Turkey Pot Pie

 

Let me break it down for you.  The lattice crust is buttery and flaky....just like grandma used to make. I use my moist and tender leftover turkey that's already spiced up and cooked too perfection. The sauce is creamy, perfectly flavored and evenly laden with fresh-tasting peas and baby carrots.  In other words, this is the best turkey pot pie you'll ever taste!  You can also use a rotisserie chicken for this recipe and its fantastic!   

 Old Fashioned Turkey Pot Pie

 

Crust (makes two 9 inch crusts)

 2 2/3 cups all-purpose flour (plus extra for dusting)

1 teaspoon salt

1 cup butter, frozen or very cold (cut into small pieces)

1/2 cup ice water (or as needed)

Place flour, salt and butter into a bowl and use a pastry cutter to blend ingredients until the consistence of coarse meal.  Drizzle the cold water a Tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.  Turn the dough out onto a floured work surface. Divide into two balls, set one aside. Pat each ball down into a disk, wrap well with plastic wrap, and chill in the refrigerator for 20 minutes.

Remove from refrigerator and place between two sheets of parchment paper and roll out to 1/8th inch thickness. Roll bottom crust about 13-inches in diameter. Roll the top crust out to a 9-inch diameter circle.

 

 

 

Using a fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture (see recipe). After filling your bottom crust, lay strips over filling and brush dough with melted butter.

 

 

Turkey Pot Pie 

2-3 cups leftover turkey, cut into bite sized pieces

1 stick of butter, divided

2 whole carrots, peeled and diced small

2 celery stalks, diced small

1 medium yellow onion, peeled and diced small

1 cup frozen Peas

3 cups chicken broth, warmed

1-1/2 cups  half and half (half cream/half whole milk)

1/2 cup all-purpose flour

salt and pepper to taste

1 tablespoon dried parsley

1 teaspoon chopped fresh thyme

Preheat your oven to 375 degrees. Heat the chicken broth in a saucepan and let simmer while you make your pie.  

Melt 3 tablespoons of butter in a large pot or heavy skillet.

Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a salt and pepper. Cook until the onions are soft and translucent and the carrots are just starting to get soft.

 

 

Next melt the remaining 6 tablespoons of butter in the same skillet or pot. Once melted add in the half cup of flour and stir often while it cooks for 2 minutes.

Pour in the 3 cups of heated chicken broth and the 1-1/2 cups of half and half. Simmer, stirring occasionally until thickened 5-8 minutes. Add in the frozen peas, leftover turkey, dried parsley and chopped fresh thyme. Stir.  Taste to check the seasonings and decide if you want more.

Pour mixture into bottom pie shell.  Now  lay your strips on top of the filling in a lattice design and pinch edges.  Brush with butter and place on a baking sheet into your preheated 375 degree oven. Bake for 20-25 minutes or until the crust is golden. Remove and let cool for 10 minutes before serving.  Enjoy!

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Turkey and Buttermilk Dumplings

Oh my.  When asked what my favorite thing to do with leftover turkey is, I have to put this way up at the top of the list!  My mom used to use our left over turkey with dumplings and I want to share her actual recipe for homemade buttermilk dumplings that I grew up on.  If your Mom or grandmothers were country cooks, then you might remember these dumplings.

Turkey and Buttermilk Dumplings

Shred your leftover turkey and add  to your chicken broth and keep heat on low or simmer while you make your dumplings.
 

Buttermilk Drop Dumplings

2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
6 cups chicken stock or broth

In a large bowl, sift the dry ingredients together. In a small bowl, using a whisk, lightly beat the eggs and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using 2 spoons carefully drop  tablespoons of the dumpling batter into your hot chicken stock or broth.  The dumplings should cover the top of the broth, but should not be too crowded that they start to stick together. Add a cover and let the dumplings poach for about 5 minutes until they are firm and puffy. Turn the dumplings over and let poach another 5 minutes.

It's important to let dumplings cook all the way through. As the dumplings cook, the flour in them will help thicken the broth and then you can determine how much thicker you might want your broth to be.

Next thicken your sauce to the consistency you like. You can add 2 tablespoons cornstarch to ¼ cup cold whole milk or cold heavy cream. Whisk until dissolved completely and add to your broth. Turn the heat to medium and cook for about 10-15 minutes until you get the consistency you like. 

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