Turkey Pot Pie Recipe:
3-4 lb turkey, chopped into sections or pieces
Pie dough (recipe below)
1/4 cup butter
Pepper and salt
1 cup of whole milk (do not use non-fat milk)
4 cups turkey stock
8″ baking dish or pie pan
Preheat the oven to 400 degrees. Put the pieces of turkey in a large pot and add just enough water to cover the top of the turkey. Bring to a boil and then lower the heat to med-low and slowly boil until the meat is tender. While the meat cooks, you may prepare the pie dough and grease the baking dish.
Cut the dough in half and then roll out one half to about 1/8 inch thick. Gingerly cover the rolled out dough in the bottom of the dish. If there is any leftover dough, cut it from the edges of the pan and reserve.
Add shredded turkey in the dish and also any remaining dough. If possible, layer the turkey and the leftover pie dough. Add the milk and evenly distribute with 2 tbsp of butter. Sprinkle with salt and pepper to your preference.
Then take the other half of the pie dough and roll into a long 1/4 inch thick rectangle. Dice the other 2 tbsp of butter into tiny pats and distribute along the dough. Fold the pie dough into thirds and roll out. Repeat. This will ensure that the butter is blended into the dough. Roll out into a thin circle and place on top of the bottom half of the pie. Squeeze the edges together and then cut a hole in the top to let hot air to vent.
Bake the pie in your oven for 35 to 45 minutes until the juices are bubbling and the crust is lightly browned.
Pie Dough Recipe
2 cups of flour
1 teaspoon of salt
1 cup butter, cut into small pieces or shortening
3/4 cup of ice water
In a large mixing bowl, mix the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. When the flour mixture looks like coarse meal, slowly add the ice water and combine just until the pie dough holds together. Do not over mix, or else the pie dough will get “gummy”. Wrap in plastic wrap and chill in your fridge for 1 hour in order to “rest”.