Yogurt Dough & Turkey-Pot-Pie.

I have a fun recipe for you today.  One that can be used for a variety of kitchen goodness.

It's versatile.  It's simple.  It's gooooood. 

It's called yogurt dough.  Okay, so fine, the name's not very fancy.

This dough takes just a few minutes to mix together, and in an effort to soak or sour all our grains, it will need to be mixed up the day before you plan to use it.  

Trust me.  It's worth it.

Yogurt Dough
You will need: 
 - 3 1/2 cups whole wheat flour (hard or soft wheat works great - freshly ground is best!)
 - 1 cup softened butter, ghee, or coconut oil (I like butter)
 - 1 cup plain yogurt (watered down KEFIR works well, too!)
 - 2 teaspoons sea salt

Step One:  Whip together the butter and yogurt.  Then, add in the flour bit by bit until it's nice and combined.  Add in the sea salt and mix a little more.

Perfect.

Now cover the dough and allow to soak at room temperature for 24(ish) hours.

Step Two:  That's it!  Use to your hearts delight!

How, you ask?  Well, let's just see this dough in action.

Turkey (or Chicken) Pot Pie
You will need:
 - 4 tablespoons olive oil or butter
 - 3 carrots, peeled and diced
 - 6 medium potatoes, diced
 - 1 cup of peas or 3 stalks of celery, diced
 - 1 apple, cored and diced
 - 1 onion, diced
 - 1 teaspoon each dried thyme, rosemary, sage, and oregano (or any combination of your favorite spices)
 - 3 cups of cooked and shredded turkey (organic or local are best!)
 - 1 cup of high-quality cream
 - 1 cup of homemade broth
 - 2 tablespoons flour
 - Half a batch of yogurt dough (see above)

Step One:  Eat the olive oil in a cast iron skillet.  Then, toss in the onions, carrots, peas/celery, apple and potatoes.  Gently cook for 10-15 minutes to let the flavors develop and to soften the vegetables.  

Step Two:  Stir in your thyme, rosemary, sage, oregano, and salt and pepper to taste.  Then, stir in your cooked turkey.  This week, I followed my CHICKEN broth recipe but used a turkey instead, so we have an entire cooked turkey to eat on!  Plus broth!  Booya.

Step Three:  Cook for a few more minutes, then sprinkle the vegetable mixture with the flour.  Add in the cream and broth, and stir to mix the flour in (this will help our sauce to thicken).  Salt & pepper again to taste.

Step Four:  Remove the cast iron skillet from the stove.  Now, for the crust, you can either roll the yogurt dough out into a nice sheet (using a floured surface and floured rolling pin) or you can be lazy like I was and just smoosh the dough out into small pieces with my fingers and patch them together atop the turkey filling.  If I was having company, I'd probably try to get fancy, but I just wasn't feeling it this particular moment.

Step Five:  Bake the turkey pot pie in the oven at 325 degrees for forty-five minutes to an hour, or until nice and bubbly and golden.

Mmm.  Talk about winter comfort food.

You know what else would have tasted delicious in this mixture?  Some roasted parsnips.  I love parsnips.  But that is besides the point.  Let's get back to the dough.

I also use this yogurt dough as a crust for homemade samosas.  Or the topping for individual egg scrambles.  Or whatever the heck I want to put a delicious crust on!   

The possibilities are endless.

Which is why you should make it.

And Amen.

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Yogurt Dough

• 3 ½ cups whole wheat flour ((hard or soft wheat works great – freshly ground is best!))
• 1 cup softened butter, ghee, or coconut oil ((I like butter))
• 1 cup plain yogurt ((watered down KEFIR works well, too!))
• 2 tsp sea salt

1. Whip together the butter and yogurt.  Then, add in the flour bit by bit until it's nice and combined.  Add in the sea salt and mix a little more.

   Now cover the dough and allow to soak at room temperature for 24(ish) hours.

2. That's it!  Use to your hearts delight!

Turkey (or Chicken) Pot Pie

• 4 tbsp olive oil or butter
• 3 carrots, peeled and diced
• 6 medium potatoes, diced
• 1 cup peas ((or 3 stalks of celery, diced))
• 1 apple, cored and diced
• 1 onion, diced
• 1 tsp each dried thyme, rosemary, sage, and oregano ((or any combination of your favorite spices))
• 3 cups cooked and shredded turkey ((organic or local are best!))
• 1 cup high-quality cream
• 1 cup homemade broth
• 2 tbsp flour
• Half a batch of yogurt dough

1. Eat the olive oil in a cast iron skillet.  Then, toss in the onions, carrots, peas/celery, apple and potatoes.  Gently cook for 10-15 minutes to let the flavors develop and to soften the vegetables.  

2. Stir in your thyme, rosemary, sage, oregano, and salt and pepper to taste.  Then, stir in your cooked turkey.  This week, I followed my CHICKEN broth recipe but used a turkey instead, so we have an entire cooked turkey to eat on!  Plus broth!  Booya.

3. Cook for a few more minutes, then sprinkle the vegetable mixture with the flour.  Add in the cream and broth, and stir to mix the flour in (this will help our sauce to thicken).  Salt & pepper again to taste.

4. Remove the cast iron skillet from the stove.  Now, for the crust, you can either roll the yogurt dough out into a nice sheet (using a floured surface and floured rolling pin) or you can be lazy like I was and just smoosh the dough out into small pieces with my fingers and patch them together atop the turkey filling.  If I was having company, I'd probably try to get fancy, but I just wasn't feeling it this particular moment.

5. Bake the turkey pot pie in the oven at 325 degrees for forty-five minutes to an hour, or until nice and bubbly and golden.