Turkey Pot Pie

I've presented several versions of pot pie before.  In the past, they've always been a "cheater" version that uses canned/frozen ingredients, which is a departure from my usual style of fresh produce and "from scratch" sauces.  The notion of a truly homemade pot pie has been on my mind for a while, and though this one is a step closer, I did still take some help from the store in the form of a refrigerated pie crust.

I don't believe in a bottom crust on pot pies.  Maybe you like it - if so, more power to you.  But in my opinion, the bottom crust is just a soggy, floppy mess.  That's no way to treat good pastry!  Plus, omitting the bottom crust makes me feel better about the fact that there's half a stick of butter in this pot pie.  (Although, on second thought, half a stick of butter spread out over 6-8 servings of pie barely counts, right?)


Turkey Pot Pie
adapted from All Recipes

4 tbsp. butter
1 small onion, minced
2 large carrots, peeled and diced
3 potatoes, peeled and cubed
2 c. chicken stock
3 tbsp. dried parsley
1 scant tsp. oregano
1-1/2 c. cubed turkey
3 tbsp. flour
1/2 c. skim milk
salt & pepper
1 refrigerated pie crust

Preheat the oven to 425 degrees.

In a large skillet, melt two tablespoons of the butter over medium-high heat.  Add the onions, carrots, parsley, oregano, salt, and pepper.  Cook until onions are translucent and carrots are slightly softened.  Stir in the chicken stock and bring mixture to a boil.  Add the potatoes and cook until they are just fork tender.

In a medium saucepan, melt the remaining two tablespoons of butter.  Add the turkey and the flour.  Pour in the milk and heat the mixture.  Combine the turkey mixture with the vegetables in the large skillet.  Cook until the sauce has thickened a bit.

Pour the mixture into a 2 quart oven-safe dish.

Top with the piecrust.  Slit holes in the top for ventilation.  Place on a cookie sheet in case of spillover.  This also makes moving the pie in and out of the oven much easier.

Place pie in the oven for 15 minutes.  Reduce oven temperature to 350 degrees and bake another 20 minutes or until crust is golden brown.

Remove from oven and let stand 5-10 minutes.  Slice and serve.  We used bowls to catch all the delicious sauce!

I'm tagging this post for turkey and chicken because you could easily sub the latter into this recipe!

Herb Roasted Turkey Breast

 

I had never made a roasted turkey breast before.  Sure, I've cooked plenty of whole turkeys and chickens, but I'd never had the desire to make a turkey breast.  That changed when I saw them on a BOGO sale at my local grocery store, and $18 later, I was the proud owner of two gigantic turkey breasts.  I promptly stuck them in my chest freezer and told myself I'd make one "next weekend".  

Three weeks later, I finally defrosted one and made it for Sunday dinner.  I used Ina's recipe as a guide for temperature and timing.  The leftovers from one turkey breast were easily enough to make a turkey pot pie plus a pot of turkey soup, with extra for Andrew's lunches. 

Herb Roasted Turkey Breast

adapted from Ina Garten

1 whole bone-in turkey breast (mine was about 8 pounds)

4 cloves minced garlic

2 tsp. dry mustard

1/3 c. fresh parsley, chopped

1/2 tsp. dried thyme

1/2 tsp. dried sage

2 tsp. kosher salt

1 tsp. black pepper

2 tbsp. olive oil

2 tbsp. lemon juice

1 c. white wine

Preheat the oven to 325.  Place the turkey breast skin side up on a rack over a roasting pan (see photo).  Combine everything but the wine in a small bowl.  Use your fingers to loosed the skin from the meat, then spread about half of the mixture under the skin.  Dump the cup of wine into the bottom of the roasting pan and stick it in the oven.

Roast for about 2 hours - Ina says the internal temp should be 165 degrees.  Remove from the oven and tent with foil.  Allow to rest for 15-20 minutes.

 

I make a simple gravy by pouring a little water over the contents of the bottom of the roasting pan, then using a whisk to loosen it up.  Simmer a few minutes, then pour through a strainer.  Return to the pan and thicken with cornstarch or flour, whisking vigorously, until the gravy is the consistency you desire.  Serve with the turkey (and hopefully some mashies!) and everyone will be happy.