This pot pie I make using leftover turkey breast but you can use chicken breast. I like making use of Christmas turkey but recently discovered a grocery store selling turkey breast cutlets – similar to chicken breast cutlets.
What’s great is that this is an all-in-one-pot dish so you end up with less work after dinner is cooked.
For the pie filling –
2 tbsp Garlic, chopped
1 large Leek, rinsed and sliced
1 tsp of Butter
2 portions of Turkey breast, cubed
Salt & Pepper to taste
Curry powder if desired
½ cup of flour
1 cube of Chicken stock (or a spoonful of Jaba stock powder)
2 sprigs of fresh Thyme
2 dried Bay Leaves
3 cups of frozen vegetables
1 cup of Whipquick (plant-based cream)
For the topping –
2 cups of self-raising flour
1 cup of milk
½ tsp of salt
Sesame seeds to garnish
A bushel of chopped Parsley to garnish
Melt the butter on low heat. Add in the garlic and leeks and sautée for a minute. Season the cubed turkey and dredge it in the flour. Sautee in the pan along with the leeks and garlic. Sprinkle
in the stock and add the herbs and frozen vegetables.
1 tsp Smoked Paprika seasoning
Add the cream and cook until the vegetables are thawed. Add in a little water. Mix the topping ingredients and pour over the filling, garnishing with the sesame seed. Cover with a lid. Cook for 20 minutes on low heat, until the dough is cooked through.
Enjoy with your favourite people! 🙂