Cherry Lane Cooks: Thanksgiving Leftover Recipes: Turkey Pot Pies

Sunday, October 28, 2012

Thanksgiving Leftover Recipes: Turkey Pot Pies

Use your Thanksgiving leftovers to make this recipe: Turkey Pot Pies

INGREDIENTS FOR CRUST:

3 cups flour

1 1/2 teaspoons salt

1 tablespoon sugar

1 cup shortening

1/3 cup cold water (about)

COOKING TOOLS:

Large bowl

Pastry blender (I recommend this one from Williams-Sonoma. This is the one we have. Only $10.)

Rolling pin

Wax/parchment paper

Paring knife

Ramekin

Fork

Mix 3 cups flour, 1 1/2 teaspoon salt and 1 tablespoon sugar in a large bowl.

Cut in 1 cup shortening with a pastry blender.

It will look mealy like this.

Mix in 1/3 cup water and form it into a ball. If it doesn't stick together too well, keep adding 1 -2 tablespoons more water at a time, until it does stick and form a ball without falling apart.

Roll the ball out flat between two sheets of wax paper.

Place a ramekin on top and cut around it with a paring knife.

Pull out the round piece of crust and cut slits in it.

Use a fork to crimp the edges, like this.

INGREDIENTS FOR FILLING:

2 tablespoons butter

1 medium onion, chopped

1 cup chopped leftover turkey meat

1 cup frozen peas

1-2 large carrots, chopped

1-2 stalks celery, chopped

1-15 oz. can chicken broth

1 tablespoon minced garlic

1/4 cup flour

2-3 teaspoons dried parsley

1 teaspoon dried basil

1/4 teaspoon black pepper

COOKING TOOLS:

Large pot

Wood spoon

6 Ramekins

Pastry brush

Large baking sheet

Aluminum foil

COOKING TEMP/TIME:

Medium heat on stove, then bake in oven at 400 degrees for 30 minutes.

(Preheat oven to 400 degrees.) Melt butter in large pot, over medium heat, and saute onions until translucent and soft.

Throw in 1 cup chopped leftover turkey meat,1 cup frozen peas,2 large carrots, chopped, 1-15 oz. can chicken broth,1 tablespoon minced garlic, 1/4 cup flour, 2-3 teaspoons dried parsley,1 teaspoon dried basil, 1/4 teaspoon black pepper. Cook until carrots are soft and gravy has thickened.