Turkey Pot Pie
Okay, here is another recipe to use up your turkey leftovers just like I promised. This is another big favorite in my house. Everyone is happy when I make a pot pie. I seldom make just a small one in a pie pan I usually make more pie crust and make a big one in a 9x13 baking dish. A small pie size would never be enough for all the turkey pot pie lovers in my house. You can also opt to use a store bought ready to bake pie crust. Ingredients
2 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons granulated sugar
13 tablespoons unsalted butter , cold, cut into 1/4-inch pieces
7 tablespoons vegetable shortening , chilled
4 - 5 tablespoons ice water
1. Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with some flour. cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 4 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into two balls with your hands, one slightly larger than the other. Flatten into 4-inch-wide disks. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
- 2 tablespoons butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 carrots, chopped
- 4 tablespoons flour
- 4 cups chicken or turkey stock
- 2 potatoes, peeled and diced
- 2 cups shredded turkey
- 1/2 cup frozen peas, thawed
- 1 prepared pie crust
- 1 egg, lightly beaten
Preheat oven to 350 degrees F.
Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey and peas. Pour mixture into a casserole pan. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
2 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons granulated sugar
13 tablespoons unsalted butter , cold, cut into 1/4-inch pieces
7 tablespoons vegetable shortening , chilled
4 - 5 tablespoons ice water
1. Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with some flour. cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 4 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into two balls with your hands, one slightly larger than the other. Flatten into 4-inch-wide disks. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
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