This is a hearty, sturdy Pot Pie, so if you looking for a filling that runs out when you cut into the crust, this is not it….But if you are trying to fill the stomachs of your family with a healthy, stick to your rib type of dinner, here you go.
Ingredients: serves 4-6 people
- 2 cups cabbage soup (see my recipe, leftovers from the freezer, defrosted)
- 2 Tb flour
- 1/2 cup heavy cream
- 3 cups turkey cubed (leftovers)
- 2 potatoes, boiled & cubed
- single pie crust or pastry dough for a 9″ pie (made from scratch of store-bought)
- egg wash (1 egg whisked with a small amount of water)
Preheat oven to 425
In a large skillet over medium low heat bring the defrosted cabbage soup to a simmer. Whisk in the 2 tablespoons of flour and continue to simmer for 5 minutes until the soup has become very thick. Whisk in the heavy cream until blended. Remove from heat and stir in the cubed turkey and potatoes. Place this mixture into a 9″ pie pan and over with the pie crust. Crimp the edges if desired and brush the entire pie crust or pastry dough with the egg wash. Bake for 20 minutes until crust is golden brown.
Suggestions: You can substitute the turkey for chicken or combine the both to make up the 3 cups. I would have loved to of had a larger crust on this turkey pot pie, but I really messed up my pie crust. So if you are like me and love more crust with your pot pie trying making a pastry dough crust, roll it out much larger than you 9″ pie pan. By a couple of inches larger in diameter. Line the pie pan with the crust and let the excess crust hang over the rim of the pie pan. Place the filling on top of the pie crust then fold the excess crust over the filling towards the middle of the pie. It’s best for it not to touch in the center, just shy of touching. Then egg wash the entire crust and bake until golden brown.