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Turkey Pot Pie Packets

ChrisB , , , ,

What does home cooking mean to you? Traditional? Family recipe? Heart-warming? Soul-filling? Come the middle of October its’ turkey pot pie for me. Anyone who enjoys cooking does have a tendency to break tradition and go rogue to a certain degree. Having said that, at the core of most home-cooked meals there is a centre of timeless comfort food.

Home cooking is simply a dish that is prepared at home, by a person. There are many sentiments that conjure up images of mom or grandma at the stove, is it something frying, something baking, or maybe just a pot boiling away at just the right temperature for you?

Where recipes can be handed down from one generation to the next, inevitably there will need to be some form of adaptation. As time marches forward some ingredients fall out of fashion, others become unavailable due to supply issues and even when neither of those two issues arise there is always the possibility that the store may be out of stock on the day you decide to go shopping.

Recipe:

Ingredients:

2 ½ cups cooked chopped turkey

1 cup chopped carrots

½ lb. sliced mushrooms

1 lg. onion, diced

2 cups 2% milk

3 heaping Tbsp. flour

Salt

Pepper

4 Leaves of Sage

1 tsp. dried Rosemary

1 package phyllo dough

½ lb. butter

Directions:

  • In a large pot melt 2 Tbsp. of butter and cook the carrots, onions, mushrooms, peas, sage and rosemary until softened and cooked through.
  • Add the turkey and the flour. Cook until warmed and glue like in consistency.
  • Incorporate the milk, and stir until desired consistency is reached- a thick gravy is ideal for myself.
  • Taste for seasoning, add salt and pepper as desired.
  • Melt remaining butter in a separate pot or container.
  • Prepare the phyllo dough by first laying a sheet flat, brushing it with the melted butter. Repeat these steps, stacking each sheet, until you have three sheets of phyllo.
  • Spoon filling into the centre of your phyllo dough, fold the pastry over the filling and create a package of sorts.
  • Place turkey packets into refrigerator for thirty minutes, or until firm.
  • Bake at 350 degrees F for 30-40 minutes, or until the crust begins to brown.
  • Serve hot, or cool and refrigerate/freeze for later use.

These turkey pot pie packets strike a near perfect balance between the flavours of comfort food and the convenience required in todays’ day and age. A number of us desire the taste of a great home cooked meal but are often too busy to cook. This recipe is excellent for batch preparation. With a variety of home cooked meals waiting in the freezer even the busiest of families will be prepared for the colder months ahead.