Hello Food Lovers,
This is a long recipe to make but it’s totally worth it. Change it up with some thyme or chives. Add different veggies. If you have left over rutabaga (never happens in our house), add that too.
Turkey Pot Pie
- 5 ½ Cups Flour
- 1 ½ tsp Salt
- 1 tsp Baking Powder
- 3 tbsp Brown Sugar
- 1 lbs Lard or Margarine
- 1 Egg
- 6-8 slices Bacon, chopped into cubes
- 3-6 cloves Garlic mushed or chopped
- 4 cups Turkey, cooked and cut up in cubes
- 1 Yellow Onion, chopped
- 1-2 tbsp Jalapeno, chopped and de-seeded
- 1 cup Carrots, sliced or chopped
- 2 stems Broccoli, sliced or chopped
- 1 cup Zucchini, sliced or chopped
- 1 cup Peas
- 2 cups Mushrooms
- 1 cup Milk
- 1 cup Gravy
- 3-4 tbsp Flour
- Salt and Pepper to taste
Combine first 4 ingredients and mix with Lard until the consistency of large meal.
Mix Egg and vinegar mixture together and add to the rest and work with a fork until it's the right consistency.
Chill if wanted.
In large pan or wok, Cook Bacon and put to the side with chopped turkey and peas.
In bacon grease fry the garlic, once slightly brown add the onions and jalapenos.
Once the onions are translucent add carrots and broccoli. Cook on medium for 5-10 minutes.
Once the carrots and broccoli are a little soft, add the rest of the veggies. Cook another 5 minutes.
Add bacon, turkey, peas, salt, and pepper.
Add milk and gravy, stir thoroughly.
Add flour and stir until there are no lumps and sauce has thickened.
Let cool for 10-20 minutes.
Putting it together
Roll out dough into a large square and put it in an 8×8 square pan. Fill with half the cooled filling and cut a cover.
Repeat for second pie. There should be just enough dough for 2.
Use 1 egg yolk with a little milk as a wash for golden brown top.
Cook for 30 minutes at 425°F.
You can freeze the pie for up to a month. Defrost it in the fridge the day before and cook for 30 minutes at 350°F.