Deep Dish Turkey Pot Pie

 

Deep Dish Turkey Pot Pie

This recipe requires a little planning.  You need two days, a crockpot and some patience.  You also need three cups of diced turkey.  (I freeze extra turkey for recipes like this.) 

Ingredients:

2 turkey thighs (wings, etc.)
32 ounces of chicken stock
2 packets of turkey gravy

Place all these ingredients in a crockpot.   Set heat to lowest setting.  Slow cook for 24 hours.  Add one cup of heavy cream.  Cook another few hours.  Strain the sauce, reserving gravy.  If you want to incorporate turkey, debone and add to gravy.


Assembling Pie:

Preheat oven to 350F

Ingredients:

Turkey gravy
Diced turkey
pre-made pie crusts
Salt, pepper

In a deep dish pie plate, put bottom crust.  Fill crust with turkey and gravy.  Dot with butter.  Salt and pepper before putting top crust on....

Roll out top crust and place over pie.  Crimp edges.  Spray middle of crust (not edges) with baking spray.  Sprinkle finishing sea salt and pepper on top of crust.  Sprinkle with rosemary (crushed).

Bake for one hour.