Turkey Pot Pie

Turkey Pot Pie


1/4 Cup Flourish Flour

1 pie crust

1/2 stick butter

1/2 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

2 cups leftover turkey

2 to 3 cups of chicken broths

plash of white wine

3/4 cup heavy cream

frozen peas

chopped thyme

Salt & pepper to taste

Assembly & Cooking Instructions: 

  1. Preheat oven to 400 degrees.
  2. Melt butter in a skillet or dutch oven.
  3. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
  4. Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
  5. Pour mixture into a casserole dish or deep pie pan.
  6. Roll out crust so that it’s about 1 inch larger than the pan you’re using.
  7. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish.
  8. Cut vents in the top of the crust.
  9. Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
  10. Allow to cool for a little bit before serving.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.