Ingredients

The following ingredients have 8 Servings
  • 2 pie crusts
  • 2 cups cooked diced turkey
  • 6 oz. bacon, (cooked and crumbled)
  • 1 large potato (diced)
  • 2 carrots, (sliced)
  • 1/2 onion, (chopped)
  • 1/2 cup peas
  • 1/2 cup butter ((1 stick))
  • 6 tbsp. flour
  • 1/4 cup white wine
  • 1 1/2 cups chicken stock
  • 1/2 cup cream
  • 1/2 tsp. salt, (to taste)
  • 1 tsp. pepper
  • 1/4 tsp. cayenne pepper

Instruction

  • Cook the bacon and drain, reserving the bacon fat. Set aside.
  • Boil the potatoes and carrots for about 5-7 minutes, until just barely tender. Don't overcook them or they will turn to mush in the pot pie.
  • While the potatoes, peas and carrots cook, grease a 1 1/2 quart casserole dish and place one of the pie crust inside, making sure the edges come up over the top of the dish.
  • Preheat the oven to 400 degrees. Add the butter and flour to the skillet with the bacon grease. Cook on medium heat, stirring constantly, for about 5 minutes.
  • Add the onion and cook 2-3 minutes, until softened. Add the potatoes and carrots and mix. Slowly add the white wine, stirring constantly.
  • Add the chicken stock, a little at a time until a gravy starts to form. Add the salt, pepper and cayenne pepper.
  • Add the bacon and turkey and stir. The mixture should be pretty thick, but have a gravy-like consistency. If it is too thick, add a little more broth.
  • Add the cream and stir. Remove from heat. Add additional salt to taste if necessary.
  • Pour the mixture into the pie crust lined casserole dish. Cover with the other pie crust, sealing the edges. remove any remaining pie crust edges. Cut a couple slits in the top to allow the pot pie to breathe while cooking.
  • Bake for 30 minutes. Remove and let cool 5-10 minutes before serving.