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Holiday Pot Pie

Canadian.Recipes's picture
Ingredients
  Chicken stock 1 1⁄4 Liter (5 Cups)
  Cubed smoked ham 750 Milliliter (3 Cups)
  Vermouth 25 Milliliter (2 Tablespoon)
  Carrots 3 , sliced
  Celery stalks 3 , sliced
  Sweet potatoes 2 , peeled and cubed
  Bay leaf 1
  Dried savory 1⁄2 Teaspoon
  Frozen peas 250 Milliliter (1 Cup)
  Diced sweet red pepper 125 Milliliter (1/2 Cup)
  Butter 75 Milliliter (1/3 Cup)
  Onion 1 , chopped
  All purpose flour 175 Milliliter (3/4 Cup)
  Dry mustard 3⁄4 Teaspoon
  Cubed cooked turkey 750 Milliliter (3 Cups)
  Pepper To Taste
  9 inch pie crust pastry 1
  Milk 15 Milliliter (1 Tablespoon)
Directions

In Dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, sweet potatoes, bay leaf and savory; bring to boil.
Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender crisp.
Add peas and red pepper; simmer for 2 minutes.
Drain, reserving liquid; discard bay leaf.
Set vegetable mixture aside.
In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened.
Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden.
Stir in mustard.
Gradually whisk in reserved liquid until smooth.
Increase heat to medium high; cook, whisking constantly, until boiling and thickened.
Add reserved vegetable mixture and turkey; season with pepper to taste.
Pour into 12 cup (3 L) casserole dish.
On lightly floured surface, roll out pastry to 1/4 inch (5 mm) thickness.
With floured cutters, cut out desired shapes.
Overlap cutouts over entire casserole; brush with milk.
Bake on baking sheet in 400°F (200°C) oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Christmas
Interest: 
Party
Servings: 
19

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