Erin’s Easy Eats

So we reached the last of the leftovers, except for a few pieces of turkey hiding in an aluminum foil package pushed towards the side of the fridge.  Groceries have been bought for next week’s meals, and Thanksgiving is becoming a distant memory (until Christmas, that is, when I get to do the whole show again, with different desserts and less homemade marshmallows.)

Anyway, I made this up as I went along, and was happy with the results.  I ate half of my pot pie, and the husband ate the whole thing.  (I don’t understand where it went.)

For pie crust:

• 1 1/4 c. flour
• 1 stick butter (8 Tbs), cold and cut into small cubes
• 1/2 tsp salt
• 1/2 Tbs sugar
• A little more than 1/4 c. ice cold water

Mix flour, sugar and salt together.  Cut in butter until there are pea-sized lumps (even if it dosn’t look “done” yet) and then add water.  Stir until big clumps form.  (Add a few more tablespoons, one at a time, if you still have a lot of flour, but don’t overmix!  A little flour left over is okay.)  Divide into two balls, wrap in plastic wrap, and refrigerate for at least one hour.  I rolled mine very thick (about 1/4″) and cut out the shape of the bowl with a knife.

For the pie filling:

• 1 c. cooked turkey, shredded
• 1 medium potato, cut into small cubes
• 1 carrot (or about 8 baby carrots) also cubed
• 1 small onion, diced
• 1 c. frozen peas
• 2 Tbs butter
• 2 Tbs flour
• 1 cup chicken stock or broth
• 1/4 c. light cream

Boil potatoes and carrots together until soft.  Add peas, and boil another 2 minutes.  Drain.  Mix with turkey, and onion in a small mixing bowl.  In a medium non-stick skillet (or, ya know, stick if you’re feeling adventurous) cook flour and butter together, whisking occasionally, until light brown.  Add chicken stock, whisking constantly.  Stir in cream.  Mix all that mess together with the turkey mixture.  Place into oven safe bowls.  (My regular plates and bowls, Pfaltzgraf, are ovenproof.)  Top with pie crust.  Cut a few slits to vent, and sprinkle with salt and pepper.  Bake at 350 for 30 minutes, then increase temperature to 400 for 10 minutes.  Let stand a few minutes so you don’t die when you touch the bowl.

Tags: pastry, pot pie, potatoes, turkey