Turkey Pot Pie

Turkey Pot Pie, In Puff Dough;

So this dish requires simplicity, Turkey, Carrot, Celery, Onion, and Peas in a Chicken Stock Reduction finished with a Blond Roux.

serves 4

Puff Dough (They sell it at most grocery stores in the freezer case, you can even find it in pre-made shells)

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Turkey Filling:

I like to clean a bird for this project, which is a blog all unto itself.

So for our purposes now I'll say if you know how, do it. It is worth it.

If not then store bought chicken stock will work.

12 oz Turkey Meat Raw

2 large carrots medium dice

4 ribs of celery medium dice

1 large yellow onion medium dice

1/2 cup frozen peas

1 clove garlic

3 cups chicken stock

2 tbsp butter

2 tbsp olive oil

3 tbsp flour

Salt To Taste

Black Pepper To Taste

Cut turkey into bite size pieces, season and brown, once evenly browned remove from pan and quickly saute the raw vegetable product (reserving the the peas till last minute of cooking)

add flour mix well, then add stock to the pan, whisk to incorporate, then add turkey back to the pan bring up to a boil then down to a simmer, season to taste. it should simmer for at least twenty minutes over low heat. one minute before servering add peas to warm them through.