17 December 2013

Foodie Tuesday | Turkey Pot Pie


Every Christmas I insist on purchasing a 15-pound turkey to feed 6 people. We eat a LOT of turkey at the holidays, but if I'm being honest (and it's the merry-merry season so I probably should be), 15 pounds is too much. We eat a leg and most of a breast, and then I have to get creative with my menu planning because I have 14 more pounds of turkey to choke down and there's only so many hot-turkey-and-gravy sandwiches a girl can force-feed her family, you know?

Uptown problems, I know.

I actually don't like freezing turkey as I find it completely dries out the meat. It's like eating string, or shredded rawhide. (I'm guessing on that last one. To be clear, I don't eat rawhide.)

This means I need tasty turkey recipes that either taste very different from regular roasted turkey or else can be frozen successfully in a way that doesn't turn the feature ingredient to rawhide. For brains frazzled by holiday planning and strung out on tryptophan, this isn't the easiest task so I'm blasting out a recipe early this year! Because I'm a planner.

I also want to make life easier for you, my peeps, so here it is. This is what you need to do with all that leftover bird:

Turkey. Pot. Pie.


That's the shizzle right there.

Anything that comes in pie format is a winner in my book, frankly, and it's full enough with veg and protein that you can totally kid yourself about it being healthy (it's not, but it could be if you want it bad enough.)

Honestly, you guys, what the hell. It's the holidays! Let loose a little (more). Your jeans are unbuttoned at the table already so roll with it.

Preparation: 30 minutes | Cooking Time: 30 minutes + 1 hour | Serves: 8-16

  • 2 deep-dish prepared pie crusts
  • 2 regular prepared pie crusts
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion, medium-diced
  • 1 tbsp minced garlic
  • 2 cubes chicken bouillon
  • 1 cup water
  • 4 cups shredded turkey
  • 1 (10 fl.oz.) can Campbell's Cream of Chicken soup
  • 1 (10 fl.oz.) can Campbell's Cream of Celery soup
  • 4 cups mixed "California" style frozen vegetables
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tbsp Herbes de Provence
  • 1 tsp ground black pepper
Cooking Directions:
  1. Preheat oven to 400 degrees.
  2. Using a fork, poke holes through the sides and bottom of both deep-dish pie crusts, to prevent bubbling. Bake crusts for 3-5 minutes, then remove from oven and set aside.
  3. Meanwhile, melt olive oil and butter together in a large pot over medium-high heat. Add onion and garlic; sauté until onions are soft and translucent.
  4. Add bouillon cubes and water to the pot. Stir until bouillon is dissolved, then add shredded turkey. Cook for 5 minutes.
  5. Next, add both cans of soup to the pot. Stir until smooth. Add the final five ingredients and mix thoroughly.
  6. Lower the heat to medium, and let simmer for 20 minutes or until vegetables are cooked through. Remove from heat.
  7. Using a ladle, scoop the filling in equal amounts into each deep-dish pie shell.
    It's OK to overfill; the vegetables will cook down in the oven so be very generous with the scoops. Usually I end up with just a cup or so leftover which, by the way, makes a great snack for the chef while she's slaving away at the stove.
  8. Peel each regular pie shell from its tin and lay over the pie mixture. Pinch the edges of the dough to join the two shells, around the entire perimeter of the pie. Then, using a butter knife, cut three or four fancy slits in the top, to allow steam to escape.
  9. Bake for 45 minutes to one hour in the oven at 400 degrees, until golden brown and bubbling. Serve with a generous side salad, to make yourself feel better about your choices.

Is it healthy? Meh. Not so much.

But is it delicious? And does it use up a sizable chunk of that blasted holiday bird? Yes. Yes it does.

You're welcome. Oh, and bon appétit!

Other Foodie Tuesday poultry recipes you might like: