In episode 61 we are making Turkey Pot Pie for dinner. Susie goes over exactly how to make the pot pie from start to finish.
This is a perfect recipe for leftover Turkey from Thanksgiving, or leftover chicken!
Transcript
Click for the full transcript.
Intro:Welcome everybody to another episode of Let’s Make Dinner, your audio library of amazing dinner recipes you can always get on the table. I’m your host, Susie Weinrich.
Susie Weinrich: Okay, we are going to be making a yummy little comfort food recipe today on this episode. I’ve said this in a few episodes, but I’m going to say it again. I usually try not to date my recipes on here and my episodes. I try to keep them pretty evergreen. However, this recipe is for Turkey Pot Pie, and this is an excellent recipe for your leftover Turkey at Thanksgiving or at Christmas or any holiday that you’re celebrating. However, if you don’t have leftover Turkey, you can absolutely use baked chicken, rotisserie chicken, leftover chicken, in this pot pie recipe.
So if you have never had pot pie before, I’m sorry. You need to make pot pie immediately. It’s the number one comfort food. It’s right up there with chicken and dumplings or something like that. What it is, it’s basically a savory pie, so it has a bottom crust and then it has a really thick and creamy filling that’s almost like stew. It’s mixed in with Turkey meat, chicken, meat and then a bunch of vegetables like carrots, celery, onions, sometimes mushrooms, peas, things like that. Then it has a top crust on it and it’s baked together. It is so absolutely delicious.
Tips and Tricks: I don’t think I have a ton of tips for this actual recipe, so I think we’re just going to go ahead and get into making it and any tips that come out are just going to be extra bonus. There are two pieces of equipment that you’re going to want to have to make this recipe. You’ll need a nine inch deep dish pie pan. I will link to one in the show notes so you can check it out if you don’t have one. The other thing that maybe isn’t totally necessary, but I highly recommend using a rimmed baking sheet underneath your pie pan because more likely than not, this pot pie will actually kind of bubble over a little bit, and so you want that to catch the spills in your oven. The other option is to place a piece of foil or something down around the bottom of your pie pan to catch any spills. Make sure you have those two things before you get started, and let’s get started with the recipe.
You’re going to preheat your oven to 425 degrees, and then you’re going to turn your attention and make the filling. I guess I’m going to back up here just a little bit. You have two options for the crust. You can make a pie crust, which I’m not going to actually go over here in this episode. Or you can buy just a pre-made, two crust, store bought pie crust, and use that. Either one will work. Or if you have your own pie crust recipe, absolutely use that.
Turkey Pot Pie Recipe: Back to making the filling. In a large saute pan over medium heat, you’re going to melt four tablespoons of butter. Then you’re going to saute one yellow onion that’s been diced, three garlic cloves that are minced, half a cup of celery that are just in a medium dice, one carrot that’s also in about a medium dice, so the same size as the celery basically. Get that all sauteed until it becomes slightly softened. So we’re talking probably about seven to eight minutes here. Then once that’s done, you’re going to add a quarter cup plus one tablespoon of all-purpose flour and whisk that and stir that around the pan just for about one minute. Then you definitely want a whisk for this next part. You’re going to whisk in two cups of chicken stock, one heaping tablespoon of chicken base and one teaspoon of kosher salt and half a teaspoon of black pepper. You want to whisk that pretty good so that there’s no lumps. You want it really smooth and creamy. You’ll bring that to a boil. So if you need to turn the heat up a little bit, you can, and you’ll simmer it until it’s thickened. That’s about three to five minutes.
Now at the end of that time, you’ll remove it from the heat and stir in a quarter cup of heavy cream, two tablespoons of fresh parsley that’s been chopped, and then one heaping teaspoon of fresh thyme leaves that have been chopped. If thyme is not necessarily your favorite herb, you can absolutely sub in fresh rosemary that’s been chopped in its place. Then you’ll also add in three cups of cooked Turkey or chicken that’s diced or shredded. Chicken and Turkey will both work, whatever you have left over, whatever you have made. If you got a rotisserie chicken, you can use that. All of that will work. The last thing you’re going to stir in is one cup of frozen green peas.
