Turkey Pot Pie
- 1/2 cup milk
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cups water
- 2 stalks celery chopped
- 3 tablespoons all-purpose flour
- 1 recipe pastry for a (10 inch) double crust pie
- 4 tablespoons butter divided
- 1 small onion minced
- 2 carrots, diced
- 3 tablespoons dried parsley
- 2 cubes chicken bouillon
- 3 potatoes, peeled and cubed
- 1 1/2 cups cubed cooked turkey
- Carbohydrate 7.18261950095892 g
- Cholesterol 62.2285625078085 mg
- Fat 10.8087846070849 g
- Fiber 1.2222237659723 g
- Protein 12.5001901661432 g
- Saturated Fat 5.23573512111077 g
- Serving Size 1 1 Serving (170g)
- Sodium 158.651346529041 mg
- Sugar 5.96039573498663 g
- Trans Fat 0.952465303352199 g
- Calories 177 calories
Step-by-step
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
An ingredient list omits the critical thermal choreography required to build a sturdy filling without dissolving the vegetables into a puree. Starchy potatoes and dense root vegetables demand precise boiling time before they encounter any thickeners, preventing raw centers inside a cooked pastry. Dice those potatoes into uniform half-inch cubes to ensure they soften simultaneously during the ten-minute simmer in bouillon water.
Creating the roux requires a separate saucepan to cook the flour in melted butter for one full minute, eliminating the raw cereal taste of uncooked wheat before the milk goes in. Whisk that liquid steadily to prevent lumps from forming in the fat-and-flour matrix. Combine this thickened turkey base with the simmering vegetable pot off the primary heat source to control the final viscosity accurately.
Rolling a double-crust pastry demands cold butter and minimal handling to preserve distinct fat layers that melt into steam pockets during baking. A ten-inch pie pan provides the necessary surface area for the filling depth without boiling over the edges. Venting four distinct slits in the top crust allows internal moisture to escape, preventing a soggy interior.
Baking begins at 425 degrees Fahrenheit to shock the pastry fat and set the gluten structure rapidly. Lower the heat after fifteen minutes to 350 degrees Fahrenheit, maintaining the thermal environment until the crust turns an even golden brown. Cool the finished pie for twenty minutes before slicing to allow the starches to fully set.
