Turkey Pot Pie! Perfect for those leftovers & so dang good y’all!

Double Crust Turkey Pot Pie Make it today!

Double Crust Turkey Pot Pie Make it today!

 

Every single year after Thanksgiving I swear I am going to make a pot pie to use up some of the Turkey… never seemed to happen though because I apparently find 874 other things more worthy of my time… Until this year! I was super determined to make it happen & I am so glad I did cause my life is officially changed.

Y’all!  By the 2nd day of leftovers I am kind of over the turkey. It’s not like it gets better as it sits. I start to almost hate the leftovers  because I am determined to rid my house of them  even though they were super good for days 1 & 1. Well, This is amazing.  And bonus I had to have a double crust- I don’t know how people can be happy

with just one!  The buttery crust is just crunchy enough to remind you of a biscuit but,  tenderly fitting for a pie crust! I used easy filling ingredients and they are interchangeable. I hate a cooked carrot & you will never find them in my food. I think they are highly overused all because they are good filler & a pretty color. While I admit the pop of orange would’ve been great- it doesn’t really matter. I was left with deliciousness & as I write this post honestly I think I may be drooling. …

I am sorry for not taking more photos but, stick with me and follow the steps- you can do it!!

First things first- make the crust! It needs to chill in the fridge before you roll it so do this first!

Crust:

Whisk together the flour and salt.  Add the shortening, working it in until the mixture is evenly crumbly. (A fork will work but, if you bake a lot invest in a pastry cutter they’re less than $10 and make it so easy!) Cut the butter into small (about ½”) cubes.  Add the butter to the flour mixture, and work it in roughly with your fingers if you prefer or a pastry cutter. You want to avoid heating the butter as you blend it so work quickly.The mixture should be very uneven, with big chunks of butter in among the smaller ones. Add 4 tablespoons of water, and toss to combine. You’re gonna see it coming together but, you’ll need more water. I used all 10 tablespoons… gauge it as you wish.  Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.  Divide the dough in half, and gather each half into a rough disk of sorts… smooth them- but, don’t fret if they are slightly cracked! Won’t matter. Run them along a floured surface to smooth the edges. Wrap them up and put in the fridge until you need them- at least 30 minutes.

These photos help you see how the crust will start to “come together”

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Filling:

Get out a skillet and do yourself a favor by laying out ALL the ingredients. This recipe is definitely doable by anyone but, the extra steps can be irritating if you aren’t ready for them. Measure out your chicken broth & milk in a pourable measuring cup if possible.

Melt your butter over medium & throw in the flour- using a whisk get it all incorporated quickly and watch the clock. It really needs to cook for a minute to get all the flour cooked out. Then you’re going to alternate adding the broth & milk.. using the whisk to combine each time. It’s gonna start to come together to this beautiful creamy substance. Add salt & pepper to taste ( I add lots of pepper and little salt) & then add the secret… 2 tablespoons of Sour Cream. It won’t be obvious but, I promise it takes the flavor to another level. Let it cook on low for about 5 minutes until it starts to thicken. Remove it from the heat & set aside.

 

I used peas, baby lima beans, white corn, onions, garlic, celery & potatoes as my filler… you can use anything! String beans, carrots- whatever. – I cut my potatoes into tiny little squares that were really quite cute. Boiled them in less than 10 minutes while I was heating the veggies.

Heat a skillet and melt 2 table spoons of butter. Throw in the garlic , celery, & onions first then add the rest of the veggies. You don’t need to cook them all the way through- just get them going as they’re gonna finish in the oven.

Add two cups of shredded or torn turkey. I used the breast because we didn’t have a whole turkey but, dark meat would be lovely too! Now that you have the turkey mixed in add the creamy goodness you made! It’s gonna be at this point you want to just get a spoon and eat. Seriously-your family is gonna start asking what on earth is happing in the kitchen!

 

Amazing Filling! So worth it!

Amazing Filling! So worth it!

So now, remove one of the crust and flour your work surface & roll out the first crust. I’m using a 9 inch pie place so ideally 13 inches would have been best. I was a little short but, it won’t matter. Covering the bottom is the most important part.

