Turkey Pot Pie second version

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Episode 91

Turkey Pot Pie

Prep Time: 2 hours, 40 minutes (includes pie dough chilling) Cook Time: 40 minutes Total Time: 3 hours, 20 minutes Yield: serves 8

1 unbaked pie crust (what I used) or all butter pie crust
3 Tablespoons (43g) unsalted butter
1/2 cup (65g) chopped yellow onion (1/2 of a medium onion)
1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
1 cup (120g) sliced or diced celery (2–3 stalks)
1 cup (120g) roughly chopped mushrooms
3 garlic cloves, minced
1/4 cup (31g) all-purpose flour (spoon & leveled)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon dried thyme leaves
1/2 teaspoon finely chopped dried rosemary (or more thyme, or dried sage)
2 cups (480ml) chicken broth/stock or turkey broth/stock
1/2 cup (120ml) whole milk
1 cup frozen peas (or other vegetable add-in, see Note)
3 cups (370g) chopped or shredded cooked turkey (or chicken)
egg wash: 1 large egg beaten with 1 Tablespoon milk


At least 2 hours ahead, make the pie dough or use a store bought crust.

Make the filling: Melt the butter in a large skillet or pot over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, thyme, and rosemary until flour has absorbed all the liquid. Stir in the broth and milk. Simmer for 7–8 minutes or until thickened into a gravy consistency. Stir in the frozen peas and turkey, and then remove from heat. Taste and add more salt & pepper, thyme, or rosemary to taste, if desired. Cool for 10 minutes at room temperature. (Or up to 1 day. Cover and store in the refrigerator if making 1 day ahead.) After it has cooled for at least 10 minutes, transfer the filling to a 9-inch pie dish.
Preheat oven to 375°F (191°C).
Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface using a lightly floured rolling pin, roll the dough out into an 11- or 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully lay dough over top of the filling. Trim dough edges so there is only about an inch of overhang. Fold the overhanging dough under, melding it into itself to form a thick edge crust. Crimp the edges with a fork or flute the edges with your fingers.
Cut slits in the top to make steam vents. Lightly brush the top of the pie crust with the egg wash.
Bake for 35–40 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. (See this post on the best pie baking tools for instructions on how to make a pie crust shield out of foil.)
Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired


Recipe Courtesy: Sally’s Baking Addiction