Now give everything a really good stir and then just set that aside and let that cool for a while. We’re going to go ahead and grab that nine inch deep dish pie pan, and we’re going to get the crust laid in there so there’s no need to grease your pie pan. What you want to do is just press one crust down into the pan and make sure you have a little bit of overhang. If you don’t have overhang, you might need to roll the crust out a little bit more so it’s a little bit bigger. Then you’re going to pour that slightly cooled filling into the pie crust. Then you’re going to take the second pie crust and put it on top. So what will happen is you’re going to have extra crust kind of hanging over the edges. You’ll fold that over the outside of the bottom crust, and then you take your thumb and your index finger and your index finger on the other hand, and you seal it shut. So I know that’s kind of confusing, but if you go to the full post, there are actually pictures of this being done so it will make more sense once you actually see the picture.
So you’re going to crimp that completely shut all the way around, and then you whisk together one egg and one tablespoon of water. This is called an egg wash, and it just helps the crust brown and crisp up just a little bit and makes it nice and glossy, which is beautiful. You’ll brush that all over the top of the crust.
Then the final step, this is very important. You want to cut a few slits into the top of the pie crust, and what I usually do is just make a cross on the top. What this does, it allows the steam to vent out of the pie. Otherwise, your pie will blow up in the oven and you don’t want that. That would be a huge mess.
So like I said before, it’s nice to have a rimmed baking sheet that your pie pan will fit on top of because that can catch any spills right in the oven. So place your pie pan on a baking sheet that’s rimmed and bake it for about 30 to 40 minutes at 425 degrees until the crust is deep golden brown, and the filling is kind of bubbling up around the edges. While it’s cooking, if the crust starts to get really brown or you’re getting nervous about how brown it’s getting, you can take some foil and make a tent and place it over the pie. That doesn’t allow the direct heat to actually brown the crust. It just lets the ambient heat still cook it without browning it too much.
So once it’s all cooked through and you are ready to remove it from the oven, you’ll want to take it out and let it rest for at least 15 to 20 minutes before you cut it into individual portions. So what happens there is it sets up and congeals together just like you would with a lasagna. You want that to set for a while and come together before you cut it and serve it.
So what to serve on the side with pot pie can be kind of difficult because really it has everything. It has the starch, it has your veggies, it has your protein, it has everything you need. So what do you add to the side? What I recommend is serving a side salad that has a tart vinaigrette on it since the pot pie is so rich and creamy and savory, a side salad, like a crisp cold side salad with a really tart vinaigrette is a perfect balance. Then some kind of traditional dinner roll is great. Now if you want to add a few more side dishes to kind of bulk up your dinner, I’ve got a great recipe for a broccoli bacon salad that goes perfect. So you could do the side salad, the broccoli bacon salad, the dinner rolls, and then a raspberry jello fluff. I love this dish. So it’s just a super classic jello salad recipe. But it’s a great little sweet balance to all the savory dishes that you’re going to serve here.
So that is it. Now, in the actual post, I’ve got instructions for preparing and freezing and baking from frozen. So if that’s something you want to explore, you can absolutely head over to the post and check all of that stuff out.
As always, I will link all the recipes that I talked about right in this episode in the show notes for you, so you’ll have them to save, pin, look at, print, whatever you need when you’re ready to make Turkey Pot Pie for dinner.
One request I have of you as you’re listening to this show, I would love to have you rate and review this show in your preferred podcast player, especially if you’re listening in Apple Podcasts and you can actually write a review, I would love to hear what you think about the show.
Outro: So until next time, I hope this episode of Let’s Make Dinner makes your dinner time a little easier. See ya.
Comments
No Comments