Turkey Pot Pie with Sweet Potato Crust

I made a turkey yesterday and now I have to find things to do with it for the rest of the week.. So today I started with a pot pie.. As I was looking through The Anglican Church Best Recipes book I found a recipe for a chicken pot pie with a sweet potato crust.. Hmmm it sounded so good.. And even though I have left over crust from lasted week`s pot pie I ventured into a new crust.. I didn`t follow the recipe for the filling as I make it the same pretty much every time.. So here it is.. I hope you enjoy it!!


Turkey Pot Pie with Sweet Potato Crust

Filling: 

2c turkey breast, cubed
1 medium white onion, chopped
2 celery stalks, chopped
5 mushrooms, quartered
3 potatoes, peeled and chopped pretty small
2 cloves garlic, minced
2c frozen mix veggies
1/2tbsp thyme
2c chicken stock
1/4c flour
salt and pepper to taste
2tbsp olive oil

Method:

In a large sauce pan, over medium heat saute the onions, celery and garlic in the olive oil.. When the onions become translucent add the potatoes.. Cook for about 5-7 min until the potatoes are pretty much cooked all the way through.. Then add the mushrooms and cook for 2 min.. When the mushrooms are brown add the frozen veggies.. Mix up and cook for about 2 min.. The sprinkle the flour around and let it cook out for about 2 min(or until it doesn’t smell like flour and you get a nutty scent) Add your stock and let it come thick..Once it is thick add in your turkey.. Poor into a casserole dish and top with the dough..

Dough Recipe:

2c all purpose flour
1tsp baking powder
1/2tsp salt
1/3c shortening
1c cold mashed sweet potato (I used 1 whole medium potato and it worked great)
1 egg, beaten

Method:

Mix flour, baking powder, salt and cut in the shortening until it is a crumb like texture.. Mix in the sweet potato and the beaten egg.. Roll out and top your pie filling..

Bake pie at 350 for 45 min 🙂

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