Pie Crust for Turkey or Chicken Pie by jej

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Crust for Turkey or Chicken Pie

Submitted by: jej
Last Updated: 4/5/2006

This is the crust that I love for a chicken or turkey pie. It is an especially rich and flaky pastry, and can be used for any meat filling. I have to say, though, it starts with a PIE CRUST MIX!! I suspect a "from scratch" would work, but when I was taking this places, just using the mix was a treat for me -- speeding things up and making it easier. The hardest part was having one on hand, as I NEVER used them otherwise!!! :))))

I found this wonderful recipe in a cookbook called "Encyclopedia of Nutrition & Cooking" (1974) by the staff of the Culinary Arts Institute. Their turkey filling recipe called for almonds and coconut, which my daughter could not eat, plus curry and a few other things that my DH WOULD not eat, so I used a chicken filling from another recipe (which, sorry to say, I mislaid). However, it's the crust that really made the day. I came home from the church the first time I'd made and taken this, and put this note in the top margin: "Wonderful Pastry for Meat Pie." And in the lower margin I wrote: "Good method of making pastry for meat pie. Used for church potluck (Annie was small--); people RAVED, demanded recipe."

Turkey or Chicken Pie

The original recipe calls for greasing a shallow 3-quart baking dish." I used a large glass one (Pyrex) similar in size and shape to my 9x12" cake pans.

Pastry for a 2-crust 9-inch pie (prepared from a pie crust mix)
1/4 c. firm butter or margarine
3 T. flour

1. Prepare pastry following package directions. Chill.

2. Cut the 1/4 c. firm butter into the 3 T. flour until blended, using a pastry blender or two knives. Set aside.

3. Roll out pastry between sheets of plastic wrap into a 14 x 11-inch rectangle. Sprinkle butter flour mixture evenly over half of dough, leaving a 2-inch border. Fold remaining half of dough over butter-flour mixture and roll to about 1/4-inch thickness. Fold in thirds and roll out. Repeat rolling and folding three times. Wrap and refrigerate about 30 minutes for easy handling.
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4....... Make your filling... Turkey, chicken, or another meat. My original recipe called for a package of frozen veggies and some potatoes, and I believe a cream soup. I have since put this one together, using my notes and what I recalled of the original, but if you have a fave, please use it.

2 T. butter or margarine
1 c. chopped onion
4 c. cubed cooked turkey or chicken (etc.)
1 c. green peas (cooked / frozen)
1 c. carrots (coins or short sticks/cooked)
1 c. potato (1/2-inch dice/cooked)
1/2 c. toasted almonds, halved (OPTIONAL)
1 can cream of chicken soup
1 soup can water (from cooking potatoes)
1/2 c. milk

4a. Heat 2 T. butter in large saucepan. Add onion, cook about 3 minutes, stirring occasionally. Mix in turkey, veggies, and nuts.

4b. Place turkey mixture in baking dish (3 qt. or larger).

4c. Heat soup & water in saucepan, stir. Blend the slightly cooled soup with milk. Pour over turkey mixture in baking dish.
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5. Roll out pastry a little larger than baking dish. Cut several slits in pastry, and loosely fit over top of filling. (Small chicken cookie cutters may be used (or leaves, etc.) to make cut-outs in the crust. Then place the cut-outs on the crust decoratively.)

6. Turn the pastry "overhang" under, keeping it a bit over the edge of dish. Flute the edge. The fluting will "take up" some of the pastry, which is why you want it slightly "over the edge of the dish."

7. Brush the pastry with extra egg, which has been beaten.

8. Bake at 425? about 25 minutes, or until the top is golden.

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