate. Make an egg wash by beating the egg with 2 tablespoons water. Brush the prepared bottom crust with the egg wash. (This helps to prevent a soggy bottom.) Set aside.

For the filling, in a large skillet, saute the vegetables and herbs in the olive oil and butter. (If using frozen peas, add them when you add the meat.) When veggies are tender, add the turkey and gravy. Heat through. Taste and adjust seasoning. I think this benefits from a good amount of salt and pepper.

Pour the filling into the pie pan. Do not over fill. Save any extra for another use. Roll out top crust and transfer to pie plate. Trim edges, turn them under and crimp. Cut vents into top of crust. Bake in the preheated oven for about 50 minutes. Allow to stand for 10 minutes before serving. (If you can wait! This will make slicing easier.) Enjoy!

Serves 4-6.