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Turkey And Mushroom Pot Pie Recipe


Turkey And Mushroom Pot Pie Recipe
I've always wanted to make a pot pie from scratch and as we had leftover turkey this was the perfect recipe to make. I was quite pleased with the end result. The recipe would also be great with chicken and you can do quite a bit of experimentation ... More

Debra47

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Ingredients
  • 1 cup fresh mushrooms
  • 1/4 cup butter
  • 2 T plain flour
  • 1 cup chicken stock, warmed
  • 1/4 cup heavy cream
  • 1 onion, coarsely chopped
  • 2 carrots,sliced
  • 2 celery sticks, chopped
  • 1 pound cooked turkey meat, chopped
  • 1/2 cup shelled fresh or frozen peas
  • beaten egg, to glaze
  • salt and ground black pepper
  • For the crust:
  • 2 cups plain all purpose flour
  • 1/4 tsp salt
  • 1/2 cup cold butter, cut in pieces
  • 1/4 cup lard or margarine
  • 4-8 T iced water

Directions
  1. To make the crust, sift the flour and salt into a bowl.
  2. Cut in the butter and lard or margarine until the mixture resembles breadcrumbs.
  3. Sprinkle with 6 T of the iced water and mix until the dough holds together.
  4. If necessary don't hesitate to add more iced water so the mixture will be pliable when you go to make the crust.
  5. Add a tablespoon of ice water at a time.
  6. Gather the dough into a ball and wrap in waxed paper.
  7. Chill for at least 30 minutes.
  8. Preheat the oven to 375 degrees.
  9. Melt 2 T of the butter in a heavy pan.
  10. Whisk in the flour and cook until bubbling.
  11. Whisk constantly.
  12. Add the warm chicken stock and cook over medium heat, whisking, until the mixture boils.
  13. Cook for 2-3 minutes more.
  14. Whisk in the cream.
  15. Season with salt and pepper.
  16. Put to one side.
  17. Heat the remaining butter in a large, non-stick frying pan until foamy.
  18. Add the onion and carrots and cook until softened, about 5 minutes.
  19. Add the celery and mushrooms and cook for 5 more minutes.
  20. Stir in the turkey and peas.
  21. Add the turkey mixture to the sauce and stir.
  22. Taste for flavor.
  23. Transfer to a 10 cup baking dish.
  24. Roll out the dough to about 1/8 inch thickness.
  25. Cut out a piece that is one inch larger all around than the baking dish.
  26. Lay the dough over the filling.
  27. Make a decorative crimped edge with your fingers and thumbs.
  28. Cut several vents in the top crust to allow steam to escape.
  29. Brush with the egg to glaze.
  30. Bake until the top crust is browned about 30 minutes.
  31. Serve the pie hot.

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Comments


This looks super,I will give it a try


A great recipe for left over meat. Thanks


This sounds really great,


Sounds delish, have bookmarked ~ thanks!


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