Turkey Pot Pie with Cream Cheese Crust | PCC Natural Markets

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Turkey Pot Pie with Cream Cheese Crust

Serves: 6

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Scrap the Thanksgiving leftover dilemma and try this post-feast recipe for easy-to-bake turkey pot pies. This recipe can be made in individual-sized pans or in a large pie pan. It can also be prepared in advance, frozen and baked later.


For the cream cheese crust

For the turkey filling

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


For crust

Combine butter into flour and salt until mixture resembles coarse meal. Add cream cheese and blend just until a dough forms. Form into a disk, wrap in plastic, and chill for 1 hour, or until firm enough to roll.

For filling

In a small saucepan, over medium-low heat, melt 2 tablespoons butter. Whisk in 3 tablespoons flour, and cook 3 to 4 minutes. Slowly add the combined milk and broth and cook, whisking until thickened. Add rosemary, and salt and pepper to taste.

To assemble

Layer turkey, carrots, onions and peas in buttered individual ramekins or a single greased 2 1/2-quart casserole. Pour the thickened sauce over turkey vegetable mixture.

Preheat the oven to 350° F. Roll chilled dough on lightly floured board into 1/4-inch thickness. Cut to fit the individual ramekins or casserole dish you are using.

Place pastry on top of pie and crimp edge to seal. Cut slits for venting air. Brush with the egg wash and bake for 30 to 45 minutes, or until dough is golden.

Source: Sound Consumer November 2003

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