A pot pie is an example of a meat pie, as is a steak and kidney pie and a shepherd’s pie, which is minced or ground beef or lamb with a top “crust” of mashed potatoes. Individual meat pies, which are sealed on all sides, include, among others, empanadas, pasties, Scotch pies and turnovers. Meat pies go back to ancient times; they were a way to pull scraps together for a frugal dinner, while cooks in wealthier households prepared elaborate pastry filled with costly cuts.
Omit the top crust for a lighter meal.
By Christine Lamb
The family favorite is a delicious way to use leftover turkey from the holiday.
Quickest Ever Turkey Pot Pie
Copyrighted 2014, Christine’s Pantry. All rights reserved.
1 refrigerator pie crust
6 tablespoon butter
1 small onion, diced
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1 bay leaf
1 tablespoon minced garlic
1 (10 oz.) can cream of mushroom soup
1 cup chicken broth
1 (10 oz.) package frozen vegetables, thawed
3 cups cubed cooked turkey
Preheat oven to 450 degrees. Prepare pie crust according to package for one crust baked shell.
Meanwhile, over medium heat, melt butter. Once butter is melted, add onions, seasoned salt and black pepper, stirring. Cook about 2 minutes. Add mince garlic, stirring and cook for 1 minute. Remove bay leaf and discard. Add cream of mushroom soup, chicken broth, veggies and turkey, stir well. Cook until mixture is hot and bubbly, about 10 minutes. Spoon mixture into pie shell. Enjoy!