Turkey Pot Pie
I love pot pies and my turkey pot pie is not only a great way to use up your leftover turkey, its the perfect comfort food.
easy dinner, pot pie, Turkey
Chef Dennis Littley
peeled and sliced
stalks of celery
cleaned and sliced
diced, skin on
turkey or chicken stock
Salt and pepper to taste
cut into ½ inch pieces
Preheat oven to 350 degrees
In a food processor ( or any way you like) mix the flour and salt. Pulse 3 times to mix
Add butter pieces and pulse 6 times to make a coarse grain
Add egg yolks one at a time and pulse 2 x after each addition
Add ice water and pulse 3 times
dump into a bowl and finish mixing, and form three balls.
Wrap each ball and flatten into discs, refrigerate for at least 30 minutes.
Pot Pie Filling
Add butter to a large saute pan or pot
add all your prepped veggies to butter and saute for about 8 minutes, or until they look partially cooked.
add in flour and mix well to make a roux in the veggies, turn down the heat and continue cooking for about 5 minutes.
Add in 3 cups of your turkey or chicken stock to make the gravy for the pot pie. If it looks too thick add in another cup of stock.
Season with salt and pepper and allow to cook on low heat for about 15 minutes.
At this point let the mixture cool down a bit.
While it's cooling, remove your pastry dough from the refrigerator and allow it to warm up slightly for about 10 minutes.
Roll out each circle of dough, big enough to top whatever small casserole dish you may have.
Fill each casserole almost to the top with your prepared turkey filling
Place dough on top of the filling, and crimp around edges, finished crust any way you like.
Brush dough with beaten egg, and make 4 slits in the top of the dough
Place pot pies in preheated oven for about 20 minutes or until the crust gets a rich golden brown color.
Serve as is or with lightly buttered noodles, or any side you may like.
You may also make one big pot pie if you like, just keep your dough in one piece while chilling.