Turkey Pot Pie
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.”
Servings: 10
Ingredients:
4 tablespoons Organic Valley Cultured Butter
6 tablespoons flour
3 cups turkey or chicken broth
2-3 tablespoons chopped fresh parsley or 1-2 teaspoons dried parsley flakes
1-2 teaspoons dried basil
1/2 cup Organic Valley Heavy Cream
Salt and pepper
3 medium carrots
1 medium onion
1 celery rib
2 cups cooked, cubed Organic Prairie Turkey (or more as desired)
2/3 cup peas
1 recipe baking powder dough, such as Rosemary Buttermilk Biscuits
Instructions:
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.
Contributed by Charlene Stoller
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
Customer Comments:
Customer rating: 
We loved this recipe! I will make this again, for sure! Thanks.
Customer rating:
