Leftover Turkey Pot Pie

Herb Crust (top and bottom crust)
2 c. all-purpose flour
1 T. chopped fresh thyme
1 t. salt
1 t. sugar
10.5 T. unsalted butter, cut into pieces
4.5 T. ice water (or more if dough is still too dry)

Blend the dry ingredients and herbs in a food processor until well-blended. Add butter and process until mixture looks like coarse meal. Add 3 T. of the ice water. Pulse. Add more water in 1/2 T. increments, pulsing after each addition, until the mixture just starts to clump together. Gather dough into 2 balls. Place one ball in the refrigerator. Roll out the other ball and place in pie dish.

Turkey and Vegetable Pot Pie Filling
1 lb. cooked leftover turkey, cut into bite-size pieces
2 carrots, cut into 1/2" pieces
2 parsnips, cut into 1/2" pieces
2 stalks celery, cut into 1/2" pieces
2 Yukon Gold potatoes, cut into 1/2" pieces
5 oz. package of baby spinach
1/2 onion, diced
2 shallots, diced
1-2 T. olive oil
1 c. chicken gravy (mix 1.5 T soft butter with 1.5 T flour to form a paste; whisk paste into 1 c. hot chicken broth and stir until thickened)

Boil carrots, parsnips, celery, and potatoes in 1 c. chicken broth for about 10 min. in a medium-size pot. Vegetables should be tender. Strain, reserving broth, and transfer vegetables to a large bowl. Saute onion and shallot in oil over medium heat until soft. Add spinach and cook until just wilted. Add onion, shallot, and spinach to bowl of vegetables. Add turkey and gravy and mix well. Place ingredients in prepared crust.

Roll out top crust and place over mixture. Crimp and seal edges; cut a hole in the top crust for steam to escape. Bake at 425 F for 20 minutes, then 350 F for about an hour, until the crust is golden and it looks like the filling is bubbly.

Current Pie Tally: 39