2 chilled butter pie crusts (a recipe that is for a top and bottom)
2 Tbsp water
In a large saucepan melt butter over low heat. With a whisk, blend in salt, pepper, savoury, poultry seasoning and thyme. Slowly add in flour, a few sprinkles at a time, and whisk until smooth and bubbling. Add turkey drippings or gravy and cream. Bring to a simmer, stirring constantly for a minute or until the sauce thickens then remove from heat. Stir in turkey, onion, peas and carrots. Set the pot pie pocket filling aside.
Preheat your oven to 425 F. Cut your chilled pie dough in half. On a well floured counter roll each into an oval type shape at 1/4-1/8 of an inch. Cut the pie dough using a 5-inch bowl, and cut eight rounds in each dough. Flour the edges of the bowl to cut them clean, and to prevent sticking.
Once your rounds are cut, remove the excess dough and place about 1/3 cup filling in the centre of eight dough rounds. To seal the pockets, place another dough round on top, and gently press down the edges with your fingers, then use a floured fork to seal the edge. Use a sharp knife to make three 1-inch slits on the top centre of each pocket.
At this point the pies can be frozen to be baked later, as well. If baking immediately, whisk together an egg and water, and brush the tops and edges of the pockets with the egg wash. Bake for 30 minutes to until golden brown. Let cool and eat with your hands.
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