Turkey Pot Pie
Ingredients
Filling:
- 1 lb cooked turkey breast
- 2 carrots
- 2 celery stalks
- 1 red onion
- 2 tbsp Kodiak Cakes Buttermilk Mix
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup chicken broth
- 1/4 cup almond milk
- 1/2 cup frozen peas
Crust
- 1 1/2 cup Kodiak Cakes Buttermilk Mix
- 1 tbsp butter
- 2 tbsp olive oil
- 3 tbsp ice water
Instructions
Filling
- Heat 2 tbsp butter on medium-high heat.
- Chop 2 carrots.
- Thinly slice 2 celery stalks.
- Dice 1 red onion.
- Saute vegetables for 10 minutes.
- Turn down heat.
- Add 2 tbsp Kodiak Cakes Buttermilk Mix, 1/4 tsp salt and 1/4 tsp pepper.
- Slowly stir in 3/4 cup chicken broth.
- Slowly stir in 1/4 cup milk.
- Bring to a boil.
- Turn heat down and simmer for 5 minutes.
- Add 1/2 cup peas and 1 lb cooked turkey breast.
Crust
- Add 1 1/2 cups Kodiak Cakes Buttermilk Mix to a large bow.
- Cut 1 tbsp butter into the mix with two knives, until the butter is very small.
- Add 2 tbsp olive oil.
- Slowly add 3 tbsp ice water until the dough comes together and isn't sticky. Might not require all the water.
- Place a sheet of parchment paper on the counter.
- Place the dough on top.
- Place another sheet of parchment paper on the dough.
- Spread flour on rolling pin.
- Roll dough into a rectangle 1/8 inch thick.
- Peel the top piece of parchment paper off.
- Slice into 8 equal pieces.
Turkey Pot Pie
- Preheat oven to 425.
- Place 4 pieces of the dough into pie dishes.
- Press the dough to fit the dish and create a crust edge.
- Pour the filling into the pie dishes.
- Cover with top crust, pinching the edges together.
- Bake for 20 minutes.