- Yield: 8 servings
- Prep Time: 35 minutes
- Cook Time: 45 minutes
Turkey papaya pot pie
Papaya has papain, which is a digestive enzyme that not only helps your digestion system but can also help tenderize meat. Take an extra day for the meat to sit topped with papaya for two reasons. One, it will help tenderize the meat or add moisture to the turkey. Two, papaya will make some juice, which is great marinade for the meat and a great addition to the potpie.
It's an impressive potpie, but using a package of frozen veggies makes it a lot less "impressive" to make. It's a meal in a dish, which can be refrigerated and reheated for future meals.
- 1/2 Caribbean Red® papaya or 2 Solo papayas (about 2 cups of chopped papaya)
- 8 oz of cooked beef* or cooked turkey (about 1 1/2 cups)
- 2 ready-to-bake piecrusts
- 2 tbs canola cooking oil
- 1 16-oz package frozen vegetables (peas, corn, celery, carrot mix)
- 1 small onion, chopped
- 3 tbs dried parsley
- 1 tsp dried oregano
- 1/2 tsp each salt and pepper
- 2 cups beef bouillon
- 2 tbs butter
- 3 tbs flour
- 1/2 cup milk
Day before baking
- Peel the Caribbean Red papaya or Solo papayas, discard the seeds and cut into small pieces. See a suggested way for doing this. Place in a large plastic bag.
- Slice and - if using beef - cut into small pieces. Add to the papaya in the plastic bag. Remove as much air as possible from the bag. Refrigerate.
- Take the frozen vegetables out of the freezer and place in the refrigerator.
- Preheat oven to 425° F.
- Roll out bottom piecrust and place in a pie pan. Set aside.
- In a large skillet over medium-high heat, heat cooking oil for 2 minutes. Add the frozen vegetables, onion, parsley, oregano, salt and pepper. Stir for 3 to 4 minutes or until the vegetables are soft.
- Add the bouillon to the skillet. Stir to combine.
- In a medium saucepan, melt 2 tbs butter. Stir in the flour and milk. Add to the vegetables in the skillet along with the beef or turkey and papaya. Cook until thickened.
- Pour the beef or turkey-vegetable mixture into the unbaked pie shell. Roll out the top crust and place on top of filling. Crimp edges, and slit the top to let out steam.
- Bake for 15 minutes. Reduce temperature to 350° F and bake for 20 minutes or until crust is golden brown.