“Potting” is an old method of preserving food by putting it in small pots or jars and covering it with a layer of fat. When the fat cools, it hardens, forming a tight seal and thus protecting the food from airborne bacteria. With the advent of refrigeration, we no longer need the layer of fat, but the name persists. A true pot pie has both a bottom and top crust, preferably flaky and golden brown, which seal in all the goodness until the lucky recipient jabs through the crust to get at the filling.
Making your own pot pies ensures that you get this ultimate comfort food with only the best ingredients. Here are a few slightly different recipes in which I’ve substituted turkey for chicken, in delicious pot pies that give you even more reasons to be thankful.
Moroccan pot pie
Cumin, cinnamon and paprika create an aromatic spiciness that is perfectly balanced by green olives and sweet golden raisins. Recipe adapted from Bon Appetit magazine; makes 6 to 8 servings.
Approx. 1 1/2 pounds boneless skinless cooked turkey, cut into 1-inch cubes
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Salt and pepper
1 lemon, cut in half, seeded
3 tablespoons butter
1 large onion, cut into half-inch cubes
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 refrigerated pie crust
Preheat oven to 425 F. Mix turkey cubes with paprika, cumin and cinnamon in a large bowl. Sprinkle generously with salt and pepper. Using a small spoon, scoop out enough pulp and juice from the lemon to measure 2 tablespoons. Add to turkey mixture; stir to blend. Melt butter in a large skillet over medium-high heat. Add onion, olives and raisins. Sauté until onion is almost tender, about 4 minutes. Add turkey mixture; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to a boil, stirring occasionally. Transfer filling to a 9-inch diameter deep-dish, oven proof glass pie dish. Place pie crust over dish; seal dough edges to the rim of pie dish. Using a small paring knife, cut several slits in pie crust. Bake (on a cookie sheet to avoid drips) until crust is golden brown and juices are bubbling thickly, about 20 minutes. Serve hot.
Enlightened pot pie
A fraction of the salt, carbs and fat, and extra helpings of veggies, make this a good-for-you version of the traditional pot pie. Recipe adapted from Self magazine; makes 6 servings.
2 cups low-sodium nonfat chicken broth
1 cup chopped onion
1/2 pound new potatoes, unpeeled and diced
1/2 teaspoon dried thyme
1/4 cup cornstarch
1 cup skim milk
1 small zucchini, diced
1 yellow squash, diced
1 green bell pepper, diced
1 red bell pepper, cored, seeded and diced
1 cup sliced mushrooms
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cups diced cooked turkey breast
Topping:
2 1/4 cups reduced-fat Bisquick mix
3/4 cup skim milk
Preheat oven to 450 F. Bring 1 cup of the broth to a boil in a large pot. Add onion; cook 3 minutes or until soft. Add remaining 1 cup broth, potatoes and thyme. Bring to a boil; cook 8 minutes or until potatoes are tender. Combine cornstarch and skim milk in a separate bowl; stir until smooth. To cornstarch mixture add zucchini, yellow squash, green and red bell peppers, mushrooms, salt, pepper, mustard and Worcestershire sauce. Bring to a boil; cook 5 minutes. Stir in turkey; remove from heat. Pour mixture into a 9-inch ovenproof deep dish pie plate. Combine Bisquick and skim milk in a bowl. Using hands, lay topping over filling; tap down. Bake 15 minutes or until top is golden; serve hot.
Hand-held pot pies
These can be a meal or a snack, and are shaped into hearts; no “pot” required. Recipe adapted from “Valentine Treats” by Sara Perry; makes 6 individual pies.
Filling:
1/2 cup shredded hash brown potatoes (frozen or leftover)
1/2 cup finely chopped cooked boneless, skinless turkey
1/4 cup grated carrot
1/4 cup frozen green peas
1/4 cup shredded Cheddar cheese
1/4 teaspoon each: onion powder and celery salt
1/4 teaspoon garlic powder
1/4 teaspoon each: salt and ground black pepper
In a bowl, combine potatoes, turkey, carrot, peas and cheese. Sprinkle onion powder, celery salt, garlic powder, salt and pepper over mixture and toss; set aside.
Preheat oven to 375 F. Set aside a 5-inch heart cookie cutter or muffin cutter and two greased or parchment-lined baking sheets.
Pastry:
2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup vegetable shortening, cut into pieces
1/2 cup ice water
1/2 cup (1 stick) melted butter for brushing
In a bowl, whisk together the flour and salt. Add shortening and use a pastry blender, two knives or your fingertips to combine mixture until it resembles coarse crumbs. Slowly add ice water; stir until dough holds together. Do not over-mix. With lightly floured hands, gather dough into a ball. On a lightly floured surface, divide dough in half and flatten each half into a disk. Leave one disk out; refrigerate the other, wrapped with waxed paper or plastic wrap.
On a lightly floured surface, use a floured rolling pin to roll out dough 1/8 inch thick. Use a cookie cutter to cut out hearts, collecting trimmings to roll again. Use a spatula to transfer hearts to baking sheet, leaving 1/2 inch between them. Repeat with remaining dough disk until you have 12 heart cutouts. Spoon about 3 tablespoons filling on top of 6 of the hearts. Place remaining hearts over filled ones. Use a fork to crimp edges and poke a set of holes on top. Brush tops with melted butter and bake until golden, 35 to 40 minutes. Transfer to a wire rack to cool until crust is just warm to the touch. Serve warm or at room temperature.