Turkey pot pie with tortillas

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The cold weather got me in the mood for some chicken/turkey pot pie, but I didn't really want to do all the work making the crust. Out of nowhere, Laurie suggested that I could try using whole wheat tortillas. What a great idea to try! It turned out really well, though like making quicky pizzas on pita bread, it will never replace a pot pie with a homemade crust.

I also wanted to eat out of the freezer, and try to keep with local produce that is available in the winter. Does it really make sense to use celery in the mirepoix, when I'm making what I consider a cold weather dish? I suppose I could have used some celeriac in its place, if I grew some this year, but I didn't. The only things in this recipe that are not locally grown are the tortillas, the flour and the spices.

I give most of the credit for the incredible flavor to the homemade stock, and the heirloom, home-grown potatoes. Using other quality local ingredients made a difference, but it was the stock an potatoes that really stood out.

Since this dish cooks moist and slow, it is ideal for using up leftover frozen chicken or turkey. You could certainly use fresh meat, as I do in my regular chicken pot pie recipe, but this is one case where you don't lose much by using frozen leftovers.

Servings:
6-10 servings
Preparation Time:
30 minutes prep, 1 hour baking

Ingredients

  • 1 pound leftover turkey meat
  • 4 tablespoons butter
  • 1 medium onion, diced
  • 4 cloves garlic
  • 2 parsnips, diced
  • 4 crimini mushrooms, sliced
  • 2 shelves oyster mushroom, diced
  • 1 cup diced sunchoke/Jerusalem artichoke
  • 2 carrots diced
  • 1 medium potato (I used a purple skinned Caribe)
  • 1/3 cup spelt flour
  • 2 cups homemade chicken stock
  • 1/3 cup peas
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon dry sage powder
  • sea salt and fresh ground black pepper to taste.
Cooking Instructions
  1. Preheat oven to 350 F.
  2. Heat up your frozen turkey/chicken in a little water, then chop it into whatever size pieces you prefer. Discard water and set the meat side
  3. In a good sized saucepan, melt your butter over medium heat. Add the onions, garlic, parsnip, and mushrooms. Cook until the onions start becoming translucent.
  4. Add the spelt flour and stir to coat the veggies, Cook for a couple more minutes, stirring regularly to get rid of the raw flour taste.
  5. Pour the stock into the pot a few tablespoons at a time, stirring as you go.
  6. Add in the potatoes and carrots. Continue cooking till the sauce thickens.
  7. Remove from the heat and add the meat, peas, and herbs. Salt and pepper to taste.
  8. I found that the burrito sized tortillas were the perfect size "crust" to line my 1-quart casseroles, but you could easily overlap them, using a single larger casserole pan. Pour filling over tortilla, topping with another tortilla with edges folded under to fit the top.
  9. Either put a lid on the casserole, or cover with aluminum foil. Cook for 1 hour
  10. Let rest 15 minutes before serving.