Turkey Stock and Pot Pie
This morning I pulled all the meat of the turkey carcass after we had two meals off of it. 1-1/2 to 2 cups of it got set aside for a turkey pot pie.
The remainder went into a ziplock bag for the freezer, and I’ll make enchiladas with it later.
Fresh foods may be a little scarce in the coming months. One way you can save on a little produce is to toss all of your veggie scraps, like onion and garlic peels and ends, carrot scrapings, broccoli stalks, etc., into a bag and store it in the freezer. These scraps make excellent stock.
I simply add a dried chili and some bay leaves, salt and peppercorns and pressure cook it for a few hours, then either freeze or can it.
Our freezer is full, so today’s batch will be canned. I’ve set my favorite small 10 quart All American canner up so when my stock is finished, it’s ready to go, as it will be late.
While I enjoy canning, I do not enjoy doing large batches, and this size is perfect for me. I do have two large ones as well, but rarely use them anymore.
Turkey Pot Pie in the making!
CJ’s Turkey Pot Pie
1 double crust pie dough
4 tablespoons butter, divided
1 small onion, diced
2 stalks celery, chopped
2 carrots, chopped
1 cup frozen peas
3 tablespoons dried parsley
1 teaspoon dried oregano
Salt and pepper to taste
2 cups turkey or chicken stock
3-4 potatoes, peeled and cubed
1 1/2 cups cooked, chopped turkey
3 tablespoons all purpose flour
1/2 cup milk
Preheat oven to 425 degrees.
Roll out bottom half of pie dough and press into a 10 inch deep pie pan, set aside.
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, celery, carrots, parsley, and oregano. Cook and stir until the vegetables are soft. Stir in the stock, and bring to a boil.
Add the potatoes and cook until tender but still firm. Add the frozen peas.
In a saucepan, melt the remaining 2 tablespoons of butter, and whisk in the 3 tablespoons of flour. Stir into the vegetable mixture and add the turkey. Season with salt and pepper and cook until thickened.
Pour the mixture into the pie shell, and roll out the other half of the pie dough and top, crimping the edges. Place 4 slits in the crust and bake for 15 minutes.
Reduce oven to 350 degrees and bake about 40 minutes longer. P.S. It’s a BIG recipe and needs a BIG pie dish, and crust. A store bought crust isn’t large enough.
My thyme, oregano and rosemary look happy this spring. Oregano always does well and I have it growing everywhere… wonderful ground cover too! The thyme and rosemary periodically lose the winter battle, but I replant some each year so I always have these available year round.
We had our first big swarm today, but they landed about forty feet up in a cedar tree, too high for us to catch and re-hive them. There will be plenty more 🙂