Posts Tagged ‘Thanksgiving’

Well, I have to say that my favorite is: The Turkey Pie

This recipe can also be made topped with biscuit dough, above, for those who like turkey and biscuits instead of turkey pot pie.

This will give you something like those Birdseye Frozen Chicken Pot Pies my mom used to feed us when I was a kid, but much better tasting.

You’ll want to use a big pie pan (10″ is good) or you’ll have filling left over for sure.

Pie Crust:

Make enough crust for a double crust pie. Mix together 2 cups flour with 2/3 cup shorting and about 1 tsp of salt. Gently work with a fork until it forms pebbles about the size of peas. Then add ice water until it clumps into a ball in the bowl. Actually, add a little more after it clumps to make it easier to roll out. Put in fridge.

Now, you’ll probably need about 2-3 cups of chopped cooked turkey. Don’t put any bits in the pie you don’t want to eat personally, like stringy meat, big chunks, skin, whatever – this is where we beat out those Birdseye people. Take this high quality turkey meat and set it aside. Now, get some gravy. You could buy canned gravy (2 cans) but you can make your own by frying

Homemade Gravy:

2 tbsps butter or turkey fat and 2 tbsps flour until lightly brown, then add, 1 1/2 cup of stock and stir rapidly with a whisk to make the gravy. Stir it quickly as you add the liquid or it will clump. When it “gels” add some sprinkles of salt and pepper. Taste it to make sure it’s good. It doesn’t get better while baking so make sure you’ve got what you want now.

Okay, now take a package of frozen vegetables. Choose something you’d like with the turkey. Corn is good, maybe peas … carrots. But whatever you want. Cook it in the microwave as if you were going to serve it on the table. Now, put the meat, gravy and vegetables together.

Get the crust and roll half into a circle about 1 inch bigger than the pie dish. Lay the crust in the dish, then heap the filling inside the crust. Then roll out the second crust, cust a vent in the middle, and put it on top the filling. Crimp the edges of the crust, rolling the bottom crust over the top.

Bake at 350 for about 1/2 hour, until the crust is done. The middle is already cooked so you don’t have to worry about it. Put a cookie sheet under the pie dish while baking to make sure you don’t have any spills. Cool for 20 minutes or so if possible after removing, it will be easier to cut.

This recipe is a little labor intensive but the customer response has been very good!