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Turkey Pot Pie with Cottage Cheese Potato Crust

servings: 8
Turkey Pot Pie with Cottage Cheese Potato Crust

prep time

35

total time

75

ingredients

18

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Turkey Pot Pie with Cottage Cheese Potato Crust

servings: 8
INGREDIENTS:
ingredients

BOTTOM CRUST

  • 1 3/4 cups flour 
  • 3/4 Tbsp. salt 
  • 1 Tbsp. sugar 
  • 1/2 cup butter, room temperature 
  • 1/3 cup Hood® 1% Lowfat Milk
  • 1 egg yolk 
COTTAGE CHEESE POTATO CRUST
FILLING

 

 

  • 1/2 cup celery, sliced, cooked 
  • 1/2 cup onion, chopped, cooked 
  • 1/2 cup carrot, peeled, sliced, cooked 
  • 8 oz. turkey, cooked, cubed 
  • 1/2 cup peas, cooked 
  • 1 Tbsp. parsley, chopped
  • 1/2 cup Hood® Sour Cream
  • 1 cup prepared poultry gravy

 

DIRECTIONS:
directions

Pot Pie Dough (for bottom crust): Place the flour, salt, and sugar together into a mixing bowl. Add butter and rub the mixture between your hands until it forms small pellets. Add the milk and egg and knead until it forms a solid dough ball. If sticky, dust with flour as needed. Then place dough in a bowl and allow it to rest for 15 to 20 minutes before using.

Cottage Cheese Potato Crust: Place the potatoes in a medium pan and cover with water. Bring to a boil. Cook potatoes until soft enough to mash. Drain potatoes and place in a bowl. While still hot, mash potatoes until smooth. Add butter, milk, and cottage cheese. Season with salt and pepper. Reserve for topping the finished pot pie.

Pot Pie Filling: Blanch the celery, onion, and carrots until cooked crisp to the bite (al denté). Cool and place vegetables, turkey meat, and peas into the same bowl. In a medium bowl, mix sour cream and gravy with a whisk and allow to come to room temperature. Mix the gravy and sour cream mixture with the turkey mixture. Season with salt and pepper to taste.

Preheat oven to 400°F. To assemble the pot pies, roll out the dough and place into small casserole dishes lightly coated with nonstick cooking spray. Dispense a 1/2 cup serving or more into the casserole. Top this around the edges or over the entire filling with the cottage cheese potato mixture using a pastry bag and star tip. Place a 4 ounce pie in the oven for 15 to 20 minutes or until internal temperature reaches 160°F.

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