The star of the show at our first food swap?
The humble pot pie.
Was it the turkey/veggie filling that made it so good? Or the crust, done to comfort food perfection?
Ours is not to question, just to enjoy!
I can't help but throw in some pot pie trivia
Did you know? Pot pies gained their name from the English tradition of forming a freestanding pie, called a coffin, by molding the pastry dough around the bottom of a pan or pot. Once removed from the pot, a variety of meats, poultry, game, and vegetables were added and topped with a pastry cover.
The English also made small meat filled pastries called “pasties.”
These pies, formed from a round circle of dough topped with meats and spices, were folded and sealed into a pocket that served as portable lunches. Initials or names carved in the top crust served both as vents for escaping steam, and to identify the owner of the pot pie.
We wish for you the happiest of days and a yummy pot pie in your future
A few notes about the recipe
The pies for the food swap were chilled overnight and brought to the food swap cold; they easily reheat in an oven or in the microwave. Those with tops that weren't quite as pretty? Cut them into samples!
This recipe used a greater amount of filling than one would likely need for a single pie or two if they were “normal” size. For the food swap, he intentionally made a lot more than needed; freezing the rest to used it in puff pastry, or a pot “loaf”
Turkey Pot Pies
- 1 ¼ cups all purpose flour
- ¼ tsp salt
- ½ cup butter, chilled and diced
- ¼ cup ice water
- 1 medium yellow onion, chopped
- 1 cup baby carrots, chopped
- 1 cup rutabaga, peeled and diced
- 1 cup parsnips, peeled and chopped
- ½ cup butter
- ⅔ cup all-purpose flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Herbes de Provence
- 2 cups plain Greek yogurt
- 2 cups chicken broth
- 1 ½ cup peas
- 1 ½ cup corn
- 3 cups cooked turkey (It's nice to use a combination of shredded and ground turkey, but really, any will work great)
- In a large bowl or food processor, combine flour and salt.
- Cut in butter until mixture is in coarse crumbs.
- Slowly stir in enough water until mixture forms a ball.
- Wrap in plastic and refrigerate overnight
- Preheat oven to 375° F
- In a saucepan, sauté onions, carrots, rutabaga and parsnips in butter until tender. This can easily take 20 minutes to soften nicely.
- Blend in flour and seasonings; add broth. Bring to a boil and simmer for 2-3 minutes, to thicken.
- Stir in turkey, peas, corn, and Greek yogurt.
- While this simmers, roll out the dough to fit your containers, either individual small pie foils or the cups of a muffin pan.
- Fill the pie crusts with a ladle of the filling. Cover with more dough to make little covered pies. Bake at 375 degrees F for ~25 minutes or until pastry is golden brown
- Bake for 20-25 minutes, or until the pastry is golden brown