Turkey Pot Pie (per serving)

1 individual baking dish per serving
Rolled pastry dough cut into circles (cut dough circles 1½ times larger than baking dish to go up sides)
Roast Turkey in bite-sized chunks
*Pre-cooked mixture of carrots, peas, celery, onions
Finely chopped herb mixture (sage, chervil and chives)
Salt and Pepper to taste
Egg glaze (one egg whisked well with a splash of water)


*Saute bite-sized pieces of carrots, onions and celery in a small amount of olive oil on medium heat, until softened. Add herbs, salt and pepper and continue for several minutes. Set aside for assembly.

Turkey Pot Pie Cream Sauce

3 tbsp olive oil
¼ cup flour
1 cup chicken stock
½ cup half and half
½ can cream of celery soup
2 tbsp heavy cream

Add olive oil to heated pan, sprinkle with flour and whisk mixture until smooth. (Do not leave unattended.) Add chicken stock and continue whisking. Gradually add remaining ingredients one by one, whisking after each addition. Cream Sauce should resemble thick cream. Once desired consistency is achieved remove from heat and cool for assembly.

To Assemble Individual Turkey Pot Pies:

Spray individual baking dishes with baking spray.

Line baking dish with pastry dough and leave ½ inch overhang. Gently add spoonfuls of turkey, cream sauce and vegetables, until dish is filled to with an inch of the top of the pastry dough. Place a circle of pastry dough on top of turkey-vegetable mixture and crimp bottom and top pastry together, forming an attractive crimped pattern. Lightly brush dough with egg glaze and make small steam slits with a sharp knife.

Bake for 35 - 40 minutes at 375 degrees until crust is golden. Pairs well with Cranberry-Pear Conserve.