Turkey Pot Pie..Gobble Gobble!
We wanted to make a pie to include in Tidy Mom’s Love the Pie Party! You will see the most amazing yummy pies at this party and we wanted to include something fun in the mix. We decided to make these Turkey Pot Pies and turn them into actual turkey’s!:) We used our regular chicken pot pie recipe and changed the diced chicken into diced turkey…yum!
Turkey Pot Pies
1 pound of diced turkey
1 cup chopped carrots
1/2 cup frozen green peas, with a 8 set aside
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 can of chicken broth
2/3 cup milk
2 (9 inch) unbaked Pillsbury pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
Chop up your celery and carrots. Put your chopped veggies, peas, and diced turkey in a large pot and cover with water. Bring to a boil for 15 minutes. Remove from heat and set aside. Save a few peas and carrots to make the eyes and beaks.
Roll out your pie crust. We used 4 (6oz) souffle dishes. Place the souffle dish on the crust and cut a circle with a inch or so beyond the dish. In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat.
Place the turkey mixture in bottom souffle dishes and pour the flour/milk mixture over the top.
Cover with the top crust, seal edges. Press down on the sides a bit to prevent any of the mixture from coming out. Take the other pie crust and cut out one feather using a knife. Use that as a guide to cut out the rest. Cut out head shapes and do the same. Press toothpicks on the backs before baking. Make the faces with the reserved peas and carrots. We mixed a little yellow and orange food coloring in a egg wash and painted the feathers yellow and orange. We cut a piece of a red pepper for the wattle and added before baking. Here is what it looked like….
Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is bubbly. You will want to pull out the feathers and heads after 10 minutes.
This is such a fun Thankgiving dinner to make with the kids and just might get your little picky eaters to try pot pie! My boys LOVED them!