Turkey Pot Pie for Two with Savory Crust

Crust

• 1 cup all-purpose flour
• 1/2 tsp. table salt
• 1/4 tsp. freshly ground black pepper (optional)
• 6 Tbsp. unsalted butter, cubed, frozen
• 5 Tbsp. ice water
• 1 large egg, whisked with 1 Tbsp. water

Filling

• 1 tsp. unsalted butter
• 1/2 cup frozen peas and carrot, thawed and drained
• 1/2 cup diced potatoes with onions*
• 2 Tbsp. celery, chopped fine
• 3/4 cup shredded cooked turkey
• 1/2 can of cream of chicken soup
• 2 Tbsp. milk
• 1/4 tsp. dried thyme leaves
• 1/4 tsp. garlic salt
• 1/4 tsp. freshly ground black pepper

Crust

Process flour, salt and pepper (if using) in the bowl of a food processor until combined. Scatter the butter over the mixture and pulse until it has the appearance of coarse crumbs, about 10 times. Sprinkle 5 Tbsp. ice water over the mixture and pulse until dough comes together. Divide dough evenly, shape each piece into a ball and flatten each slightly into disks. Wrap in plastic wrap and refrigerate for 1 hour.

Pie Filling and Assembly:

When ready to bake, preheat oven to 375°F and remove one ball of dough from refrigerator to soften slightly. Roll out the ball of dough to a 9” round that is 1/8” thick and place in 5” pie pan. Trim edges of crust to 1/2” larger than the edge of the pan. Refrigerate.

Melt butter in a medium skillet. Add, peas and carrots, potatoes and celery and sauté over medium-high heat until starting to brown, about 5 minutes. Remove from heat. In a small sauce pan, combine the shredded turkey, soup, milk, thyme, garlic salt and pepper and cook over medium heat until warm. Stir in the sauteed vegetables. Remove pie shell from refrigerator and fill it with the turkey mixture.

Roll out second ball of dough to a 9” round that is 1/8” thick. Place it over the pot pie and trim the edges of the top crust. Fold the bottom crust over the edge of the top crust and crimp the two crusts together as desired. Brush entire crust with beaten egg. With a sharp knife, cut an X in the top of the pie to let steam escape. Bake for 25-30 minutes or until crust is golden, using foil to cover the edges of the pie if edges begin to get too brown.

*Notes:

• We used Simply Potatoes Diced Potatoes with Onions