Leftover Turkey Pot Pie (Print Version)
# Ingredients:
01 -
2 ½ cups all-purpose flour.
02 -
1 teaspoon sea salt.
03 -
1 teaspoon granulated sugar.
04 -
1 cup salted butter, chilled and cubed.
05 -
½ cup ice water.
06 -
4 cups oven roasted turkey, cubed.
07 -
2 red potatoes, diced (about 2 cups).
08 -
4 Tablespoons salted butter, divided.
09 -
½ cup water.
10 -
1 ½ Tablespoons minced garlic.
11 -
3 carrots, diced.
12 -
2 ribs of celery, diced (1 cup).
13 -
½ cup onion, diced.
14 -
Salt and freshly ground pepper.
15 -
½ cup frozen peas.
16 -
½ cup frozen corn.
17 -
2 cups water (for the sauce).
18 -
2 ½ Tablespoons chicken base (better than bouillon).
19 -
1 ½ cups Whole Milk.
20 -
¾ cup flour.
21 -
½ teaspoon onion powder.
22 -
½ teaspoon sea salt.
23 -
¼ teaspoon black pepper.
24 -
½ teaspoon garlic powder.
25 -
1 Tablespoon heavy cream.
26 -
1 egg yolk.
# Instructions:
01 -
In a food processor, combine flour, sea salt, sugar, butter, and ice water. Process until coarse crumbs form. Transfer to a work surface, shape into a ball, then divide into two discs. Wrap in plastic and chill for at least 1 hour or overnight.
02 -
Preheat your oven to 425°F (220°C).
03 -
In a bowl, whisk together the flour, onion powder, garlic powder, sea salt, and black pepper. Add milk and whisk until smooth.
04 -
In a saucepan over medium heat, boil 2 cups of water. Dissolve the chicken base in the boiling water, then whisk in the milk and flour mixture. Cook, stirring constantly, until thickened, about 3 minutes. Set aside.
05 -
In a large nonstick saucepan, add potatoes, 2 tablespoons butter, garlic, and ½ cup water. Cover and cook for 10 minutes until the potatoes are soft, stirring occasionally.
06 -
Add remaining butter, carrots, celery, and onion to the saucepan. Cook until softened, then stir in peas, corn, turkey, and sauce. Remove from heat.
07 -
Roll out the chilled dough discs. Fit one into the bottom of a pie dish. Add the turkey mixture, then top with the second dough disc. Seal the edges and cut an 'X' for steam to escape.
08 -
Whisk together egg yolk and heavy cream. Brush over the pie crust. Use a pie crust shield to protect the outer edge if desired.
09 -
Bake on the lower oven rack for 30-35 minutes until the crust is golden and the filling is bubbling. Cool for at least 10 minutes before serving.
# Notes:
01 -
You can substitute chicken broth for the chicken base and water.
02 -
Use Yukon Gold potatoes if you don't have red potatoes.
03 -
Mix and match vegetables as you prefer.
04 -
Store leftovers in the refrigerator for up to 5 days.
05 -
To freeze, wrap tightly and store for up to 2 months.