Monday, November 29, 2010

Turkey Pot Pie

Okay, the first pot pie recipe I ever tried to make was The Pioneer Woman's pot pie.  Yes, I do like her... I really really do! ALOT!  I've never tried a recipe I didn't love of hers.  So this is very close to her recipe, though it does have a few variations.  I will be making this in single serving pie tins this time. But the recipe is perfect for a 9" pie dish or an 8x8 baking dish. 
Before you get too carried away with the pot pie... what will you do for a crust?  You have a couple options, I guess you could buy an already made crust in the freezer section of your supermarket or  you could make an amazing crust that you could really be proud of.  And here is how... The Perfect Pie Crust (click on this link).

You will need:
  • 3 celery stalks, finely diced (about 1 1/2 cups)    
  • 3 medium carrots, peeled & diced
  • 1 large onion, diced
  • 5 Tablespoons butter
  • 1/2 cup frozen peas (optional)
  • 2-3 cups fully cooked turkey, shredded or cut into bitesized pieces (I like more than less)
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 chicken bouillon cube
  • 1 cup heavy cream
  • 1 teaspoon ground thyme
  • salt to taste
  • pepper to taste
  • Perfect Pie Crust

  1. Preheat your oven to 400 degrees.
  2. Melt the butter in a large skillet over medium heat.  Saute your diced celery, carrots, onion, & peas until they start turning translucent.  This should take just a few minutes.
  3. Add the turkey and stir to combine.  Sprinkle the flour over the mixture evenly and stir to combine.  Cook for a few minutes stirring gently.
  4. Pour in chicken broth stirring constantly, add the bouillon cube. This will make a gravy.
  5. Stir in cream and reduce your heat to low.  Allow the cream to thcken your mixture for 4-5 minutes.  Season with Thyme, Salt, & Pepper.  Remove from heat and make sure it is adequately seasoned especcially with salt.
  6. Now pour into a pie dish.
  7. Roll out the crust about an inch larger than the pie dish.  Place ontop of chicken, tuck excess dough underneath, and press into dish along the edges a little. 
  8. Cut slits into crust to vent while baking.  I like to make hearts or other shapes.
  9.   Remove from oven when crust is golden brown, about 30 minutes. 
  10. Let stand for ten minutes and serve.
Note: Double this recipe to make two seperate pies. Line two pie dishes with plastic wrap, 2 layers puts me at ease.  Assemble pies as usual.  Instead of baking, freeze.  When pie is completely frozen remove pies from dishes with help from the plastic wrap.  Wrap pies with more plastic wrap and place in seperate gallon freezer bag and freeze for another day. Don't forget to use a marker and write the contents of the bag and the date on the bag. 

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