Make your Crust recipe or use a ready made Crust. If making your own put the dough in the refrigerator to chill for an hour before rolling. See my recipe under moms pumpkin pie, OR look under Pie Crust under. Then follow instructions here for the Turkey Breast, Except that you will add the Veggies on the bottom. See the recipe:
You may also be interested in My Turkey and Dumplings recipe here.
Turkey and Dumplings IP
Use my pie crust recipe here.. Pie Crust
1-3 Lb Butterball Turkey Roast, White and Dark Meat (or equivalent) You can use a Breast Roast as well.
2 c Chicken Broth ( or water and 1 Tbsp Low sodium Better than Bullion works great. Taste it and see if it needs a little more.)
1 Tbsp Mrs Dash Onion and Herb seasoning.
2 tsp Johnnies Seasoning Salt or equivilent.
1/2 tsp Italian seasoning.
1/2 tsp Rubbed Sage.
1/4 tsp Thyme.
1/4 tsp Rosemary
Run just enough Hot water over the Gravy packet (refreeze and save this for another day) remove it from the Breast, but leave the Net on. Spritz the outside with the EVOO. Sprinkle with Seasonings. Rub the Spices onto the Turkey Breast. Add the Chicken Broth to the Pot and put the Trivet in.
Add some of the next 4 ingredients to the Pot under the Trivet to flavor the Broth.
1 1/2 c Chopped Carrot ( Use 1 c in the pot and Save 1/2 c out).
1 c Celery (use 1/2 c in the pot and Save 1/2 c out).
1 1/2 c Onion (use 1 1/4 c in the pot and Save 1/4 c out).
1 c Green Beans (use 1/2 c in the pot and save out 1/2 c).
1 cloves Garlic minced.
1 c Frozen Peas (save out to add in last with the Turkey)
1/2 c Heavy Whipping Cream.
1/3 c Flour for thickening ( save both aside.)*
*Note for above: Your using Heavy whipping cream for a reason, the slurry will be thick. It won’t be lumpy if you stir it in quickly with a heavy whisk, slotted spoon, chopsticks, or Swedish dough whisk.
If you like your Veggies really soft then no need to save some out, just save the frozen Peas out.
Add the main portions of the Veggies from above into the Pot, Add the Breast/Roast directly on top of the Veggies in the Pot.
Put the Lid on and set to Sealing. Set the time for 36 min, and allow 30min NPR even if the Pin drops, it’s still cooking.
While the Turkey and Veggies are cooking, and you have decided that you want some Veggies a little bit more firm, then use your other IP or Microwave to par cook the other Veggies,..the Onion, Carrot Celery and Green Beans that you held out. (Except the Peas because they will overcook….)
Pour 1 c Water in the Pot and set the Pot to “0” min. When done QR. Save these Veggies to add to the Pot Pie before baking.
When the Turkey Roast or Breast is Done, remove it from the IP, scrape seasoning off and put that into the broth, cut the net off, and cut Turkey up into bite sized cubes . It is ok if there is a little bit of pink in the middle. It will cook in the Pot Pie when it goes into the Oven.
Set cubes Aside.
Turn the Pot off and then back on to Saute HI. Taste the Broth and at this point, add more seasoning…Rosemary, Thyme, or Sage, if you like more in. Remember that the dry seasonings intensify as the Gravy cooks in the Oven, so use sparingly.
Mix a slurry of the Flour and about 1/2 c Milk. This isn’t your normal Slurry. It will be thick, so you will use a heavy whisk or equivalent, like chopsticks or even a Swedish dough whisk to stir it in. Scoop it into the Broth while stirring quickly, stir til thickened, quickly add the Turkey cubes, par cooked Veggies, and the Peas. Turn the Pot off.
Pour Hot Filling into a prepared Casserole Dish.
Preheat Oven to 400°
Roll out your Crust and then work fast to top the dish with the crust, cut the excess off the dish. The hot mixture will start to melt the fat in the crust, and it can become unmanageable so be happy with just getting it on there. Poke a few vent holes in the top for steam to escape while it cooks.
Bake the Pot Pie for about 30 minutes until filling is bubbly and crust is golden and done.
Let cool for 5-10 min before serving.
