Turkey And Mushroom Pot Pie
From debra47 16 years ago
- 30 minutes to make
- Serves 8
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 with the recipe to suit personal preferences.
Ingredients
- 1 cup fresh mushrooms shopping list
- 1/4 cup butter shopping list
- 2 T plain flour shopping list
- 1 cup chicken stock, warmed shopping list
- 1/4 cup heavy cream shopping list
- 1 onion, coarsely chopped shopping list
- 2 carrots,sliced shopping list
- 2 celery sticks, chopped shopping list
- 1 pound cooked turkey meat, chopped shopping list
- 1/2 cup shelled fresh or frozen peas shopping list
- beaten egg, to glaze shopping list
- salt and ground black pepper shopping list
- For the crust: shopping list
- 2 cups plain all purpose flour shopping list
- 1/4 tsp salt shopping list
- 1/2 cup cold butter, cut in pieces shopping list
- 1/4 cup lard or margarine shopping list
- 4-8 T iced water shopping list
How to make it
- To make the crust, sift the flour and salt into a bowl.
- Cut in the butter and lard or margarine until the mixture resembles breadcrumbs.
- Sprinkle with 6 T of the iced water and mix until the dough holds together.
- If necessary don't hesitate to add more iced water so the mixture will be pliable when you go to make the crust.
- Add a tablespoon of ice water at a time.
- Gather the dough into a ball and wrap in waxed paper.
- Chill for at least 30 minutes.
- Preheat the oven to 375 degrees.
- Melt 2 T of the butter in a heavy pan.
- Whisk in the flour and cook until bubbling.
- Whisk constantly.
- Add the warm chicken stock and cook over medium heat, whisking, until the mixture boils.
- Cook for 2-3 minutes more.
- Whisk in the cream.
- Season with salt and pepper.
- Put to one side.
- Heat the remaining butter in a large, non-stick frying pan until foamy.
- Add the onion and carrots and cook until softened, about 5 minutes.
- Add the celery and mushrooms and cook for 5 more minutes.
- Stir in the turkey and peas.
- Add the turkey mixture to the sauce and stir.
- Taste for flavor.
- Transfer to a 10 cup baking dish.
- Roll out the dough to about 1/8 inch thickness.
- Cut out a piece that is one inch larger all around than the baking dish.
- Lay the dough over the filling.
- Make a decorative crimped edge with your fingers and thumbs.
- Cut several vents in the top crust to allow steam to escape.
- Brush with the egg to glaze.
- Bake until the top crust is browned about 30 minutes.
- Serve the pie hot.
People Who Like This Dish 3
- greekgirrrl Long Island, NY
- crystalwaters Vancouver, CA
- invisiblechef WA
- debra47 Fylde, GB
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