TURKEY POT PIE RECIPE WITH HEAVY CREAM RECIPES

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BEST LEFTOVER TURKEY POT PIE RECIPE - HOW TO MAKE TURKEY ...



Best Leftover Turkey Pot Pie Recipe - How to Make Turkey ... image

Thanksgiving leftovers make the perfect pot pie: turkey or chicken, onion, celery, stuffing, and pie crust. You really can't go wrong!

Provided by Ree Drummond

Categories     Thanksgiving    baking    dinner    poultry    snack

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 4-6 servings

Number Of Ingredients 13

1 pie crust (1/2 of Perfect Pie Crust recipe)
1/2 stick butter
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
2 c. leftover turkey, light and dark, diced or shredded (or both!)
1/4 c. flour
2 to 3 cups low-sodium chicken or turkey broth (more if needed!)
Splash of white wine (optional)
3/4 c. heavy cream
Frozen peas (optional)
Fresh thyme, chopped
Salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees.
  • Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
  • Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
  • Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
  • Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
  • Pour mixture into a casserole dish or deep pie pan.
  • Roll out crust so that it’s about 1 inch larger than the pan you’re using.
  • Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
  • Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
  • Allow to cool for a little bit before serving.
  • Serve with a large spoon.

CLASSIC TURKEY POT PIE RECIPE - HOW TO MAKE ... - DELISH



Classic Turkey Pot Pie Recipe - How to Make ... - Delish image

This turkey pot pie has a comforting creamy center with an extra-flaky top. Brushing the crust with heavy cream and sprinkling with flaky sea salt is an absolute must. This is just one more reason we live for the Thanksgiving leftovers.

Provided by Kat Boytsova

Categories     dinner party    feed a crowd    Sunday lunch    Thanksgiving    poultry

Total Time 3 hours

Prep Time 45 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 20

1 1/2 c. (3 sticks) butter, cut into small pieces 
3 3/4 c. cups all-purpose flour
1 1/2 tsp. kosher salt
2 tbsp. granulated sugar
1 1/2 tbsp. apple cider vinegar, chilled
6 tbsp. ice water, plus more if needed
3 tbsp. butter, plus more for greasing baking dish
1 medium onion, finely diced
2 medium carrots, peeled and medium diced
4 cloves garlic, minced
3 tbsp. all-purpose flour
3/4 c. white wine
1 1/3 c. heavy cream, plus 2 tablespoons for brushing
2 1/2 c. shredded turkey meat
1 1/2 c. frozen peas
3 tbsp. freshly chopped parsley
3 sprigs thyme, stems removed
Kosher salt
Freshly ground black pepper
Flaky salt

Steps:

  • Make crust: Place butter into freezer for 15 minutes before starting crust process. In a large food processor, pulse flour, salt, and sugar until combined. Add butter and pulse until pea-size and some slightly larger pieces form. With the machine running, add vinegar and 4 tablespoons ice water into feed tube, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky or too crumbly (test by squeezing some with your fingers). If the dough is too crumbly and not coming together, add ice water, 1 teaspoon at a time, until it does. 
  • Turn dough out onto a lightly floured surface and squeeze together. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a smooth disk, cover with plastic wrap, and refrigerate for at least 1 hour.
  • Make filling: Preheat oven to 375°. In a large, deep-sided skillet over medium heat, melt butter. Add onions and carrots and cook until softened, 5 minutes. Add garlic, then stir in flour and cook until golden and beginning to bubble. Gradually whisk in white wine. Bring mixture to a simmer and cook until the smell of alcohol is cooked out, about 3 minutes. Slowly stream in heavy cream and continue to cook, stirring until mixture comes to a boil and thickens slightly, about 5 minutes. Fold in shredded turkey, peas, parsley and thyme. Season mixture with salt and pepper. Let cool until ready to assemble.
  • To assemble: On a lightly floured surface, roll out one disk of dough into a large round about ¼" thick. Place into a greased, shallow 9" pie dish or deep skillet, trim edges to leave a 1" overhang and then add cooled filling. Roll out second disk of dough into a large round about ¼" thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with remaining heavy cream and sprinkle with flaky salt.
  • Bake pie until crust is golden and filling is bubbling, about 1 hour 15 minutes. If the edges of the pie start to darken faster than the rest of the pie, cover edges with foil. 
  • Let pie cool for 15 minutes before serving.

Nutrition Facts : Calories 841 calories

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