Comfort Food — Turkey Pot Pie

Mmm. Pie. With turkey

This is one of those “I don’t know why I didn’t do it long ago” items. When I was growing up, my mother would often deal with leftover turkey by making turkey pot pie (on the other hand, this was not something James’s mother made). On a purely linguistic note, the phrase “turkey pot pie” refers to turkey and vegetables cooked in a casserole covered with a pastry crust, and this is often how my mother made it, with the dish forming the “pot” of the name. The term is often used, however, for any meat pie, including those with both a top and bottom crust.

I opted to make a two-crusted pie (which my mother did), but going completely against maternal precedent, I decided to incorporate some whole wheat flour into the mix. I consulted a variety of sources and realized that with white whole wheat, I could get a lot of whole wheat into it. I decided not to chance a 100% whole wheat crust, but I could do nearly 50%.

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