Turkey Pot Pie! December 20 2014, 1 Comment

Still got Turkey Leftovers? Check this out!!

3 Tbsp Wild Mushroom & Sage Infused olive oil
1 Small onion diced
1/2 Bell pepper - yellow, orange, or red.
4 Tbsp Flour
3 Carrots diced
2 Potatoes diced
3 C. Chicken (or turkey) broth
1/4 C. Pomegranate Dark Balsamic Vinegar
4 C. Turkey - diced(ish)
Pie crust
Egg yolk
1 T water

Preheat oven to 425 degrees F
Prepare a pie crust. I prefer the two piece full pie style, however a casserole dish with only the crust topping would be good if you prefer.
Mix egg yolk and water. Brush this onto pie crust.

Cook onions and pepper until tender. (And fragrant:))
Add carrots - cook about two minutes. Stir in flour and cook two minutes more.
Add chicken stock and pomegranate vinegar. Bring to simmer.
Add potatoes and simmer til tender. Add green beans while potatoes are simmering - about half the time the potatoes take. Stir in turkey.
Pour mixture into pie crust that has been brushed with the egg yolk/water mixture.
Brush the crust top with the yolk/water mixture and flip so it is on the inside. crimp well so it stays together! Am I the only one who knows what that looks like when you don't?
Make steam vents in crust. I like to use. Cookie cutter to make a design on top. I used to not be such a fork...don't know what happened.
Bake ten minutes. Turn temperature down to 350 and bake another 30-30 minutes. Golden brown and filled with yummy goodness.
Feel free to mix it up! Celery is more common- I chose to go with yellow pepper. Peas are awesome and a staple in pot pies- but the green beans were calling out from the bin, so I went with it. (Turned out good)

Have fun and enjoy! I think I want to roast another turkey!!