Turkey Pot Pie

Although I generally avoid using the term "comfort food" because it
means something different to everyone, this dish epitomizes the term as
far as I am concerned. Whether made by my mother or ordered in a
roadside diner, it never fails to please.

Turkey Pot Pie

1 lb (450 g) cooked turkey meat, cut into 1-inch (2 cm) pieces
4 carrots, cut into 1/2-inch (1 cm) slices
2 cups (500 ml) turkey or chicken stock
4 Tbs (60 ml) butter
1 cup (250 ml) sliced mushrooms
1 medium onion, chopped
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) all-purpose flour
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream or half-and-half
2 cups (500 ml) frozen peas
Pastry dough for 2 pie crusts, frozen or from your favorite recipe

Combine the turkey pieces, carrots, and stock in a saucepan and bring to
a boil over high heat. Simmer covered for 5 minutes, remove from heat
and set aside. In a separate saucepan, melt the butter over moderate
heat. Add the mushrooms, onion, salt, pepper, thyme, and flour and stir
to thoroughly mix. Cook over moderate heat for 5 minutes, stirring
frequently. Add the turkey mixture and stir until the sauce thickens.
Add the cream and peas and stir for 2 minutes.

Roll the pastry into 12 circles about 6 inches (15 cm) in diameter.
Place half in the bottoms of six 5-inch pie pans and fill with the
chicken mixture. Top with the remaining dough and pinch the edges
together, trimming off the excess with a knife. Cut 2 or 3 slits in the
top of each and bake in a preheated 425F (220C) oven for 35 minutes, or
until the crust is golden brown.
Serves 6.
Received on Sun Nov 25 21:13:32 2007