Turkey Pot Pie
This has become a bit of an “after Christmas dinner” tradition for my family and me, as it uses up a significant quantity of turkey leftovers on Boxing Day. However, you could take the same steps with cold chicken and obtain an equally delicious result anytime of the winter. For me, the key with meat pies is consistency, as I do not like extremely runny fillings. I prefer a bottom and a top crust, made in the style closer to a British meat pie. If you’re rushed for time, you could assemble the filling and bake it in a casserole dish covered with just a top crust of pastry or sheet of store-bought all-butter puff pastry.
In a large skillet over medium-high heat, melt butter; sauté onion, celery, carrot, mushrooms, summer savory, poultry seasoning, salt and pepper until mushrooms are beginning to release liquid. Reduce heat to medium and cook until almost all liquid has evaporated and the pan looks dry, 10 or 12 minutes. Stir in .cup (60 mL) flour to form a roux; cook, stirring constantly, for 3 minutes.
Stir in wine; cook until wine has evaporated, about 3 minutes. Stir in turkey stock, turkey gravy and heavy cream. Reduce heat and simmer until thickened almost to paste about 20 minutes. Remove from heat; gently stir in peas, sage and turkey meat. Transfer to a bowl, cover and refrigerate until cooled.
Halve reserved dough from No-Fail Pie Crust; with hands, form 2 same-size balls. On the lightly floured surface, roll out each into 14- to 16-inch (35 to 40 cm) round. Place one round into greased and lightly floured 10-inch (25 cm) deep-dish pie pan; fill with turkey mixture. Brush rim with egg mixture; cover with the second round of dough, crimping edges together around the rim to seal. With pastry tip or apple corer, cut venting hole in centre; brush crust with remaining egg mixture. Bake in 350°F (180°C) oven until crust is deep golden brown, 45 to 60 minutes.
Makes 4 to 6 servings
In a large bowl, whisk together flour, baking powder, and salt; with two knives or pastry cutter, cut in shortening and butter until mixture resembles coarse meal. In a bowl, stir together the egg yolk, ice water, and vinegar. Stir into flour mixture; lightly knead just until dough forms (do not overwork). Tightly wrap in plastic; refrigerate for at least 30 minutes.
Ingredients
Directions
In a large skillet over medium-high heat, melt butter; sauté onion, celery, carrot, mushrooms, summer savory, poultry seasoning, salt and pepper until mushrooms are beginning to release liquid. Reduce heat to medium and cook until almost all liquid has evaporated and the pan looks dry, 10 or 12 minutes. Stir in .cup (60 mL) flour to form a roux; cook, stirring constantly, for 3 minutes.
Stir in wine; cook until wine has evaporated, about 3 minutes. Stir in turkey stock, turkey gravy and heavy cream. Reduce heat and simmer until thickened almost to paste about 20 minutes. Remove from heat; gently stir in peas, sage and turkey meat. Transfer to a bowl, cover and refrigerate until cooled.
Halve reserved dough from No-Fail Pie Crust; with hands, form 2 same-size balls. On the lightly floured surface, roll out each into 14- to 16-inch (35 to 40 cm) round. Place one round into greased and lightly floured 10-inch (25 cm) deep-dish pie pan; fill with turkey mixture. Brush rim with egg mixture; cover with the second round of dough, crimping edges together around the rim to seal. With pastry tip or apple corer, cut venting hole in centre; brush crust with remaining egg mixture. Bake in 350°F (180°C) oven until crust is deep golden brown, 45 to 60 minutes.
Makes 4 to 6 servings
In a large bowl, whisk together flour, baking powder, and salt; with two knives or pastry cutter, cut in shortening and butter until mixture resembles coarse meal. In a bowl, stir together the egg yolk, ice water, and vinegar. Stir into flour mixture; lightly knead just until dough forms (do not overwork). Tightly wrap in plastic; refrigerate for at least 30 minutes.
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