Turkey Pot Pie

History of Pot Pie:
Primary evidence suggests recipes for chicken pot pie (in concept, but not name) were known in England as far back as the Middle Ages. As one would expect, these early meat pies were quite different from ones we know today. Robert May's Accomplist Cook [1685] lists several recipes for poultry pies (chicken, turkey, pheasant etc.). These generally still relied on Medieval flavors: pepper, salt, nutmeg, orange juice, lemon, chestnuts, mace, sugar, gooseberries, barberries, grapes etc. Vegetables were sometimes employed:
"Potpie....A crusted pie made with poultry or meat, and, usually chopped vegetables. The term, which first appeared in American print in 1785, probably refers to the deep pie pans or pots used to bake pies in, and it has remained primarily an Americanism. The most popular pot pies have been chicken, Beef, and pork. The first frozen pot pie was made with chicken in 1951 by the C. A. Swanson Company."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 254)
Pot pies are as old as pastry-making itself. In the royal households of France and England, savory tarts were among a chef's most elaborate dishes...Sad to say, pot pies seem a relic of an age of family restaurants where a cook actually took his time to make such items--before such restaurants were conglomerated and homogenized. The last steamy gasp of the traditional pot pie may well have been the arrival of the frozen pot pie in supermarkets of the early 1950s, which made the idea of making one at home or in a restaurant obsolete, despite the lack of fresh flavor...Pot pies are as old as pastry making itself. And in the royal households of France and England, savory tarts were often among the most elaborate of dishes in a chef's repertoire, especially during the Elizabethan era, when the crusts would be decorated with heraldic devices, flowers, and curlicues of painstaking skill. Inside might be anything at all, including the famous "four-and-twenty blackbirds" or even a small child (unbaked and uneaten, I assure you). In America, where far more households had baking ovens than in Europe, the tart became known as the pot pie by the end of the 18th century, and was a fixture of American kitchens. In most cases it referred to a casserole dish topped with a pastry crust rather than to a mixture of ingredients baked in a pastry crust, so that the casserole could easily be hung above the fire or set on a grid to be baked by indirect heat. They were particularly welcome at church suppers because they were so easy to transport and were very festive at any family table.

Redress Turkey Pot Pie
Ingredients

• 1 recipe pastry for a (10 inch) double Pie Crust or Store Package 
• 2 stick cold Butter, diced
• 2 Tablespoon or Olive Oil
• 1 Onion, minced
• 3 stalks Celery, chopped
• 3 Carrots,  peeled and diced
• 1 Teaspoons dried Parsley
• 1/2 Teaspoon dried Oregano
• Kosher Salt and Black Pepper to taste
• 2  cups leftover, Gravy
• 1 Egg, beaten
• pinch, Kosher Salt top pie crust
• 2  large Red Skin Potatoes, cubed and cook
• 1 1/2 cups cubed cooked Turkey
• 2 cups all-purpose Flour
• 1 cup  ice cold Water
• pinch Kosher Salt, pasrty
• 2 Garlic Cloves, chopped 
• 1 cup Corn
• 1 Teaspoon Thyme

Directions

1. Preheat oven to 350 degrees F (175 degrees C) . Pie crust, pour flour snd salt into cold glass bowl, cut butter into flor not with fingers or hand. heat from your hand will melt the butter.Flour should look like pea size balls. Next pour cold water in; little at a time. Make sure you are mixing as you are pouring and may use just 1/2 cup or just under 1 cup of the cold water. After flour is mix well, knead for no more then 2 minutes. Let rest  cover with plastic wrap in the fridge for 5 minutes. Flour a flat surface and roll out bottom pie crust, press into a 10 inch casserole bowl, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, garlic, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the gravy. Bring mixture to a boil. Stir in the potatoes, turkey and corn cook on low heat for 15 minutes.
3. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Brush pie crust with beaten egg and add punch salt.
4. Bake for 20 minutes, or until crust is golden brown.

GIve us a call for your holiday get together; Call 804-422-6313, Email sweetsbymj@aol.com or visit our web site http://www.richmondvacaterer.com/ We do Cheese Cake Too!