Turkey Pot Pie!
January 5th, 2008 by erb
(Aside: Ok, it’s a New Year, so promises promises… Among others, I promise to blog more often!)
So we made a turkey for the holidays… and got a larger turkey than the usual smallish turkey breast. More than enough for the two of us – way more. So I made turkey pot pies – two of ‘em! I collected a bunch of recipes off of the internets, picked and choosed and guessed, and condensed ‘em into one. I was quite surprised how good the result was, so for posterity and archive purposes, I present:
ChezTurkey Pie!
Makes standard 9″ pie. I typically use “ready made” frozen pie crusts with aluminum pans for bottoms, and those refrigerated “unroll and fill” boxed pie crusts for the tops (conveniently boxed with 2 crusts).
I made two pies, so I’m just dividing everything I used by 2 for the recipe below. If you do make two at a time, like I did — be warned, and be prepared: You will need a large skillet or frying pan for combining everything.
I think the key step is the constant whisking, to get a good consistency to the sauce.
Ingredients:
- 6 Tbsp butter
- 6 Tbsp flour
- 1 cup chopped yellow onion
- 2 cup broth / gravy
- I used a decadent combination: Use ready-made turkey gravy powder packets (”stir into boiling water and simmer” variety), only replace the water with canned chicken broth. For extra good measure, I added one small can of turkey gravy (the thick kind).
- You can just use regular chicken broth…
- 1 cup half and half, or milk
- Decadence again: I added one half pint carton of whipping cream to milk
- 1+ cup peeled and diced potatoes, cooked till tender, 4-5 minutes
- 1.5 to 2 cups frozen peas and carrots, thawed
- Or, if you have fresh, use cooked chopped carrots
- 2+ cups cooked leftover turkey, torn into bite-site pieces
- 2 Tbsp parsley
- Seasoning: Salt, Pepper, Thyme, Oregano
- Preheat oven to 400 or 425
- Thaw frozen peas and carrots, if necessary, in sink
- Prepare broth
- Cook diced potatoes in boiling water, 4-5 min
- In skillet #1…
- Melt / saute 2 Tbsp butter on medium heat
- Add onion, saute
- Add thawed peas and carrots, cook 1 min, stirring often
- Add cooked and drained potatoes, cook 1 min, stirring often
- Add parsley, salt and pepper taste
- Reduce heat and start on skillet #2, while stirring vegetables often
- In skillet #2 (the larger one, if making two pies)…
- Melt / saute 4 Tbsp butter on med-low heat
- Whisk in flour, slowly, whisking constantly
- Once butter/flour mixture is ready, reduce heat
- Immediately add broth, slowly, whisking constantly until smooth
- Increase heat and bring to a low boil, simmer until thickens
- Reduce heat, add milk/half-and-half/cream, whisking constantly
- Cook for 1 min, whisking constantly
- Stir in turkey, add seasonings to taste, stirring constantly
- Cook for several minutes, stirring constantly
- Stir the vegetables/potatoes into the turkey/sauce mixture, mix well
- Pour mixture into pie pan, cover with pie crust, sealing edges
- Cut several vent slits into pie top with knife
- Cook 30-35 min until top of pie is browned
Acknowledgements:
While I looked at a LOT of recipes, clearly these two were most influential:
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