Homemade Turkey Potpie
Here it is, the Home Made Turkey Potpie Recipe!!
Well it took me a bit to get this blog post out as things around here have been rather hectic these past couple of days.
Now I want to say that there are two ways to do this.
You can pick your vegetables from your garden and cut them up to use, which is fantastic. Or, you can grab a bag of frozen “mixed vegetables” from your local grocery store and use those. Both work just as well and we are well aware that there are those of you that work or don’t have a garden. That shouldn’t stop you from having a good homemade meal for your family.
Here we go…..
1 ½ cups diced carrots
1 cup cut green beans
1 cup frozen corn
1 cup frozen peas
2 cups peeled and diced potatoes
1 cup chopped onion
1 cup butter
1 cup flour
2 teaspoons salt
2 teaspoons fresh cracked pepper
2 teaspoons dried thyme
2 teaspoons dried parsley
3 ½ cups chicken/turkey broth (if you made the turkey stock use that)
1 1/2 cups milk
4-5 cups cubed roasted turkey or chicken
2 9 inch double crust pie crusts- meaning you will need a total of 4 pie crusts 2 tops and 2 bottoms
(Again, if you don’t have the time to make homemade pie crusts feel free to purchase the boxed ones in the refrigerated section of your grocery store)
Peel potatoes and dice. Place them into water and cook just until a bit tender but still firm. Approximately 10 minutes
Add the flour a little at a time to the butter and onion mixture. This is going to become very very lumpy, it’s ok. Cook for a few minutes to get rid of the flour taste.
Slowly add the broth and milk a bit at a time to the pan. It takes a bit to incorporate it into the flour/butter mixture but trust me, it will all work out great.
Add salt, pepper, thyme and parsley
Mix in vegetables (yep this is all going into that large skillet which is why I use my huge cast iron one)
Now add in the chopped up turkey.
I’m telling y’all, this pan is going to be full and the mixture is going to be thick.
Place your two bottom pie crusts into two 9 inch pie pans. I use foil just because I like to freeze my potpies and I find it easier than using my glass pie plates.
Divide the mixture evenly between the two prepared pie pans. You are going to have to mound this.
Dip your finger and run it around the edge of the pie crust so that it will seal in the filling when you place the top crust on.
Gently lay the top crust on and press down around the edges to seal.
At this point I usually roll the edges under and press them a bit harder to ensure they are sealed and do a little fluting method. Ok, well I “try” to do the fluting method it just doesn’t ever really look like it does on those cooking shows when I am done with it.
Now these are ready for the freezer or ready to cook.
If freezing just place the entire thing into the freezer. Do NOT cover until the entire thing is frozen and then just wrap lightly in plastic wrap or place foil over the top. This will keep frozen for up to 3 months. (Mine never last that long LOL)
If you are cooking it at this point I like to mix an egg with a bit of water and brush it over the top of the pie to give it a nice shiny, golden brown look when it comes out of the oven.
Cut a few slits in the top to let some of the steam escape while cooking
Pop it into a preheated 425 degree oven for about 30 minutes. Let stand for 15 minutes before cutting it.
To cook from frozen – Put the egg wash on the top, cut slits in frozen top crust and wrap the edges with a bit of foil so that they don’t get too browned since this will be cooking longer.
Place pie into a 425 degree oven for 30 minutes.
Turn down oven to 350 and bake approximately another 80 minutes or until the crust is golden brown. Let sit 15 minutes and serve.
Well there you have it, my Home Made Turkey Potpie recipe.
I hope y’all will try it and let me know what you think.
Make it a great day, you deserve it!
P.S. Make sure y’all pass this on to others that may enjoy it. If this is something your family enjoys be sure to put it in a recipe book/file for your children when they grow up.