The Missing Ingredient

A Food Blog

Turkey Pot Pie November 29, 2008

Filed under: Chicken,Turkey — xigumdrops @ 3:34 pm
Tags: , ,

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What to do with all of the leftover turkey?!?  I found a recommendation on WC for Chicken Pot Pie IX from All Recipes. The recipe includes cooking the chicken but I used turkey leftovers; you could use a rotisserie chicken as well.  I changed up the original quite a bit so click here to See the original recipe. This was delicious and I definitely will be making it again.

1 cup cooked turkey, shredded or cubed

1 cup frozen sliced carrots

1 cup frozen green peas

2 russet potatoes, scrubbed, skin removed, and cut into 4 pieces each

1/3 cup butter

½ Tbs. garlic, minced

1 cup sliced celery

1 cup chopped onion

1/3 cup plus 1 Tbs. all-purpose flour

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon poultry seasoning

1/4 teaspoon black pepper

1/2 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup plus 1 Tbs. milk

1 Tbs. heavy cream

2 (9 inch) unbaked pie crusts

Egg white

 

1.  Preheat oven to 425 degrees F.  Spray 8×8 or 9×9 pie pan with nonstick spray.

2.  Add potatoes to medium saucepan and add cold water to cover; bring to boil and cook for 5 minutes.  Potatoes should not be fork tender but rather slightly translucent around edges.  Drain and dice when cool enough to handle.

3.  In the saucepan over medium heat, cook onions, celery, and garlic in butter until soft and translucent. Add carrots and peas. Stir in flour, salt, garlic powder, poultry seasoning, pepper, and celery seed. Slowly stir in chicken broth, milk, and cream. Simmer over medium-low heat until thick.  Add cooked turkey and diced potatoes and reduce heat to low; simmer until step 5.

4.  Place piecrust in prepared baking pan; edges of crust should hang over pie pan slightly.  Bake in preheated oven 5 minutes.  

5.  Place the chicken mixture in bottom piecrust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.  I cut the top crust into squares and placed them all over the top.  Brush crust with egg whites.

6.  Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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