Turkey Pot,
Turkey Pot,
Turkey Pot Pie...

While most people can't wait for the Holiday's and a delicious golden Turkey, I dream about Turkey Pot Pie.

Follow up:

I think that Turkey is even better the second time around, but everyone else is tired of it after day three.
So after year's of eating leftovers for a week at Thanksgiving and then turning around and doing it all over again at Christmas I had to think of something to do with all of this Turkey.

Last year I decided why not make a Turkey Pot Pie it's the same as Chicken and it’s already roasted from Christmas, Perfect.

The only thing is that there are never enough potatoes, but I had a plan. I can make an entire meal wrapped in a crust and topped with what else, Mashed Potatoes.

There's only one thing better and that's Pot Pie's brother Shepherd's Pie.

Ingredients

1/3 Cup Butter
1/3 Cup Flour
1/3 Cup Sweet Onion
1/2 tsp Salt
1/2 tsp Pepper
1 3/4 Cup Chicken Broth
2/3 Cup Whole Milk
2 Cups Chopped Turkey
2 Cups Fresh Mushrooms
1 Cup Carrots
1 Cup Sweet Baby Peas
Cheesy Mashed Potatoes
Paprika

Pie Crust Ingredients

2/3 Cup plus 2 tablespoons Crisco Shortening
2 Cups Flour
1 tsp Salt
4 to 5 Tbsp Water
Saran Wrap

To Make Pie Crust

1. Mix Flour, Shortening and salt together in a bowl.

• Mix with a Pastry Blender, which is metal and has slats for the dough to pass through without clumping.

2. You know it's mixed together when small balls form.

• Add the Water one Tablespoon at a time until the dough is moist, but not sticky.

3. Separate the dough into 2 balls.

• One for each crust.

4. Put one piece of Saran Wrap on the counter

• Put one Dough Ball on top of the Saran Wrap
• Put another piece of Saran Wrap on top of the Dough,
• Use a Rolling Pin to roll the dough into a 9-inch circle.
• Fold the circle into 4ths so that you can transfer it to a Pie Plate.
• Repeat for the Top Pie Crust.

5. Put Pie Crust into a 9-inch Deep Dish Pie Plate.

To Make Filling

1. Cut your Sweet Onion into small pieces and set aside.

2. Chop Your Cooked Turkey into medium sized pieces and set aside.

3. Wash Mushroom and remove the stems.

• Chop your Mushrooms into medium sized pieces and set aside.

4. Peel your Carrots and Chop into small pieces and set aside.

• If the pieces are too big, they won't cook all the way and will be hard in the middle.

5. Melt Butter and Onions together in a 3 Quart Pot.

6. Add Salt, Pepper and Flour to the Butter and cook over low heat for about 2 minutes until bubbly and smooth.

7. Add Chicken Broth and Milk.

• Cook and stir with a Whisk over medium heat until creamy and thick.

8. Add Turkey and Mushrooms to Butter Mixture.

• Stir until creamy.

9. Add Peas to the Mixture.

• Stir until creamy.

10. Add Carrots to the Mixture.

• Stir until creamy.

11. Pour Filing into the Pie Plate.

• Cut the excess dough off around the sides with a sharp knife.

12. Put the top Pie Crust on top of the Filing.

• Press the top and bottom Pie Crust together.
• This keeps the filling from bubbling over the sides.

13. Cut some vents in the top of the Pie with a sharp knife.

• .This lets the steam out while it bakes.

14. Put the Pie in the oven and cook at 425 degrees for 35 minutes until golden brown.

• Make sure to put a baking sheet on the rack under the pie to catch anything that bubbles over.

15. Remove Pie from the oven and let cool for about 15 minutes.

• Add Mashed Potatoes to the top of the Pot Pie.

You can use my Cheesy Mashed Potatoes Recipe

16. Smooth Mashed Potatoes covering the top in a thick layer.

17. Sprinkle the top with Paprika and bake in the oven at 425 degrees for about 15 minutes until golden brown.

• Let it cool for about 20 minutes so the filling can become firm and not run everywhere when you slice it.

18. Put on a plate and enjoy!