Thursday, March 18, 2010

Turkey Pot Pie

Since the filling is already mostly cooked, the pie is baked just until it's heated consistently and the crust is golden.

So you made your turkey (or chicken), you made your soup; now what?  How about a pot pie?

  • First make your pie dough (whatever recipe you prefer works).  You'll need to decide if you want a single or double crust pie so you make the correct amount of dough.  Really, only the top crust is necessary, but a bottom crust makes serving easier and is a nicer presentation.  Put the dough in the fridge to chill while you prepare the filling.
  • Melt 2 tbsp butter in a large pan.
  • Add 1 c. chopped onion.  It's up to you how fine or chunky you want your chop, but keep in mind that you want some texture when everything is cooked.  Sauté them on low heat until they just start to become transparent.
  • Add your turkey (or chicken), chopped or shredded into bite-sized pieces.  I like to use a blend of light and dark meat.  You can add it frozen.
  • Now's a good time to add your salt, pepper, and any other seasonings.
  • Add 3 stalks of chopped celery, about 1/2 c. chopped carrots, and 1/2 c. peas.  Keep stirring the mixture to help  get everything cooking.  You don't want it to brown, so turn down the heat if necessary.
  • Add 1 1/4 c. broth (turkey, chicken, vegetable) and 1/2c. milk.  Homemade stock is always great, but store bought is certainly fine for this recipe.
  • In a glass, mix 4 tbsp flour with equal parts water and stir until the mixture is smooth.  Slowly add the flour mixture to the pan while stirring.  Don't add dry flour directly to the mixture or it can get lumpy!
  • Give the mixture a taste and adjust seasoning if necessary, then turn off the heat.
  • Get your pie dough, divide it in two balls, and slightly press them flat.  On a lightly floured surface, roll out the dough into circles about an inch and half larger than your pie pan.
  • Gently place one circle in the pan and spoon in the filling.
  • Place the second circle on top.  Roll the edges over and press it down with your thumb all the way around.
  • Be sure to cut a few slits in the top with a sharp knife to let steam escape.
  • Bake in a 425 degree oven until the top is golden brown.
The bottom crust and filling.

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