The 12 Days of Thanksgiving: Day 12
In our family as traditional as the holiday itself is the annual Florida – Florida State post turkey ballgame. There is a large outdoor gathering of over 50 people. And if you live in our neighborhood you had better be wearing garnet and gold.
Everyone brings a dish for a pot luck feast and my contribution has been a couple of these pot pies using the remainder of our turkey.
Make your pie crust; it can be made the day before or an hour before you need it.
Saute the onion, celery, carrot and potato in the butter until crisp tender
Add the flour stirring constantly for about 1 minute. Gradually add the stock and cream stirring constantly over medium heat until thick and bubbly.
Remove from heat and stir in the chopped turkey
and the peas
Roll out your bottom crust
Put it in your pie pan
Add your filling
Roll out the top crust and cover
Flute your edges
Whisk the egg and milk together
Using a pastry brush coat the top of the pie
Cut slits in the top to allow steam to escape. Tent the edges with tin foil to prevent over browning (remove halfway through baking
Bake at 400 for 30 minutes or until golden brown.
Enjoy and GO NOLES!!
For the crust: Best Ever Pie Crust (and gluten free), doubled
1 egg mixed with 1 tbs raw milk
For the pie:
1 cup celery, chopped
1 cup onion, chopped
1 cup carrots, chopped
1 cup potatoes, chopped
1/4 cup grass fed butter
2 cups chopped turkey meat
1/2 cup frozen organic peas
1/2 cup King Arthur gluten free multi purpose flour
1 cup raw cream
2 cups turkey stock
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Melt the butter in a large cast iron skillet over medium heat; saute the celery, onions, carrots and potatoes in the butter until crisp tender. Add the flour stirring until smooth, cook 1 minutes. Gradually add the stock and cream; cook over medium heat stirring constantly until thickened and bubbly.
Stir in the salt, pepper, peas and turkey meat. Remove from heat.
Roll half of the pastry to 1/8″ thickness and fit into a 10″ deep dish pie plate. Spoon the turkey mixture into the prepared pastry. Roll the remaining pastry and place over the turkey filling. Trim, seal and flute the edges. Cut slits in the top of the pastry to allow steam to escape. Tent the edges with foil to prevent over browning.
Combine egg and milk and brush over the pastry. Cook at 400 for 30 minutes or until golden brown. Remove the foil halfway through baking.