Recipe: Turkey Pot Pie

  • Updated: November 13, 2013 - 4:00 PM
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Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA•joel koyama@startribune

Bev’s crust√

Makes enough for 6 individual pot pies.

Note: This crust is from “The New Midwestern Table” by Amy Thielen. You’ll need only half for 6 individual pot pies, so freeze the remaining dough for a single-crust pie, or future pot pies. (The recipe also makes a 9- to 10-inch double-crust pie of any kind.) Pot pies may be assembled 4 hours in advance. Cover and refrigerate until it’s time to bake.

• 2 1/2 c. flour

• 1 tsp. salt

• 1 c. (2 sticks) unsalted butter, cold, cut in 16 pieces

• 1 egg yolk

• Generous 1/2 c. milk, or more if needed

Directions

In a large bowl, whisk together the flour and salt. With a pastry blender, cut the butter into the flour until the larger remaining chunks are the size of small peas.

Drop the egg yolk into a liquid measuring cup and add milk until you reach exactly 2/3 cup (you’ll use about 1/2 cup plus 1 tablespoon). Mix the egg yolk and milk with a fork until combined, then add it to the flour mixture all at once. Mix the dough with a fork until you can gather most of it into a ball. This is most easily done in the bowl, like packing a large snowball; if it seems any drier or more difficult than that, add another tablespoon of milk.

Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour and as long as 2 days. Let dough come to room temperature for 30 minutes before rolling it.

 

turkey Pot Pie Filling √

Makes enough for 6 individual pot pies.

Note: A roasted half-breast makes about 3 to 4 cups of diced turkey. You also can substitute chicken, or use more vegetables, just making sure your total ingredients add up to 6 to 7 cups. The bacon is optional, but a nice touch.

• 3 to 4 c. diced turkey, from leftover turkey or roasted half-breast

• Vegetable oil

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  • Ingredients used in making a turkey pot pie. Assembling pastry and filling for individual Turkey Pot Pies in Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • 1. Carrots, peas, onions and red potatoes are a classic combo with turkey. 2. When the onions are soft, add flour and stir for 2 minutes. 3. Add hot stock and stir until it thickens. 4. A bit of cream adds richness. 5. Par-cooked vegetables are added next. 6. Turkey, potatoes and carrots should be cut to a similar size. 7. Stir gently to combine and check seasonings. 8. Divide filling evenly among dishes. 9. Top with crisp crumbled bacon. 10. Roll the pastry dough into a 10- by 16-inch rectangle. 11. Cut six 5-inch squares, using the remaining...

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

  • Turkey pot pie. Minneapolis, MN on October 31, 2013. ] JOELKOYAMA‚Ä¢joel koyama@startribune

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