Today's recipe is a Turkey Pot Pie KNOW how much I love pot pie! Remember the Chicken Pot Hand Pies I made? Well, this recipe from Chelsea is so good that it converted her from on-the-fence to a pot pie lover. Besides, it just looks so darn good. Let's get to it!
I'm not a huge fan of pot pie. In fact, it would be pretty safe to say I dislike it immensely. Maybe because the pot pies I've had in the past, either homemade or store bought, seem to be made up of crust, gravy and a few pieces of chicken and veggies....which always seem to be the same size. They've mostly been gray in color and almost no taste to them. There's something not right about that to me. So I just don't eat it.
However, I have found the most delicious pot pie ever made in the entire world. No joke.
My friend Emily (who is a super good cook and my favorite person ever, she's one of the coolest people I know) whipped up this recipe with whatever sounded good to her. No exact measurements- the vegetables aren't uniformly cut and it has the perfect amount of "gravy" to hold it all together without being so overwhelming. And it has turkey instead of chicken which I believe makes all the difference.
I call it the Preferred Pot Pie...but Emily and I came up with several names: Lousiana Pot Pie, Turkey Mushroom Pot Pie, Stuff Your Face Full of Heaven Pot Pie....etc.
It's pretty easy to make too:
- 1 pound ground turkey
- 1/2 onion, diced (or a whole small onion)
- 1 cup diced carrots
- 1 cup frozen peas
- 1-2 cups mushrooms, sliced (you can use canned, but fresh make a big difference)
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 1/4 milk
- 1 cup shredded cheddar cheese
- Cajun seasoning (I use Louisiana aka Magic Flavor)
- 2 pie crusts (You can make your own, but making pie crust from scratch scares me)
- Brown turkey with some Cajun seasoning.
- Saute onions and carrots in butter or olive oil until translucent. Add peas, mushrooms, soup, sour cream, milk and some Cajun seasoning and stir well until heated through.
- Pour ground turkey into prepared pie crust. Top with shredded cheese. Pour vegetable mixture over top. Top with 2nd pie crust. Cut slits in the top to vent.
- Bake at 350° for about 45 minutes to an hour or until golden brown. About half way through baking, I put a little egg wash over the top of the crust to get it nice and golden.
- NOTE: These aren't exact measurements, so you can play around with it a little. But really, you can't go wrong with these ingredients and I truly believe the secret is in the Louisiana brand cajun seasoning.
And because these weren't exact measurements, I had some turkey and veggie mixture left over to make a small personal pie. I told you I'm afraid of making homemade pie crust...and I am....so I called my mom and had her make me some pie crust. I'm a baby, I know. I don't know why it's so scary to me. I'm just afraid of messing it up, and in all honesty, I think it just takes too much work and I'm lazy.
Anyway. There you have it. Heaven's Pot Pie. I'm taking some to work tomorrow for lunch. I've never been so excited to bring my lunch to work!
Gosh this looks good, I'm so ready to make it now. Keep up with the girls of KREATIV77 on Instagram, Facebook, Google +, Twitter, and Pinterest!