Hunter is now singing "Turkey Pot Pie" to the tune of Paul McCartney and Wings' "Live or Let Die."
Crock Pot Turkey Pot Pie
2 cups turkey broth OR 2 cans chicken or vegetable broth
1 cup water
1 bag Frozen mirepoix mix (12 ounces) OR 1 cup each diced carrots, onions and celery
1 bay leaf
1 can potatoes (sliced or whole, your choice)
1 can corn
1 can green beans
1 cup milk
1 cup flour
2 teaspoons poultry seasoning
1 teaspoon white pepper OR 1/2 teaspoon finely ground black pepper
1 teaspoon black pepper
1 teaspoon salt
1 double crust pie crust (homemade or from a store, it matters not to me)
Set Crock Pot to low. Combine in Crock Pot the broth, water, mirepoix, bay leaf, and turkey. Add pepper(s), salt and poultry seasoning. Stir well.
Add potatoes, corn and green beans AND THE LIQUID IN THE CANS.
Make a slurry with the milk and flour and add it to the Crock Pot. Stir all well.
Cook on low 7-9 hours (overnight works well). Remove bay leaf. Allow to cool completely.
Heat oven to 350 degrees. Spray or wipe down your choice of three pie plates or one 3 quart or larger casserole dish. Line dish(es) with pie dough and blind bake for 25 minutes. Remove from oven. Add in pot pie filling, cover with remaining crust and bake for 35-45 minutes. Remove from oven and allow to sit for at least 10 minutes before serving.
You could just eat the filling as a very thick and hearty soup. No one's going to judge.
Or pour the filling into a casserole and top with either canned biscuits or biscuit batter and bake the same way.
This is one in a series of recipes created from a single 12 pound turkey. Read more here.