Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, March 12, 2017

Turkey and Spinach Potpie

Traditional potpie is extra special (and extra delicious) because the piecrust is made from scratch—and everything is better from scratch. That said, you can still make a very tasty pie with warm, scrumptious filling and no fuss by using store-bought piecrusts. No guilt necessary.

For this recipe, I substituted fresh spinach for the traditional green peas and used lean turkey breast instead of chicken. Bottom line: It’s all good. Hey, it’s potpie.

Serves 4

  • olive oil, for oiling skillet
  • 1 14.1-oz package refrigerated piecrusts
  • 2 tbsp unsalted butter
  • 3/4 cup chopped carrot
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • sea salt
  • freshly ground black pepper
  • 1/4 cup flour
  • 1-1/2 cups low-sodium chicken stock or broth
  • 1/2 cup low-fat milk
  • 3/4 lb shredded cooked turkey breast or thigh meat (about 2-1/2 cups)
  • 3 cups baby spinach (or chopped regular spinach)
  • 1 egg white, lightly whisked
  1. Heat a saucepan over medium heat and melt the butter. Add the carrot, onion, and celery and season with salt and pepper. Cook, stirring frequently, 7 minutes.
  2. Gradually stir the flour into the vegetables. Cook, stirring constantly, 30 seconds.
  3. Add the chicken broth and milk and bring to a light boil. Reduce the heat to low and simmer until beginning to thicken, stirring occasionally, 3-4 minutes.
  4. Add the shredded, cooked turkey and spinach and cook, stirring until the spinach is wilted, 2-3 minutes. Remove from the heat. Check for seasoning, adding more salt, as needed. Let cool 15 minutes.
Carrot, Onion, and Celery

Flour Added

Broth and Milk Added

Thickened Broth Mixture

Turkey and Spinach Added

Cooled Filling
  1. Meanwhile, preheat the oven to 400° F.
  2. Lightly oil a 10-inch cast-iron skillet and place 1 piecrust in the bottom, pressing gently against the sides.
  3. Pour the cooled filling into the prepared skillet. Top with the remaining piecrust, crimping the edges around the border. Brush with egg white, and make 3 to 4 small slits in the top crust (or follow package directions).
  4. Bake the potpie until golden and bubbly, 25-30 minutes.
Bottom Piecrust

Filled Pie
Ready to Bake

Baked Pie
Remove from the oven and let rest 10 minutes before serving.

Turkey and Spinach Potpie

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