Turkey Pot Pie
After the holidays, there may be a lot of turkey to use up, especially this year when we cannot have visitors from afar and as big a gathering around our table. A pot pie is the perfect solution and by using a whole wheat crust and lots of veggies, this version is so good for you! It’s also so delicious that it shouldn’t be saved for once a year, so look for turkey thighs or breasts from your butcher or meat counter, and make it as a comforting meal regularly throughout our colder seasons.
1. Preheat oven to 400°F. Lightly grease the baking dish.
2. Make the crust by combining the flour, ½ tsp salt and ½ cup olive oil in the mixing bowl. A wooden spoon or your hands will be needed. Add cold water in small amounts until the dough comes together. Knead for 1 minute then refrigerate for 30 minutes.
3. Meanwhile, in the skillet, add 2 Tbsp olive oil and heat on medium low. Add onion, celery and garlic and sauté, stirring occasionally until softened, approximately 5 minutes. Add flour, stirring well, then slowly add stock, stirring continually to avoid lumps. Stir in milk and heat another 5 minutes until just starting to bubble lightly. Stir in turkey, peas and carrots. Transfer this mixture to the prepared baking dish.
4. Meanwhile, remove dough from the fridge and roll out on a lightly floured surface until it is a 10 x 10 in square. Lay this over the top of the filled baking dish then crimp the edges around the edges of the pan. Make steam vents by pricking the crust with a fork or making two small slits with a knife in the centre.
5. Bake for approximately 40 minutes until crust is golden and filling is bubbling and steamy. Allow to cool slightly before serving.
Source: Nicole Fetterly, RD
Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food.
