Image by Bacon And Tofu via Flickr It's that time of year again, the holiday season has started and it's time to start planning. Whether you are hosting an event or bringing extras to help out, it's good to have some food ideas in mind.
I've started to think turkey, and found this recipe that I tried last season and never got around to sharing. It works pretty well and most of the ingredients will be on hand or leftover from the main event.
I've started to think turkey, and found this recipe that I tried last season and never got around to sharing. It works pretty well and most of the ingredients will be on hand or leftover from the main event.
Turkey Pot Pie
Ingredients
2 medium potatoes, peeled and cubed
3 carrots, cut into 1-inch slices
1 medium onion, chopped
1 celery rib, diced
2 T. butter
1 T. olive oil
6 T. flour
3 cups chicken broth or chicken bouillon
4 cups turkey, cooked and cubed
2/3 cup frozen peas
1/2 cup plus 1 T. heavy whipping cream, divided*
1 T. parsley, fresh if available
1 tsp. garlic salt
1/4 tsp. pepper
2 package (15 ounces) refrigerated pie pastry
1 egg
*use milk if needed
Preheat oven to 425. Place a pie shell in each pie pan. Prick shells with fork. Bake 8-10 minutes until lightly browned. Remove from oven and cool.
In a large pot, saute the potatoes, carrots, onion and celery in butter and oil until tender. Sprinkle in flour and stir until blended. Gradually add broth, stirring well. Bring to a boil and cook for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup of cream, parsley, garlic salt and pepper.
Pour into the two baked shells. Roll out remaining pastry to fit top of each pie and put over filling. Seal and crimp edges. Cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
At this point, if you wish, cover and freeze one pie for later use. It can be frozen for up to 3 months.
On a cookies sheet, bake the remaining potpie (or both) at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
To use frozen potpie: Remove from freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).
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