Holiday Turkey Pot Pie

Like most homes it wouldn’t be the holidays without the appearance of a turkey roasting in the oven and later filling our bellies.


Every second year we have the big get together with my parents, siblings and their growing families. The alternate Christmas is us at home which by far is a little more relaxing and calm. The no travel factor is a nice break as my Hubby is a retail manager, so rushing home the night before Boxing Day is not uncommon. Never the less, even though it is the 3 of us, we still prepare a turkey around the 15 lbs mark. Pâté, stock and turkey pot pies for the freezer are generally prepared along with some leftovers for lunches.

With the price of turkey being generally lower this time of year it is an economic way to stretch your food budget with some creative dishes. I didn’t grow up with turkey pot pie, but have come to fully embrace it as a great way to stock up for future meals. Plus it tastes delicious.

The turkey this year was a buttermilk marinated concoction that we decided when Hubby accidentally picked up 2 litres of buttermilk instead of whole milk. I was pretty happy with the results as the turkey was moist and very tender. The best ideas seem to happen by accident sometimes. I would recommend the overnight marinate option of buttermilk, hot sauce, salt and pepper.

After our Christmas meal we didn’t even make a dent in the 15 lbs of turkey. My Hubby was concerned, but I had at least 3 pies planned so I told him to relax. The onion gravy (new recipe this year), the rosemary roasted potatoes we had as a side dish, and the turkey was cut down and set aside for pie making.

This Boxing Day with the Hubby off to manage the masses of bargain shoppers, I was left alone with a more than eager 4 year old pastry chef who was itching to get her hands in the flour.

Taking this opportunity to make some memories and a mess, we embarked on the steps required to prepare the pies. The pie making also gave me the opportunity to scratch the itch of trying out the new rolling pin that I received as a gift. I have been eyeing a tapered french rolling pin for a while and it works as beautiful as it looks. I also brought out the embossing rolling pin that was gifted from the same friend a couple of years ago. “made by M&M” So fitting.

The pie crust was made and set in the refrigerator so I started on the filling while my daughter took a break to haul out every book and craft item she could find. I swear it takes a matter of minutes for the explosion of toys to happen. She is like a ninja. You never hear it coming.

After the relaxing time in the refrigerator was complete, it was time to roll. Let the flour fly was an understatement. There was a song created exclusively for the pie making event, fancy silver shoes and of course a princess dress. I can safely say I was not the only Diva in the kitchen. Of course this outfit was perfect for a little girl, not sure I could pull it off.

 

There was glee of excitement when little fingers had the opportunity to pinch the edge of the dough and use the rolling pins for her very own ball of pastry.

We happily made 4 pies that were carefully tucked away in the freezer to be brought out on a cold winters day to warm our hearts and our home. The most special of them all will be the unevenly pinched one that was made with 2 small hands.

Happy extended Holidays.

MDIVADOMESTICA

Holiday Turkey Pot Pie

Cook Time: 10 minutes

Yield: 6 servings per pie

Holiday Turkey Pot Pie

Holiday leftovers never tasted so good.

Ingredients

    Pastry
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup butter, cold
  • 1/2 cup shortening, cold
  • 1 Tbsp white vinegar
  • 4-8 Tbsp ice water
  • Turkey Pie Filling
  • 2 Tbsp of butter
  • 1 Tbsp vegetable oil
  • 2 medium carrots
  • 1 medium onion
  • 2 cloves of garlic
  • 2 stalks of celery
  • Salt and Pepper to taste
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh thyme
  • 5 Leaves fresh sage, chopped
  • 6 Tbsp flour
  • 3 cups chicken broth
  • 1 cup turkey gravy
  • 4 cups cubed turkey, cooked
  • 2 medium potatoes, roasted
  • 2/3 cup frozen peas
  • 2/3 cup frozen corn
  • 1/2 cup whipping cream

Instructions

    For the Pastry:
  1. In a bowl sift flour, salt and sugar together. Using a pastry cutter or 2 knives, cut in 1/2 of the butter and and shortening until pea like granules appear. Then cut in the remaining butter and shortening.
  2. Sprinkle in the vinegar and 3-4 Tbsp of the iced water and gently combine, trying not to over work the dough. You want the consistency that is the dough will hold together once pinched. Add additional water if necessary.
  3. Once the desired consistency has been met, then divide the dough in half. Wrap each portion in wax paper and let rest in the fridge for 30 minutes.
  4. For the Turkey Pie Filling:
  5. In a large sauce pan or stock pot over medium heat, melt the butter and oil. Saute the carrots, celery, onion, garlic until soft. Add in the salt and pepper along with the fresh herbs.
  6. Mix in the flour and stir until the sauteed vegetables are coated. Slowly add in the chicken broth and then gravy. Bring to a boil until the mixture is thickened.
  7. Add in the cubed turkey, roasted potatoes, frozen peas and corn. Stir to combine together.
  8. Add in the whipping cream and remove from heat to bring to room temperature.
  9. Remove dough and let rest at room temperature for 10 minutes. On a floured surface, roll out one portion into a circle until about 1/8 of an inch. Place the rolled dough in the bottom of the pie plate and trim with having an over hang of approximately 1/2 inch.
  10. Place 1/2 of the turkey filling and in the pie crust. Take the trimmed dough and place it in a ball to roll out again for the top. Place the 2nd circle of dough on top of the pie filling and brie. Cut vent holes in the top crust to allow steam to escape.
  11. Repeat for the 2nd pie.

Notes

!Makes 2 deep dish turkey pot pies. !To freeze: cover and freeze unbaked pies. When ready to bake, remove from freezer, uncover at let sit at room temperature for 30 minutes prior to baking. Preheat oven to 425 degrees. Brush the top with beaten egg mixed with a splash of whole milk or cream. Place on baking sheet and cover the pie edges with tin foil. Bake for 30 minutes. Reduce temperature to 350 degrees and bake for approximately 1 hour or until middle is heated through.

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