Cooking: Turkey Leftovers? Semi Homemade Pot Pie

We are a family of 4 (and a 1/2) and although many may find a 15lb turkey too small for a feast, we find that it can actually last all week.  But lets be honest the same thing for an entire week can be daunting, boring and just ehh...one can eat a limited amount of sandwiches, paninis, tacos and other turkey whatnots before praying the next meal is liver stuffed with monkey brains.  It was rather gray yesterday prior to the sun coming up for a brief moment, however, it was still chilly which makes it perfect for baking.  So the big Boo requested one of his favorite my pot pie...I asked which way he wanted it double crust or potato crust.........uhmmmm potatoes! he quickly replies.  When I get bored I experiment (I'm pretty much bored often so experimentation is always on the menu)....I recall reading that soups make a good base...idea #1, shepards pie uses no bottom crust but it does have a top layer of mashed potatoes (why is it a pie again?)...idea #2, fat makes for a flaky crust but some fats are empty and flavorless so lets do it with a fat that is used for crusts but not as often...butter! (the calcium makes it healthier? or so I tell myself) and why not flavor the crust with some dried spices?!...idea #3

And so from a collection of ideas, fails and mistrials I came up with my very own leftover Semi-Homemade Turkey Pot Pie

Warning this is NOT for the carb fearing soul...I mean yummy bottom crust (that I promise you will LOVE) and then on top of that a layer of hearty mashed potatoes?! Holy Moly...ehh but like my daughter says YOLO!!!  And besides you can live another day to run an extra 5 minutes to burn off that excess...that's what I did...

So without further delay here is my easy Semi Home Made Leftover Turkey Pot Pie

For the Bottom Crust
Ingredients (this will yield 2 crusts)
2 1/2 cups of flour
1 cup unsalted butter, cold cut in small pieces
1/4 cup cold water (you wont need all of it)
3 tablespoons of a combo of your spices of choice
(I used basil, oregano, marjoram, thyme, rosemary,
 parsley and sage)
1 teaspoon dried onion powder
1 teaspoon dreied garlic powder
1 teaspoon ground black pepper
Pinch of salt

Directions
1- Mix all dry ingredients together in a bowl
2- Add the butter pieces and cut in with a fork (this will take like 4ever!) or with a pastry cutter (thats the ticket).  Mix it all in until you have small clusters (blueberry size)
3- Once you have the right size 'ball' begin to shape 2 balls of dough.  If the dough is too dry and falls apart add 1 tablespoon of water at a time in between shaping until you get a nice plyable dough ball.
4- Take your 2 balls of dough, place in the same bowl, cover with plastic wrap and refrigerate for 1 hour.

 

5- Tic Toc, Tic Toc...hour up! Take out and flour your rolling surface and your rolling pin
6- Roll dough center to end, flipping in between. Measure the crust size with your pie dish.  Once you reach the appropriate diameter fold in half, then in half again (this is the way I do it because it is easier for me- we all have our own style), you may also roll onto to pie dish with rolling pin...I just prefer the folding method.
7- Once your dough is nice and flat and it is officially a crust neatly folded in 4, take it and place the corner in the middle of the dish and unfold, press lightly with hand, shape crust ends with a fork (or whatever your decor preference may be) and poke 'breathing' holes around the entire dish with fork. Set aside.

 

Making holes will help avoid air pockets

 

For the Pie Filling (this will yield enough for 2 pies)

Ingredients
5 cups turkey (shredded or cubbed- I like to cube mine)
2 packages (12oz) mixed frozen vegetables
2 cans (10.75oz) Cream of Mushroom soup (I used the one with roasted garlic, yum!)
Note:  The canned soup is why I call it semi homemade...if you want to make your own gravy mix anout 1/4 cup milk and 2 tablespoons of flour, flavor to taste...this would then make it homemade....but I like my 'cheat' it makes for a quick and easy preparation with great taste!

Directions
1- In a large pot mix all ingredients thoroughly with a wooden spoon (yes it's that simple!)
Note: add soup as is, DO NOT go by soup directions by adding milk
2- Now that you have your bottom 2 crusts and enough filling divide in 2 and fill both pie dishes. Set aside.

For the Top Crust (uhm potatoes!)
Ingredients
8 Medium size russet potatoes cut in 3-4 pieces (no need to peel since the outside is packed with nutirents).  Note: can also use red potatoes which I prefer, however, I only had russet on hand last night
1 tablespoon unsalted butter
1/4-1/2 cup milk
1/4 cup cream cheese

Directions
1- Cook potatoes stove top in water until tender (stick a fork in it, it goes through? They're done!)
3- Once done add butter, 1/4 cup milk and cream cheese and mash manually until it is semi smooth/chunky.  If the potatoes appear too dry add remaining milk and mix

NOTE: The top potato crust and pie filling can be made during that hour waiting for the dough to sit.

My Little Helper

Final Assembly!!!!!
Take your filled pies and divide among the two the mashed potatoes.  Spead over the top until the filling is covered leaving the pie crust edge visible.  For an extra je ne sais quoi brush some melted butter and sprinkle with parmessan cheese and additional dried spices to your hearts content!

Cover crust edge with foil paper (to avoid burning it) or if you have one of those nifty pie crust rings even better!

Bake for about an hour (which is anywhere from 50-65 minutes) at 375 degrees farenheit...your pie is ready when the crust is golden and the edge is bubbling....




If you do not like the peel in your end product, no problem! Nothing will happen if you peel them.  Another variation is with no peel and smooth potatoes as opposed to chunky.  What you can do in this case is either A- smooth them over the pie filling or B- pipe the top using a pastry bag along with a large tip...use the 'star' method...dab, dab, dab and presto it makes a pretty pie top!

Lastly let the pie sit at room temperate for 7-10 minutes, cut, serve and enjoy!!!