What a delicious way to use leftover roast turkey breast. The original recipe, from The Lavender Cookbook by Sharon Shipley, called for a handmade crust with spices, but I didn't have time so Pillsbury it was.
This recipe has quite a kick to it, so you may feel the need to dial it down a notch. I had to make some substitutions, so here is the recipe as I made it.
Chili Lavender Turkey Pot Pie
1 lb butternut squash, peeled and cubed
1 medium carrot, chopped
1/4 cup vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 tbsp chipotle chile powder
2 tbsp spiced lavender seasoning *see note
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup frozen corn kernels
2 14-oz cans diced tomatoes, undrained
1 can black beans, drained and rinsed
1 1/2 lbs turkey breast, chopped into 1" cubes
salt and pepper to taste
pre-made pie crust
Bring a large pot of salted water to a boil. Add diced butternut squash and blanch for 6 minutes or until tender. Remove to a colander with a slotted spoon. Add carrot to water and blanch for 4 minutes. Pour into colander.
Reduce heat to medium and return pot to burner. Add oil and heat thru. Add onions, garlic, chipotle and lavender seasoning. Sautee 5 minutes or until onion is translucent. Add the peppers and corn and sautee 5 minutes. Add tomatoes and bring to a simmer. Simmer 10 minutes, stirring occasionally, until liquid is slightly reduced. Add remaining ingredients, stirring to coat. Reduce heat to medium low, cover, and simmer for 5-10 minutes or until warmed thru. Season with salt and pepper. Transfer filling to a large (3qt) baking dish and let cool. Remove pie crust from fridge and let warm to room temperature.
Preheat oven to 375. Roll out pie crust to fit baking dish. Place pie crust on top, overlapping the edges of the dish and sealing them with your fingers. Cut 2 or 3 vent holes in the top. Bake 30 - 40 minutes or until bubbly and the crust is golden brown. Remove from oven and let stand 5 minutes before serving.
Spiced Lavender Seasoning
I had to make a couple substitutions in this from the original.
2 tsp cumin seeds
1 tsp coriander seeds
2 tsp dried lavender
2 tsp dried oregano
2 tsp harissa
1 tsp ground black pepper
dash of sea salt
Add cumin and coriander to a small skillet to toast, about 3-5 minutes. Remove from heat and add to mortar or spice grinder. Add lavender and crush the mixture with a pestil until well combined. Add oregano, harissa, pepper and salt and mix until well combined. Store in air tight container.