Putting it all together
Once the turkey has cooled, its time to remove a cup or two of meat and a couple of cups of the wonderful juices that are at the bottom of the roasting pan. The juices will be used to create a delicious sauce for the potpie.
The dough takes only moments to mix up. Then I wrap it in plastic wrap and let it rest in the fridge while I tidy up a bit.
After that’s done, I head over to the cabinet for the canned veggies, I like diced potatoes, sliced carrots, and sweet peas.
Then I get the dough, divide it in half and roll it out. Next, I fit one half into the pie pan.
Layering the filling makes construction fast and easy. First I add the chopped turkey, next the carrots, then peas, then potatoes, then sauce. Then I put the pie top in place and add vents. Finally, I bake it at 350 degrees for 30-40 minutes. I allow it to cool a bit, then serve.
By this time you’re thinking that was a lot of work for a couple of cups of meat; but that’s not just any meat, it is really really good turkey. Plus a whole turkey can be used to make quite a few potpies. And with the difficult work of brining and baking the turkey behind you, you’ll have no excuse for not whipping up a great tasting homemade turkey potpie anytime, day or night.
