Turkey Pot Pie

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Yes I too will be serving up the traditional Thanksgiving day after turkey sandwich for lunch today, but tonight I will be serving Turkey Pot Pie, a family favorite! Who doesn’t like a Turkey Pot Pie the day after Thanksgiving for dinner? It’s a perfect way to use up leftover vegetables and turkey meat

Turkey Pot Pie

Ingredients

5 tablespoons unsalted butter ( plus 1 tablespoon for buttering baking dish)

2 cups sweet onion diced

2 cups diced celery

5 tablespoons flour

2 1/2 cups turkey stock

1/2 cup heavy cream

1 tablespoon Cognac

2 cups carrots peeled and diced

2 cups frozen pea

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 tablespoon fresh thyme

1 tablespoon fresh sage chopped finely

8 cups chopped cooked turkey meat

Step-by-step

1 In large frying pan melt butter; sauté onions two minutes; add celery 1/2 teaspoon salt and pepper; sauté 3 minutes

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2 Add flour; stir constantly five minutes over medium high heat; do not brown flour; add turkey stock; stir until it begins to thicken

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3 Add cream and Cognac; mix well

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4 Add Thyme sage and remaining salt pepper; mix well

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5 Microwave carrots three minutes on high power

6 Add carrots, peas and turkey meat; mix well

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7 Butter  9 x 11 glass baking dish with 1 tablespoon butter; spread turkey mixture into prepared baking dish; reserve while making Pate Brisee Crust

Pate Brisee crust

Ingredients

1 ½ cups sifted flour

1/2 teaspoons kosher salt

one stick unsalted butter cut into pieces

1/2 cup ice water

egg wash: whisk one egg  with 1 tablespoon water

Step-by-Step

1 In bowl of Cuisinart fitted with metal blade combine flour salt and butter; process 30 seconds

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2 Carefully add water through opening at top of processing bowl; process until dough ball forms

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3 Transferred dough to lightly floured work surface; using rolling pin, roll dough into large 13×17 rectangular shape; transfer to top of baking dish

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4 Fold under overhanging dough  around baking dish edges and seal edges using large fork

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5 Using pastry brush cover top of dough with egg wash evenly

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6 In preheated 425° oven bake 20 -25 minutes until golden brown; remove from oven; allowed to rest 10 minutes before serving

Note~I like to serve my Turkey Pot Pie over leftover mashed potatoes, squash and bread stuffing…Its’ delish!

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4 Responses to Turkey Pot Pie

  1. Dave Moore says:

    You did a great job again here! :-)

  2. I didn’t think I would be hungry again after yesterday, but now I am. This looks amazing, Felicia.
    Oh, is step 3 of the filling, missing, or are the steps just mis-numbered?

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