Sunday, November 29, 2020

Turkey Pot Pie


Let me break it down for you.  The lattice crust is buttery and flaky....just like grandma used to make. I use my moist and tender leftover turkey that's already spiced up and cooked too perfection. The sauce is creamy, perfectly flavored and evenly laden with fresh-tasting peas and baby carrots.  In other words, this is the best turkey pot pie you'll ever taste!  You can also use a rotisserie chicken for this recipe and its fantastic!   

 Old Fashioned Turkey Pot Pie


Crust (makes two 9 inch crusts)

 2 2/3 cups all-purpose flour (plus extra for dusting)

1 teaspoon salt

1 cup butter, frozen or very cold (cut into small pieces)

1/2 cup ice water (or as needed)

Place flour, salt and butter into a bowl and use a pastry cutter to blend ingredients until the consistence of coarse meal.  Drizzle the cold water a Tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.  Turn the dough out onto a floured work surface. Divide into two balls, set one aside. Pat each ball down into a disk, wrap well with plastic wrap, and chill in the refrigerator for 20 minutes.

Remove from refrigerator and place between two sheets of parchment paper and roll out to 1/8th inch thickness. Roll bottom crust about 13-inches in diameter. Roll the top crust out to a 9-inch diameter circle.




Using a fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture (see recipe). After filling your bottom crust, lay strips over filling and brush dough with melted butter.



Turkey Pot Pie 

2-3 cups leftover turkey, cut into bite sized pieces

1 stick of butter, divided
2 whole carrots, peeled and diced small
2 celery stalks, diced small
1 medium yellow onion, peeled and diced small
1 cup frozen Peas
3 cups chicken broth, warmed
1-1/2 cups  half and half (half cream/half whole milk)
1/2 cup all-purpose flour
salt and pepper to taste
1 tablespoon dried parsley
1 teaspoon chopped fresh thyme

Preheat your oven to 375 degrees. Heat the chicken broth in a saucepan and let simmer while you make your pie.  

Melt 3 tablespoons of butter in a large pot or heavy skillet.
Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a salt and pepper. Cook until the onions are soft and translucent and the carrots are just starting to get soft.

Next melt the remaining 6 tablespoons of butter in the same skillet or pot. Once melted add in the half cup of flour and stir often while it cooks for 2 minutes.

Pour in the 3 cups of heated chicken broth and the 1-1/2 cups of half and half. Simmer, stirring occasionally until thickened 5-8 minutes. Add in the frozen peas, leftover turkey, dried parsley and chopped fresh thyme. Stir.  Taste to check the seasonings and decide if you want more.

Pour mixture into bottom pie shell.  Now  lay your strips on top of the filling in a lattice design and pinch edges.  Brush with butter and place on a baking sheet into your preheated 375 degree oven. Bake for 20-25 minutes or until the crust is golden. Remove and let cool for 10 minutes before serving.  Enjoy!

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