I was so excited to make Turkey Vegetable Pot Pie with Whole Wheat Crust. I had just cooked a turkey and knew I could use it to make a few different meals for lunches and the freezer! I found this recipe from a cookbook called Waves of Grain, which was first published in 1997. This excellent cookbook introduces readers to all types of grains and the history behind them. I adapted the original recipe slightly to suit my family’s tastes and food allergies, but pretty much the recipe stayed the same.
The crust is made with whole wheat flour, yogurt and butter – fairly healthy for pie crust, don’t you think? It was evident to me after handling the dough that it didn’t feel as flaky as my mother’s pie dough but her ingredients are completely different and not what I would call healthy. After cooking the pie, we did find the dough to be quite heavy, but still good. However, if you have a favorite pastry recipe, by all means use yours! The filling is excellent and of course you can switch out any of the listed veggies for your favorites. I hope you decide to add it to a weekly meal plan!
Turkey Vegetable Pot Pie With Whole Wheat Crust
- 1 ½ cups whole wheat pastry flour
- ½ tsp salt
- 5 tbsp cold butter
- ½ cup plain yogurt
- 4 tbsp ice water
Place the flour and salt in a food processor and mix. Add the butter and pulse, then add the yogurt until crumbly. Add ice water and pulse until the mixture begins to stick together. Roll into a ball, cover in a wrap and put in fridge until ready to use.
- 1 tbsp olive oil
- 1 ½ cups diced onion
- 1 cup diced celery
- ¼ unbleached all-purpose flour
- 2 ½ cups homemade hot turkey stock (or chicken stock of choice)
- 2 ½ cups diced potatoes (I combined sweet potato and white)
- 2 cups diced carrots or parsnip or combination of the two
- ¼ tsp poultry seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups diced cooked turkey
- 1 cup frozen organic corn or green peas
Heat the oil and sauté the onions and celery in a large saucepan. Once the onions are soft ad the flour and stir. And the stock, potatoes, carrots and seasonings and cook until vegetables are done 10-15 minutes. And the diced turkey and corn or peas and cook for a few more minutes.
In the meantime roll out the dough either for a deep dish pie plate or 11×8 rectangular dish. When vegetables are cooked pour them into the chosen pan, top with crust and bake at 375 degrees for about 40 minutes or until crust is brown and filling is bubbly.