Turkey Pot Pie

Rating
Not rated
0 ratings
Servings
10

Charlene Stoller calls herself a “dump and pour” kind of cook and emphasizes, “I’m not used to writing recipes for magazines!” Which is a lucky thing for her family, and for anyone else who gets to taste her pot pies, strawberry desserts and other gratifying farm-style fare.

The parents of seven children, Charlene and her husband Scott are Organic Valley dairy farmers whose acreage is nestled among the hills of northeast Ohio, on the same property Scott's grandparents’ once owned. “I was not raised on a farm, but I love the farm life,” says Charlene. “We make an effort to grow most of the vegetables we use. We also have fruit trees, an extensive strawberry patch, and red and black raspberries. I freeze green beans, peas and limas, and have grown dry beans. This winter we butchered our own cow. That was quite an experience.”

Charlene shares her recipe for turkey pot pie here; it combines chunky turkey and vegetables in a creamy, broth-rich veloute sauce. She tops the mixture—which she calls gravy--with pie dough, mashed potatoes, or biscuits. (Now, does this sound like “dump and bake” to you?)

Scott likes the dish with Organic Valley grated cheese on top, says Charlene.“’Course, he puts cheese on everything.”

Ingredients

Directions

1. To make sauce: Melt butter in a large, heavy saucepan over medium-low flame. Stir in flour until smooth; cook over low flame, stirring often, about 10 minutes. Whisk in the warm broth, parsley and basil. Let it simmer slowly, stirring often, about 10 minutes. The mixture will thicken into a sauce. Stir in cream and season to taste with salt and pepper. Keep sauce warm.

2. To make vegetable-turkey mixture: Add water to a depth of 2 to 3 inches to a medium saucepan; bring to boil. Meanwhile, dice the carrots, onion and celery. Add them to the boiling water; cook at a strong simmer until vegetables are crisp-tender, about 5 minutes. Drain and stir cooked vegetables, turkey and peas into sauce. Simmer 2-3 minutes, then lower heat to lowest flame and keep mixture hot.

3. To make biscuits: Heat oven to 350 degrees. Butter a 9-by-13-inch dish, one that is at least 3 inches deep. Prepare biscuit dough according to recipe directions. Cut biscuits into 10 or 12 three-inch rounds with a sharp knife and a cup, or with a round cookie cutter.

4. To bake: Spread hot turkey-vegetable in the baking dish; top with biscuits and bake until sauce is bubbly and biscuits are high and golden, about 20 minutes. Serve hot from the oven.

My Cookbook

Saved recipes: 0 edit / view

Comments

Lynn from Great Falls, MT on November 19th, 2010
This was absolutely delicious. My family couldn't get enough of it. I was worried at the beginning while I was making it because the sauce didn't thicken like it said, but after I put the biscuits in and baked everything it turned out just fine..

Post a Comment

*
* (not displayed)

*

* - required field

Share
Where to Buy Our Products
Search the Website
Animal Care
Beyond the Plate
Organic Valley on Facebook and Twitter Follow us on Twitter Friend us on Facebook
Where to Buy Our Products
Organic Valley