Summer Succotash Turkey Pot Pie
Comfort food in the summertime?
With the bounty of summer vegetables…
ABSOLUTELY!
How about a little history?
The word “succotash” evolved from the Narragansett Indian word “msickquatash” a simmering pot of corn cooked over a fire with other ingredients like shelled beans. Native Americans taught colonists how to make this dish.
Today Succotash is primarily a mixture of corn and lima beans. We are going to to add a little protein, toss in other colorful things to create a delightfully delicious summer meal.
Grab your apron!
Summer Succotash Turkey Pot Pie
Ingredients
2 large turkey breast, cut into bite sized pieces
1 tablespoon olive oil
5 tablespoons unsalted butter
3/4 cup yellow onions, peeled and diced
1/2 cup carrots, peeled and diced
1 tablespoon salt
3 tablespoons flour
2 1/4 cups whole milk
3/4 cup heavy cream
1 chicken bouillon cube, dissolved into 1/3 cup of water
2 ears fresh corn, cut off the cob = 1 3/4 cups
1 cup fresh green peas
1 zucchini, washed and cubed
1 tablespoon fresh, thyme
15 small cherry tomatoes, washed
3 green onions, washed and chopped
2 cans croissant sheets
1 egg, cold and beaten
Directions
1. Sauté the turkey over medium heat in 1 tablespoon of olive oil until cooked through. Set aside.
2. In a large pot, melt the butter over medium heat. Keep your eye on it! ?
3. Toss in the carrots, onions, and salt into the butter. Sauté until the onions become translucent and the carrots become tender. This takes about three minutes.
4. Sprinkle the flour into the pot and cook for 2 minutes stirring constantly. Drop heat to medium low.
5. Slowly stir in the chicken bouillon, milk, and the heavy cream. Turn the heat back to medium and bring to a slow boil. Stir the mixture constantly until it thickens.
6. Turn the heat back to low and gently stir in the turkey, corn, green peas, zucchini, and thyme.
13. Bake for 30 to 40 minutes. The crust will become golden brown. Keep an eye on the pastry. If your oven cooks slowly, lay a piece of aluminum foil shiny side up across the top of the pan. Avoid pressing it around pan. Steam is not a good thing.
14. Serve Hot! ENJOY!
Summer Vegetable Turkey Pot Pie
Comfort food in the summertime? With the bounty of summer vegetables… ABSOLUTELY!
Succotash is primarily a mixture of corn and lima beans. We are going to to add a little protein, toss in other colorful things to create a delightfully delicious summer meal.
Ingredients
2 large turkey breast, cut into bite sized pieces
1 tablespoon olive oil
5 tablespoons unsalted butter
3/4 cup yellow onions, peeled and diced
1/2 cup carrots, peeled and diced
1 tablespoon salt
3 tablespoons flour
2 1/4 cups whole milk
3/4 cup heavy cream
1 chicken bouillon cube, dissolved into 1/3 cup of water
2 ears fresh corn, cut off the cob = 1 3/4 cups
1 cup fresh green peas
1 zucchini, washed and cubed
1 tablespoon fresh, thyme
15 small cherry tomatoes, washed
3 green onions, washed and chopped
2 cans croissant sheets
1 egg, cold and beaten
Instructions
Sauté the turkey over medium heat in 1 tablespoon of olive oil until cooked through. Set aside.
In a large pot, melt the butter over medium heat. Keep your eye on it! ?
Toss in the carrots, onions, and salt into the butter. Sauté until the onions become translucent and the carrots become tender. This takes about three minutes. Sprinkle the flour into the pot and cook for 2 minutes stirring constantly. Drop heat to medium low. Slowly stir in the chicken bouillon, milk, and the heavy cream. Turn the heat back to medium and bring to a slow boil. Stir the mixture constantly until it thickens. Turn the heat back to low and gently stir in the turkey, corn, green peas, zucchini, and thyme.
Pre-heat the oven to 400° F.
