My Turkey Pot Pie

I searched for a chicken pot pie recipe around the time that many do; to use up the leftover turkey from Thanksgiving. Here is a picture to show you what I was left with:

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Yeah, I know. Why and how the hell did I manage to cram 6-8 cups into a chicken pot pie? Well, I actually made two pies, and after leveling the chicken it was about 6 cups total.

Now let’s get started with the crust. Nice and crisp, I recommend not having thick chunks around the sides, as they burn and are not very photo friendly.

The cast for the crust features flour, vinegar, shortening, salt, and an egg.

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Now you will want to measure out and whisk together your flour and salt into a large bowl. It will really help with achieving an even mix. Now dump in your shortening and get ready for some cuttin’.

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Now cut cut cut cut with your pastry cutter. A fork or your hands work just as well just be very careful when using your hands as you want the least amount of warmth heating up the shortening. It can get messy and will make rolling out the dough a little more sticky…

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cut until the mixtures resembles more of a crumbly affair with not a lot of loose flour pockets around the bottom.

Meanwhile, in a separate bowl, crack your egg and add ¼ cup of ice water and 1 tablespoon of vinegar.

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Using  a fork, mix the flour and egg mixture together until it has come together and is hand-handle ready.

Using your hand tools (haha) and mix the dough until no loose flour pockets remain on the bottom of the bowl.

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Split the dough in half and shape into two even-ish patties. You can get really technical with it and use a kitchen scale, but who’s got time for that when you’re hungry!? Just use your best judgment on the weight using your hands and you will be fine. 🙂

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Now wrap ’em in plastic wrap. I’ve had this red holiday plastic wrap for years (got it on sale during a post-holiday clearance sale). Other than it being red, there is nothing special about it. 😛

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Put them in the fridge to hang out while we start on the filling.

Chop up your veggies accordingly. You will want to chop your carrots smaller as they would need more time to cook if they are larger. However, since this filing will be prepared and then baked for another 40 minutes, you have some wiggle room on how thick they can be. Also, for your onions, you have A LOT of wiggle room on how you chop them, and by that I mean that although an onion’s smell is strong, they do cook down very well and get soft and practically melt into the filling. Also, decreases the prepping time. 😉

 

Next, in a deep skillet over medium heat drop your butter and top with your Italian seasoning. I really like Italian seasoning as it is a well-rounded blend of spices you can find at any grocery store.

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Once your butter gets all melty melty, add your veggies and swish them around to get a nice coating of butter on them. Swish them around every minute or so while you let them cook. I like to saute my veggies for a looooong time, as this makes them not only soft but also very, VERY flavorful (in my opinion).

Ok. So now once the veggies have been cooking for a while I added my secret ingredient. The Kashmiri Curry (excuse the typo in the image).

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I found this spice blend in my favorite spice shop here in Seattle. I can seriously do a whole post on this spice shop but I will stop there and simply tell you that Kashmiri is a chili and curry is a blend of its own that is very common among indian cuisines. You might have had a curry before and well this curry is no different except that the Kashmiri has a wonderful mild kick. Again, I will not go into this further but I will say that it is totally and completely OPTIONAL. If you are interested in checking out where you can get it, the little spice shop mentioned above has a website. Check them out.

Anywho, the next spices I added are cumin and cayenne.

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Turn your heat down to medium low and let all these spices and veggies get married and off into honeymoon while you put some water to boil for your chicken broth. I like to use chicken bouillon powder and mix my own chicken broth every time. It is especially handy to have an electric water heater for times like these.

While that water heats and comes to a boil, keep an eye on your veggies and move ’em around so they won’t burn, or turn the heat down low enough to where they don’t need constant stirring. Get your broth ready and your half-and-half out of the fridge and measure out how much you need into a glass mixing cup.

 

Add the flour and you will see the mixture get super dry and gunky. That is normal. Add the half-and-half, little by little. Then follow it with the chicken broth.

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Let the mixture get as thick as you prefer, and while you are add it, double check the salt and pepper levels. Do the adjusting you need now.

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Next is the fun part. Take the veggie filling and remove the skillet off that burner and onto one that is turned off. Grab your chicken/leftover turkey and shred shred shred.

Then mix mix mix. Once it is all incorporated, let it sit and hang out while you step away to get a counter floured to get the crusts rolled out.

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Remove your little crust partners out of the fridge. Take one and unwrap. Oh, at this point you will also want to preheat your oven to 400 degrees Fahrenheit.

Roll one of the crust rounds out until its about 9-10″ in diameter. I like to use the rolling pin trick to get the pie crust off the counter and into my baking dish like so.

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Let it settle into its new home.

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Oh. Yeah.

Now, do the same thing with the second pie crust and allow it to sit on top of the beautiful filling.

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Poke some holes at the top for ventilation. 😉

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Using the egg wash, make sure your pie is brushed lightly. Pop it into the oven and set a timer for 40 minutes. That is the time I found my pie came out looking golden and beautiful.

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OVERVIEW

CRUST

  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg, beaten
  • ¼ cup plus 1 tablespoon ice water
  • 1 tablespoon vinegar

FILLING

  • ⅓ cups butter
  • ½ onion, chopped
  • 1 carrot, chopped
  • 3 sticks of celery
  • 1 tsp Italian seasoning
  • 1 ½ tsp Kasmiri curry (optional)
  • 1 tsp cumin powder (also optional but recommended)
  • 1 tsp cayenne pepper (optional)
  • 2½ cups chopped cooked chicken or turkey
  • ½ cup flour
  • 1½ cups chicken broth
  • 1½ cups half-and-half**
  • 2 teaspoons salt
  • 1 egg
  • 1 tblsp water

Crust

  1. Whisk together the flour and salt; cut in the shortening until mixture resembles coarse meal.
  2. In a separate bowl, combine the egg, water, and vinegar; sprinkle mixture over flour and stir with a fork until just incorporated.
  3. Divide in half and shape into discs.
  4. Wrap in plastic wrap and let sit in the refrigerator as you make the filling.

Filling and assembly:

  1. Melt butter in a large skillet. Saute vegetables until crisp-tender; add cumin, Kashmiri curry, and cayenne. Saute for 5 minutes.
  2. Add flour and stir constantly as it thickens. Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thick and bubbly. Add  the salt and chicken. Remove from heat.
  3. Preheat oven to 400 degrees.
  4. Roll half of pastry to ⅛ inch thickness and fit into a 9-inch dish or regular 10-inch pie plate. Spoon chicken mixture into pastry.
  5. Roll remaining pastry and place over chicken filling. Trim and seal excess dough from edges. Cut slits in the top of the pastry for ventilation.
  6. Create an egg wash by beating together 1 egg with 1 tablespoon of water. Brush over pastry.
  7. Bake for 40 minutes or until golden brown. Allow to stand for 15 minutes before serving.

 

 

 

 

Keywords: cooking, homemade, from scratch, pot pie, leftover turkey, thanksgiving, crust from scratch, 

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