Like most....there was left over turkey. Time to reinvent leftovers and Turkey Pot Pie has to be one of my favorite comfort foods. Here is my version...with the addition of carrots I also had left over!!
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Turkey Pot Pie
Casserole, Poultry
2 tb butter
1 onion; diced
2 celery stalks; diced
3 carrots; diced
4 tb flour
4 c turkey stock
2 c turkey; cubed
2 tb parsley; minced
1/2 cup peas; fresh or frozen
4 md mushrooms; sliced
1 pastry crust; unbaked
1 egg; mixed w/
1 tb water
salt & pepper; to taste
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| Onions, Celery and Mushrooms in the Saute Pan |
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| Turkey and Vegetables added |
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Turkey Pot Pie
Casserole, Poultry
2 tb butter
1 onion; diced
2 celery stalks; diced
3 carrots; diced
4 tb flour
4 c turkey stock
2 c turkey; cubed
2 tb parsley; minced
1/2 cup peas; fresh or frozen
4 md mushrooms; sliced
1 pastry crust; unbaked
1 egg; mixed w/
1 tb water
salt & pepper; to taste
Preheat oven to 425F.
Melt butter in saucepan and cook diced onion until tender. Stir in diced celery and diced carrots; cook for 2 minutes. Stir in flour and cook for 2 minutes. Add turkey stock and bring to a simmer to thicken. Adjust seasonings.
Stir in turkey, parsley and peas and sliced mushrooms. Add salt and pepper, to taste. Pour mixture into casserole. Top with pie crust and brush with egg wash. Bake for 30 minutes until crust is golden.
I make this in four individual baking dishes. This freezes very well for later...just thaw in refrigerator overnight.
Melt butter in saucepan and cook diced onion until tender. Stir in diced celery and diced carrots; cook for 2 minutes. Stir in flour and cook for 2 minutes. Add turkey stock and bring to a simmer to thicken. Adjust seasonings.
Stir in turkey, parsley and peas and sliced mushrooms. Add salt and pepper, to taste. Pour mixture into casserole. Top with pie crust and brush with egg wash. Bake for 30 minutes until crust is golden.
I make this in four individual baking dishes. This freezes very well for later...just thaw in refrigerator overnight.
Notes: ©WHStoneman--I found some left over carrots and added them to the mix.
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| Individual Oven Proof Bowls |
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| Pastry Tops in Place |
Yield: 4 servings
** Exported from Now You're Cooking! v5.87 **
And ON to the pastry...this is so easy!! Make this recipe and you will NEVER be afraid of pastry again. Makes a perfect crust every time!....Thanks Lucinda!!
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Cream Cheese Pastry Dough
Pastry
8 tb unsalted butter; room temperature
4 oz cream cheese; room temperature
1/4 c heavy cream
1 1/2 c flour plus
2 tb flour; for dusting
1/2 ts coarse salt
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results. From the book 'Mad Hungry,' by Lucinda Scala Quinn (Artisan Books).
Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
Makes 10 pocket pies or 1 double-crusted 10-inch pie.
Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
Makes 10 pocket pies or 1 double-crusted 10-inch pie.
Notes: ©Martha Stewart Living
Yield: 2 10" rounds
** Exported from Now You're Cooking! v5.87 **
Presenting...FRESH from the oven!
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| Turkey Pot Pie with Mesculin Salad |
1 comment:
Mr. Bill,
This recipe sound like it will be one of the “have too’s”. Unfortunately I will have to cook another turkey before making this one. We used the brine prep method on the turkey this year and well it was so good that there were not any left over’s and it was a medium sized bird, there should have been something left . Either everyone was really hunger, or it was smaller then I planned, how knows (lol). Can’t wait to try this one, thanks for posting it. - G
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