Thursday, November 3, 2011

Turkey Pot Pie {with pumpkin crust}

I love my Clean Eating magazine this month! There are so many awesome recipes to try. I've been meaning to come up with a {clean} version of pot pie for my family, but once I saw the recipe for Turkey Pot Pie with Pumpkin Crust I was intrigued to give it a try.

I opted to go with shredded chicken in place of turkey since that is what I had on hand.  I thought it was delicious. I will admit this is my first time using the herb Tarragon. It has an unique, distinct taste. Not sure I loved this herb.

Turkey Pot Pie {with pumpkin crust}

Recipe from: Clean Eating Magazine

  • 1 1/2 whole wheat flour, plus add for work surface and dusting (I used whole wheat pastry flour)
  • 2 tsp dried sage
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 Tbps real butter
  • 1 1/2 cups fresh or jarred pumpkin puree (not pumpkin pie filling)
  • 1 tsp {organic} extra virgin olive oil
  • 1 white onion, chopped (I used sweet onion)
  • 3 carrots, peeled and sliced into 1/2 inch round
  • 2 stalks celery, sliced into 1/2 inch crescents
  • 1 1/2 cups cut and stemmed green beans (1 inch long pieces-I used frozen)
  • 1 cup fresh or frozen corn kernels (thawed, if frozen)
  • 2 Tbps whole wheat flour (I used whole wheat pastry flour)
  • 1 cup 1% milk (Or unsweetened plain non dairy milk)
  • 1 tsp dried tarragon
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1 1/2 lb cooked boneless {organic} turkey breast, chopped
  • olive oil cooking spray (or just use EVOO)
1) Prepare crust: in a large bowl, add 1 1/2 cups flour, sage, baking powder and salt; Stir with a fork to combine. Stir in butter, mashing until mixture is crumbly. Add pumpkin puree and stir until flour is blended and mixture is clumpy. In bowl, use your hands to knead dough 5 to 8 times, just until dough comes together and is soft and slightly sticky, about 1 minute. (Note: Do not overwork dough, If dough sticks to bowl, add a bit more flour.) Place a layer of plastic wrap directly over top of dough and refrigerate until needed, 30 minutes or up to 1 day.
2)  Prepare filling: In a large saucepan or Dutch oven, heat oil on medium-high.  Add onions and saute, stirring occasionally, until softened, about 5 minutes. Add carrots, celery, beans and corn; cook, stirring frequently, for 10 minutes or until slightly tender. Sprinkle 2 Tbps flour over top of vegetables, stirring to coat. Stir in milk, bring to a simmer and reduce heat to medium-low. Cook until milk thickens into a sauce and coats vegetables, 5 to 8 minutes. Stir in tarragon, salt, pepper, and turkey and remove from heat.
3) Preheat oven to 375 degrees. Coat a 9 x 13 inch baking dish with cooking spray. Spoon filling into dish in an even layer.
4)  Transfer dough to a lightly floured work surface. Using a rolling pin dusted with flour, roll dough out to a 1/4 inch thick, 9 x 13 rectangle. Set rolling pin at bottom edge of dough and gently roll dough onto pin so dough drapes over top. Lift rolling pin over baking dish and gently unroll dough over filling. Using a paring knife or kitchen scissors, trim excess overlapping dough from rim. If desired, crimp edges with the tines of a fork or fingers. Cut 6 slits into crust to create steam vents. Transfer to oven and bake for 25 to 30 minutes, until filling bubbles and crust is lightly browned. Let cool for 5 minutes before serving.

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