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Tuesday, November 30, 2010

Turkey Pot Pie

A cooked Marie Callender's chicken pot pie, ou...
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Thanksgiving came and went and of course left something too, plenty of turkey left over. To do something yummy with your left overs from Thanksgiving, try this Turkey pot pie recipe.

Ingredients:

Crust
2 cups all purpose flour
2 tablespoons of parsley flakes
5 Tablespoons heavy cream
3/4 cup butter, preferably unsalted chilled and in small cubes
1 cup of shredded extra sharp Cheddar cheese
2 egg yolks

Filling
2 tbs. butter
1 stalk of celery
3/4 cup frozen peas
1-2 tablespoons of vegetable oil
1 pound of cubed turkey meat
1 10 oz. package of pearl onions (optional)
2 cups of chopped mushrooms
1 cup of frozen carrots or two fresh carrots diced

Sauce
1 large can of cream of chicken soup (undiluted)

Instructions:
The first thing that needs to be done is to have the pastry prepared. If you are short on time you can always purchase pie pastry that has already been prepared.
To make homemade pastry, get one large bowl. Add in flour and parsley and butter using a pastry blender or your hands. You can also combine the flour with the dough using a blender. Add in cheese and use blender to combine until flour mixture is small pea sized crumbs. In another small bowl, whisk egg yolks and cream. Slowly pour onto the dough a little at a time and knead together to form a dough ball. Do not over knead. Once this is done, wrap with plastic wrap and keep in the refrigerator for later.

Preheat oven to 400 degrees at this time.

In a large bowl, mix cream of chicken, vegetables and turkey.
In a large casserole dish, pour in vegetable/turkey mixture.
Remove pastry from refrigerator and place on a lightly floured surface. Roll out the dough until it is large enough to cover the vegetable/turkey mixture in the casserole dish. Place dough over the mixture and if there is a lot of dough overhanging the dish, fold under or cut off.
Bake until Pastry is golden brown and mixture is bubbling hot.
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