Yummy Pot Pies

Last night for dinner Jake was hungry for pot pie so I decided to put some together. They turned out really good and we both liked the individual portions. Served with a salad they were really yummy and we both enjoyed them.

Turkey Pot Pie

1 recipe of your favorite double pie crust recipe

(I prefer to use Martha Stewart's Pate Brisee)

1 turkey breast boned and cubed into one inch cubes

1/2 pound new potatoes quartered

3 carrots sliced into even pieces

6-8 mushrooms sliced

3 ribs of celery sliced

2 cups frozen green peas

1 family sized can of cream of chicken soup

1 cup half and half

1 tsp herb de provence

1/2 tsp cracked pepper

Prepare dpie crust and refrigerate for one hour. While the crust is cooling heat a large skillet and saute the potatoes first until they are tender, then add the carrot and celery and cook stirring for 5 minutes. Once they are getting tender add the mushrooms and the peas. Once they are warm through and nearly cooked through remove from skillet and set aside. Add a bit more oil if needed and saute the turkey until seared on all sides and no pink remains. Add the vegetables back in and stir to combine. Stir in the cream soup, half and half, herb de provence, and pepper. Turn on low heat and simmer while you roll out pastry.

I made 4 individual portions in oven proof bowls but you can also make it in a 9 inch pie size. Roll out your dough and line your serving dish of choice. Fill with the turkey filling and top with your crust. Cut vent holes and bake at 400˚ for 30 minutes for individuals or 45-60 minutes for a whole pie.

Serve hot and enjoy.