Tuesday, November 30, 2010

Leigh's Turkey Pot Pie

My favorite part of Thanksgiving is the leftovers.  Specifically, turkey pot pie.  We just polished off the rest of the one I made Sunday and I forgot to take a picture of it for the blog.  Mostly because I didn't even think about blogging about that.  So, instead here's a picture of another pie I made.  Just imagine it with turkey and veggies inside, instead of what's really in it (apples).The only recipe I follow is for the pastry, and I use the one for a 2 crust 9" pie from my trusty Fannie Farmer Cookbook.  After making the dough, refrigerate it before rolling it out while you prepare the filling, as follows:

  • 3 medium potatoes
  • 1/2 onion
  • 4 or 5 carrots
  • a couple stalks of celery
  • about a cup of broccoli (I hate peas)
Chop those up into bite sized pieces and put them all into a steamer until al dente (just barely fork tender).  Make the sauce:

  • 3 tablespoons of butter (not margarine!)
  • 3 tablespoons of flour
  • about a cup of chicken broth
  • about a cup of heavy cream
  • salt and pepper to taste
Make a roux by melting the butter and adding the flour, whisking until smooth.  Gradually add the broth while whisking, then the cream.  Keep whisking and adding more broth (or cream), until the mixture begins to thicken. Salt and pepper to taste. Once it begins to thicken, turn down to simmer, and roll out the bottom crust for the pie. Fit the crust into a 9" pie plate.  I used a 9 inch square and 2 inch deep pan for this one.  If the sauce gets too thick, add more liquid but don't worry about it being too thin, the potatoes will thicken it when you cook the pie.

Chop up into bite sized pieces about 2 cups of your leftover turkey.  Put the turkey and the veggies into the pastry filled pie plate and pour the sauce over.  Roll out the top crust and crimp the edges.  Decorate with bits of shaped dough, and brush the top with egg if you want it shiny.

Bake in a preheated 425 degree oven for 15 minutes, then turn the heat down to 350 degrees and continue cooking for about 30 minutes until the crust is golden brown.  I have no clue how many calories are in this and I don't care.  It's really good.

1 comment:

Jimi K said...

That is so beautiful (as usual)! I'm guessing you would both have had enough pie by Saturday---whatever is inside?