Saturday, November 24, 2012

Chef Chuck's Turkey Pot Pie


Torta Di Tacchino

A savory recipe for Thanksgiving Day leftovers, turkey pot pie with homemade flaky crust.
I cubed white and dark turkey, sauteed vegetables, and stirred in gravy, broth and even sour cream.  A perfect and comforting dish for after the holiday.

Turkey Pot Pie
 
3 cups turkey, cubed
3 tablespoons olive oil
2 tablespoons butter
3 carrots, diced
3 celery stalks, diced
1 large onion, diced
3 small potatoes, diced
1/4 cup corn, cooked
1/2 cup mushrooms, chopped
1/4 cup sour cream
1/4 cup gravy
3/4 cup chicken broth, warm
1 tablespoon flour
1 teaspoon rosemary, chopped
salt and pepper

Crust

3 cups flour 
1 teaspoon salt
1 teaspoon baking powder
2 sticks cold butter, cubed
8-10 tablespoons ice water
1 egg white

In a large frying pan heat olive oil and butter add carrots, celery, onions, potatoes, salt and pepper  saute for about 5 minutes.  Add mushrooms and corn and cook for another minute or two.  Add in turkey, and broth heat till boiling then stir in sour cream and gravy.  Add 1 tablespoon of flour to thicken the gravy, season with rosemary, salt and pepper.  Cover and cook on low for a few minutes.
Using a food processor combine flour, salt and baking powder combine add cubed butter
a little at a time.  Then add ice water till a ball forms.  Kneed on floured board and wrap
with plastic wrap. Butter your baking dish, cut off a small section of dough and roll out to fit bottom of dish.  I filled 6 individual dishes then put on a top.  Cut slits to allow steam to come out,  brush with egg whites.  Bake at 375 degrees for 35-40 minutes, crust should be golden.
Ricette by Chef Chuck's Cucina

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