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For many Floridians as traditional as the holiday itself is the annual Florida –Florida State post turkey ballgame. If your family and friends get together for the big game this pot pie will keep everyone happy no matter who wins! Not to mention is a great use for your leftover turkey.
Ingredients
For the crust: Best Ever Pie Crust (and gluten free) doubled
1 egg mixed with 1 tbs raw milk
For the pie:
1 cup celery, chopped
1 cup onion, chopped
1 cup carrots, chopped
1 cup potatoes, chopped
1/4 cup grass fed butter
2 cups chopped turkey meat
1/2 cup frozen organic peas
1/2 cup King Arthur gluten free multi purpose flour
1 cup raw cream
2 cups turkey stock
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Preparation
Melt the butter in a large cast iron skillet over medium heat; saute the celery, onions, carrots and potatoes in the butter until crisp tender. Add the flour stirring until smooth, cook 1 minutes. Gradually add the stock and cream; cook over medium heat stirring constantly until thickened and bubbly.
Stir in the salt, pepper, peas and turkey meat. Remove from heat.
Roll half of the pastry to 1/8″ thickness and fit into a 10″ deep dish pie plate. Spoon the turkey mixture into the prepared pastry. Roll the remaining pastry and place over the turkey filling. Trim, seal and flute the edges. Cut slits in the top of the pastry to allow steam to escape. Tent the edges with foil to prevent over browning.
Combine egg and milk and brush over the pastry. Cook at 400 for 30 minutes or until golden brown. Remove the foil halfway through baking.