On Such a Winter's Day

Ground Turkey Pot Pie in Cast Iron Skillet

Someone made dual snow people on the pier.  I sat for a minute resisting the urge to kick them but since there was a child snow person, I felt guilty.  I examined them, took a few pictures and left.  I wondered if kicking down snowmen was a normal reaction to such a lovely surprise.

For Christmas, I made dough for two pie crusts and froze one for later.  Today was later.  This buttery flaky crust was even better atop ground turkey gravy and vegetables.  

Carrots

Potatoes (chopped and parboiled)

Celery

Onions

peas

Ground Turkey

Stock with turkey drippings

flour

Salt and Pepper

Worcestershire sauce

Mustard

Cooking oil

Preheat oven to 400.  In a cast iron pan, cook the ground turkey with a splash of Worcestershire sauce, salt pepper in fat of choice.  Add small chopped onions, carrots, celery, and potato.  Cook until tender and fond develops on bottom of pan. Add two tablespoons of flour and cook until the raw taste is gone.  Add stock to thicken and a small dollop of mustard, stirring all together and scraping bottom of pan.  Test for seasoning before covering with the pie crust.  Cover with egg wash, make a couple of slits in crust and bake on 400 for 35 - 40 minutes.   

The homemade pie crust made this deliciously buttery and comforting.  This will appeal to those who prefer not to add cream or half and half.  Instead, use the flour to thicken and stock to flavor.  I still craved the bottom crust, which you could add, but this way makes it a very doable recipe for a weeknight meal. 

Morning breakfast tacos

This, the first real snow of the year

Backyard view