Turkey Pot Pie
What else do you do after making a big turkey and having far too many turkey sandwiches, make a pie.
½ Red onion, chopped
½ Red pepper, chopped
3 Carrots, sliced thin
Salt and pepper
4 Small white potatoes, peeled and cubed
1 Can cream of celery soup
1 Cup turkey gravy
Turkey, chopped (as much as you prefer)
1 tbsp. Bell’s Seasoning
1 Cup frozen peas
1 tbsp. Milk
Pie crust, top and bottom
The recipe for the pie crust is a trusted secret of a very good friend of mine and I am not at liberty to disclose it. I will tell you it is fantastic.
Heat olive oil in a large skillet over medium heat and add the onion and pepper. Cook for 2-4 minutes and add the carrots cooking for 3-4 minutes. Season with salt and pepper. Add the potato and cook for 5 minutes until the potatoes are tender. Add the celery soup and gravy reducing the heat to simmer for 10 minutes. Add the turkey and season with Bell’s Seasoning. Simmer for 5 minutes, add the peas and remove from the heat. Check to see if you need additional seasoning. Let cool before adding to the pie crust
Pour the filling into the pie crust and cover with the top crust sealing the perimeter. Poke some holes in the top crust with a folk to allow the steam to escape. Brush the top of the pie with olive oil. Bake for 40 minutes at a 400 oven. If your pie is not browning, brush the top with a little milk. Remove the pie from the oven and let rest so it will set up before serving.