Turkey Pot Pie

Ingredients

What you need:

• Cubed turkey

• Carrots

• Onions

• Green peppers

  *You can also use frozen mixed vegetables.

• Pie crust

Velouté Sauce:

• Butter (1 tablespoon)

• Flour (1 tablespoon)

• Warm broth (1 cup)

• Salt, pepper

Instructions:

1. Make the velouté sauce;

   • Melt 1 tablespoon of butter

   • Whisk in 1 tablespoon of flour

   • When a blond roux is formed, slowly whisk in 1 cup of broth.

     *Make sure the broth is warm to prevent lumps.

   • Whisk until there is a Nâppé consistency (the sauce can coat a spoon).

2. Heat the pan with olive oil.

3. Add the carrots to the pan and cook for 10 minutes.

4. Add onions and peppers. Cook for 5 minutes.

5. Add the chopped turkey.

6. Pour velouté in the pan. Mix until distributed evenly. Add salt and pepper to taste. Cook for another 10 minutes.

7. Set aside to cool.

8. Roll out the pie crust. Use a cookie cutter or bowl to cut out circles of crust.

9. Place the bottom crust at the bottom of the pot pie pan.

10. Make sure the filling is not hot. It can be warm. Add the filling to the pot pie pans.

11. Cover with the top crust. Add a slit in the middle.

12. Bake or air fry for 15-20 minutes.

    For more visuals, view the video reel here.

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Wine Pairing: Les Allies

• Sancerre, Loire Valley, France

• 100% Sauvignon Blanc

Chardonnay is also a lovely pairing.