I mean, it's a good problem to have. The "I want to make and eat them all the time" kind of problem. Hubby certainly doesn't seem to think it's a problem.
I do worry sometimes that you guys will get sick of my "Mrs. Webb's One Million and One Ways to Make Pot Pies." Maybe someday I'll have a pot pie cookbook.
(Realistically there have only been two recipes before this. I like to exaggerate just a little, sometimes.)
In any case...I decided this time that a calzone sort of treatment for these would be a good and tasty idea. And oh, my, was I right.
Let's get down to it:
Prep Time: 30-45 mins
Cook time: 1 hr 35 mins (if "turkey" not pre-cooked)
Serves:
Ingredients:
For the crust:
2 cups flour
1/4 cup milk
1/2 cup canola oil
1 tsp salt
For the filling:
1 Quorn Turk'y Roast
1 small package frozen casserole veggies*, about 3-4 cups, thawed and chopped
2/3 cup frozen peas
1 small yellow onion, chopped
2 cups bouillon (see Step 4)
3 heaping tablespoons flour
1/2 stick butter (or 1/4 cup)
(*Potatoes, carrots, celery & onions)
Directions:
1. Make the crust, following the directions from any of my pie recipes, halving it as usual.
To make smaller pockets, cut each pie crust in half an additional time.
If you'd like two large pockets, just trim the edges to make it a large oval.
We did both!
2. Melt the butter in a large skillet.
Add in the chopped onion, and the onions from the casserole veggies package (if you're using frozen veggies like me.) and cook until tender.
3. Add in your tablespoons of flour and mix until it is fully combined and thick.
4. Mix your bouillon with a 3:2 ratio bouillon : water. Since mine calls for 1 cube per 1 cup of water, I used 3 cubes for 2 cups of water.
Add in half of the bouillon to your onion mixture.
Stir until fully combined.
This is about the part that the entire kitchen starts to smell like pot pie and your mouth starts to water.
Add in the rest of the bouillon and mix until it starts to get thick. (This one did not work as well as usual for me, so just pretend this photo shows a thicker "broth."
5. Add in your casserole vegetables and cubed "turkey."
Cook for another few minutes until the "broth" is very thick--the thicker the better since this will not be held in a dish to keep all the liquid in like a normal pot pie.
6. Line a baking sheet with tinfoil and grab one of your halved pie crusts.
Plop some pot pie mix in there, making sure to keep the filling on a flat layer so that the pie crust will fold over it nicely.
Fold over the top half of the pie crust.
Pinch the ends together with a fork.
Use the fork to cut away any excess pie crust and pretty up the edges. Set the extra crust aside. (We will use it later!)
Repeat!
Here's what the big one looks like, following the same steps (although I cut the edges first):
7. Now, you can just pop that the oven if you like and leave tons of left-over filling, or you can do what I did: more ramekins like last time!
Spoon a bunch of the filling into some ramekins.
Top with the scraps of pie crust.
Heat on the tray with the pockets.
Or, you can just double-up the pie crust recipe and make more pockets than I did.
8. Regardless--Heat in a 375-degree F oven for 40-45 minutes, until the pie crust is crisp and just starting to get golden.
This is why you put down tinfoil. Oh, my.
All that gooey stuff breaks right off, though.
Take a look at that beautiful inside, too.
Here's the second one:
They remind me of those little McDonald's fruit pies.
(These are better, though.)
Don't forget the ramekins. They make great left-overs for lunches!
However you decide to make it, you're still having pot pie and life is good. Enjoy!
Kitchen Credits:
-The pie crust is, per usual, a family recipe.
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