We have been eating turkey daily since Thursday - sandwiches, quesadillas, soup, stuffed bread, etc. Tonight's variation was this pot pie, which Geoff, little G and I all deemed a "keeper."
PENZEY'S TURKEY POT PIE
This recipe is one I adapted slightly (simplified a bit) from the Penzey’s Spices Holiday 2008 Catalog, Serves 4
Filling:
2 c cooked turkey meat, chopped
3 medium potatoes, peeled and diced
2 carrots, peeled and sliced into coins
1 c frozen peas or beans
½ c cheddar cheese, shredded
Biscuit Topping:
1 c all-purpose flour
½ tsp salt
1 ½ tsp baking powder
2 T butter, cut in bits
6 T milk
Sauce:
2 T butter
6 T flour
2 c turkey or chicken stock
1 c milk
½ -1 tsp salt
¼ - ½ tsp curry powder
¼ - ½ tsp granulated garlic
¼ - ½ ground pepper, black or white
Boil potatoes 15 minutes, adding carrots for the final 5 minutes. Drain, mix with peas or beans and turkey, and pour into a deep dish pie pan or any medium sized baking dish. (If there is too much filling once the sauce is added and mixed in, they suggest saving it and eating it “a la king” on toast.)
Prepare biscuit topping by blending ¾ c of the flour with salt, baking powder, butter, and milk. Turn the dough out onto the table, adding the rest of the flour as needed to form a smooth dough. Roll into a ball and set aside to rest while making the sauce.
Preheat oven to 325F. To prepare sauce, melt butter in a small, heavy-bottomed sauce pan over low heat. Add flour 2 T at a time, stirring or whisking vigorously to a smooth paste. The last of the flour will be harder to incorporate. It doesn’t really matter if it is a smooth paste; it might be a bit on the dry and crumbly side. Add stock and milk in a thin stream, just a few Tbs at first, and stir or whisk vigorously to make a smooth, thick paste. Then incorporate the rest of the stock and milk slowly, while stirring, to have a nice thick sauce. Add the smaller amounts of salt and spices to the sauce and simmer 5 more minutes. Taste and add more of seasonings, if desired. Add the shredded cheese, if using, and stir to melt.
Roll the dough out large enough to cover the pot pie, sprinkling with flour if needed so it doesn’t stick.
Pour the sauce over the filling and stir to combine. Place the crust on the pot pie, pierce with a fork in the center to vent the steam and crimp the edges with a fork. Brush the top with a little egg yolk mixed with water, if desired. Bake at 325F for 45 minutes, until the crust is golden brown and bubbly. Remove from the over and cool at least 10 minutes before serving – the pie will stay hot for quite some time.
This recipe is one I adapted slightly (simplified a bit) from the Penzey’s Spices Holiday 2008 Catalog, Serves 4
Filling:
2 c cooked turkey meat, chopped
3 medium potatoes, peeled and diced
2 carrots, peeled and sliced into coins
1 c frozen peas or beans
½ c cheddar cheese, shredded
Biscuit Topping:
1 c all-purpose flour
½ tsp salt
1 ½ tsp baking powder
2 T butter, cut in bits
6 T milk
Sauce:
2 T butter
6 T flour
2 c turkey or chicken stock
1 c milk
½ -1 tsp salt
¼ - ½ tsp curry powder
¼ - ½ tsp granulated garlic
¼ - ½ ground pepper, black or white
Boil potatoes 15 minutes, adding carrots for the final 5 minutes. Drain, mix with peas or beans and turkey, and pour into a deep dish pie pan or any medium sized baking dish. (If there is too much filling once the sauce is added and mixed in, they suggest saving it and eating it “a la king” on toast.)
Prepare biscuit topping by blending ¾ c of the flour with salt, baking powder, butter, and milk. Turn the dough out onto the table, adding the rest of the flour as needed to form a smooth dough. Roll into a ball and set aside to rest while making the sauce.
Preheat oven to 325F. To prepare sauce, melt butter in a small, heavy-bottomed sauce pan over low heat. Add flour 2 T at a time, stirring or whisking vigorously to a smooth paste. The last of the flour will be harder to incorporate. It doesn’t really matter if it is a smooth paste; it might be a bit on the dry and crumbly side. Add stock and milk in a thin stream, just a few Tbs at first, and stir or whisk vigorously to make a smooth, thick paste. Then incorporate the rest of the stock and milk slowly, while stirring, to have a nice thick sauce. Add the smaller amounts of salt and spices to the sauce and simmer 5 more minutes. Taste and add more of seasonings, if desired. Add the shredded cheese, if using, and stir to melt.
Roll the dough out large enough to cover the pot pie, sprinkling with flour if needed so it doesn’t stick.
Pour the sauce over the filling and stir to combine. Place the crust on the pot pie, pierce with a fork in the center to vent the steam and crimp the edges with a fork. Brush the top with a little egg yolk mixed with water, if desired. Bake at 325F for 45 minutes, until the crust is golden brown and bubbly. Remove from the over and cool at least 10 minutes before serving – the pie will stay hot for quite some time.
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