 

pie crust Pour that yummy filling in!!

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Roll out the 2nd crust.. try to make this one 13 inches.
IMG_6414Trim the edges so you have half an inch overhang then tuck them … folding the top one under the bottom one to trap all that goodness inside! Use a fork or knife to crimp the edges and make it purdy! Cut 4 slits to vent in the top.. get creative here if you want by cutting shapes out of your scrap crust.

 

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Finally, add some egg to the crust; Lightly whisk one egg and use a pastry brush to cover it. It’ll be like your crust went to tan for a while & that’s kind of beautiful when it comes to pie crust.

Then you’re gonna bake it for 10 minutes at 400 reducing it to 375 for another 15 minutes.  The hardest part- is you have to let it set and “cool” for about 30 minutes! Then- indulge. Enjoy! This also is great with Chicken btw, so anytime you’re craving pot pie- this is your new go to joy.

Go make it now and try to eat it for 3 days straight- it only gets better. I know you have to have everything on hand to make this!

So. Good

So. Good

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I can’t wait to hear how it turns out!

Jen

Turkey Pot Pie! New life for the bird you’re sick of eating on day 3!

Turkey Pot Pie! New life for the bird you’re sick of eating on day 3!

Ingredients

  • crust
  • 2 ½ cups All-Purpose Flour
  • 1 1/4 teaspoons salt
  • ¼ cup vegetable shortening
  • 10 tablespoons very cold unsalted butter
  • 6 to 10 tablespoons ice water
  • Filling:
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth (low sodium)
  • 3/4 cup whole milk
  • 2 tablespoons sour cream
  • salt and pepper to taste
  • 2 cups shredded turkey meat (or chicken!)
  • 2 tablespoons butter or olive oil
  • 1 small onion, diced
  • 1 small garlic clove, minced
  • 1/2 cup corn
  • 1/4 cup celery
  • 1 small potato diced (small!)
  • 1/2 cup baby lima beans
  • 3/4 cup frozen peas, thawed

Instructions

  1. ) Whisk together the flour and salt.
  2. 2) Add the shortening, working it in until the mixture is evenly crumbly.
  3. 3) Cut the butter into small (about ½") cubes.
  4. 4) Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer.
  5. 5) Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
  6. 6) Add 4 tablespoons of water, and toss to combine.
  7. 7) Toss with enough additional water to make a chunky, fairly cohesive mixture.
  8. 8) It should hold together when you gather it up and squeeze it in your hand.
  9. 9) Divide the dough in half, and gather each half into a rough disk.
  10. 10) Smooth the disks; it's OK if they have a few cracks in the surface.
  11. 11) Smooth the disks' edges by running them along a floured surface.
  12. 12) Wrap in plastic, and chill for 30 minutes, or up to overnight.
  13. Filling:
  14. In a medium saucepan over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame to low and slowly add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, until cream cheese has melted and the mixture is the consistency of warm, thick pudding. Add salt and pepper to taste. Remove mixture from heat and spoon into a medium bowl. Set aside.
  15. In a skillet over medium heat, melt butter (or olive oil, if using). Add onions, garlic, & celery and saute until translucent, about 3 minutes. Add baby lima beans, corn, and peas. Cook for about 5 minutes. Then throw in the potatoes- The vegetables will not be entirely cooked through. That’s ok! Remove from heat and stir in cooked shredded turkey Stir the mixture to the sauce. Stir to combine. Set aside and allow the filling to cool slightly.
  16. Assembly:
  17. Roll out the first crust & place into pan. Pour in filling then get out 2nd crust. Roll it out and lay over the top. You want to be left with 1 inch of overhang. Tuck the top piece under the bottom & cut 4 slits to vent! Coat with beaten egg for color!
  18. Bake in Pre Heated 400 degree oven for 10 minutes reducing the temp to 375 for another 15-20 minutes. You want the crust to brown beautifully. Let this sit for half hour before slicing in & having your life completely changed by how yummy this is!

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