@lecreuset has small au gratin bakeware that are just the right size a turkey pot pie for 2. But I make 2 this size so we can each have our own leftovers. Pretty take on what we had in the fridge and freezer. #quarantinecooking
Makes 2 pies
- 1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
- 2 1/2 cups all-purpose flour, plus more for rolling out dough
- 1 teaspoon salt
- 1/4 to 1/2 cup ice water
Cut butter into 1/4″ cubes and place into a chilled metal bowl (medium sized). Using a pastry blender, flour & salt into the mixture until it resembles a coarse meal with pea-sized pieces of butter. Add 2 tablespoons of ice water to the flour-butter mixture, and blend. Then add another 2 tablespoons. As Martha Stewart says, “When a handful of dough squeezed together just holds its shape, you’ve added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.” Form 2 balls and wrap with plastic wrap. Each of these will later become the top and bottom crust for each 7″ pie. Refrigerate for at least an hour before using.
- 1 cup frozen peas or green beans
- 1 cup frozen corn
- 1 stalk sliced celery
- 1 medium carrot
- ⅔ cup chopped leek or sweet onion
- 1 tablespoon minced garlic
- 2 tablespoons butter
- 3 tablespoons tapioca flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley
- 2 cups turkey broth (more as needed)
- 1 cup milk + 2 tablespoons for pastry
- 3 cups cubed cooked turkey meat – light and dark meat mixed
Melt the butter in a saucepan over medium heat. Cook the leek, carrot and celery until the leek is translucent, about 5 minutes. Add 1/2 cup of broth and garlic and let simmer to soften the carrots (about 4 minutes). Stir in salt, pepper, and thyme. Slowly whisk in tapioca flour to form a paste consistency. Add the remaining broth and milk and simmer until mixture thickens. Add frozen vegetables and cook for 2 minutes. Remove from heat; stir in turkey meat and stir until well combined.
Roll out pastry for each bottom crust. Spoon in filling. Top with a second crust. Brush with milk.
Place on a cookie sheet in a 400º oven. Cook for 45 minutes or until top crust is browned. Cool for 10 minutes before serving.