EMERIL'S TURKEY POT PIE WITH SAVORY PIE CRUST
1 recipe Basic Savory Pie Crust (recipe follows)
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
Salt and freshly ground black pepper to taste
6 tablespoons bleached all-purpose flour
2 cups Chicken Stock or canned chicken broth
1 cup half-and-half
1 cup peeled and diced Idaho potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
1 cup leftover sweet potatoes
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes (OR any leftover vegetables from Thanksgiving)
1 cup sweet young peas, fresh or frozen (defrost if frozen)
2 cups shredded cooked turkey, white and dark meat
2 tablespoons finely chopped fresh parsley leaves
Prepare the pie crust dough and refrigerate while preparing filling.
Preheat the oven to 400 degrees F. Grease a 9x9x2-inch baking pan.
Heat the butter in a large saute pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes.
Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux.
Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes.
Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper.
Stir in the potatoes, carrots, peas (or any other leftover Thanksgiving vegetables), turkey, and parsley, season with salt and pepper, and mix well.
Line the baking pan with one of the rolled-out pie crusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet.
Bake until the crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before slicing to serve.
BASIC SAVORY PIE CRUST
(Makes 2 pie crusts, enough for one 9-inch and one 10-inch crust)
3 1/4 cups bleached all-purpose flour
1 teaspoon salt
1 1/2 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water, as needed
TO PREPARE THE DOUGH:
Combine the flour and salt in a large mixing bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
TO MAKE THE CRUST:
Remove the dough from the refrigerator and place it on a lightly floured work surface. For 2 crusts, cut the dough in 2 equal pieces and put the second half back in the refrigerator.
For each crust, roll out the dough on the floured surface into a square about 14 inches across and 1/8 inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a square baking pan. Fill and proceed as directed in the recipe.
Source: Emeril's TV Dinners by Emeril Lagasse
1 recipe Basic Savory Pie Crust (recipe follows)
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
Salt and freshly ground black pepper to taste
6 tablespoons bleached all-purpose flour
2 cups Chicken Stock or canned chicken broth
1 cup half-and-half
1 cup peeled and diced Idaho potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
1 cup leftover sweet potatoes
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes (OR any leftover vegetables from Thanksgiving)
1 cup sweet young peas, fresh or frozen (defrost if frozen)
2 cups shredded cooked turkey, white and dark meat
2 tablespoons finely chopped fresh parsley leaves
Prepare the pie crust dough and refrigerate while preparing filling.
Preheat the oven to 400 degrees F. Grease a 9x9x2-inch baking pan.
Heat the butter in a large saute pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes.
Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux.
Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes.
Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper.
Stir in the potatoes, carrots, peas (or any other leftover Thanksgiving vegetables), turkey, and parsley, season with salt and pepper, and mix well.
Line the baking pan with one of the rolled-out pie crusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet.
Bake until the crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before slicing to serve.
BASIC SAVORY PIE CRUST
(Makes 2 pie crusts, enough for one 9-inch and one 10-inch crust)
3 1/4 cups bleached all-purpose flour
1 teaspoon salt
1 1/2 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water, as needed
TO PREPARE THE DOUGH:
Combine the flour and salt in a large mixing bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
TO MAKE THE CRUST:
Remove the dough from the refrigerator and place it on a lightly floured work surface. For 2 crusts, cut the dough in 2 equal pieces and put the second half back in the refrigerator.
For each crust, roll out the dough on the floured surface into a square about 14 inches across and 1/8 inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a square baking pan. Fill and proceed as directed in the recipe.
Source: Emeril's TV Dinners by Emeril Lagasse
MsgID: 3145271
Shared by: Betsy at Recipelink.com
In reply to: Recipe: TV and Radio Recipes (6)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: TV and Radio Recipes (6)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (6)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: TV and Radio Recipes (6) |
Betsy at Recipelink.com | |
2 | Recipe: Emeril's Turkey Pot Pie with Savory Pie Crust |
Betsy at Recipelink.com | |
3 | Recipe: Instant Pancake Mix (Good Eats, Alton Brown) |
Betsy at Recipelink.com | |
4 | Recipe: Pizza Pizzas (Good Eats, Alton Brown) |
Betsy at Recipelink.com | |
5 | Recipe: Crepes - To Make and Store (blender or food processor) |
Betsy at Recipelink.com | |
6 | Recipe: Fritter Batter |
Betsy at Recipelink.com | |
7 | Recipe: Smothered Cabbage (Morrison's Cafeteria) |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Wild Rice Pancakes with Chicken (using cooked chicken, avocado and bacon)
- Walkaway Roast Chicken with Onions and Potatoes
- Grilled Turkey, Portabella and Vegetable Skewers
- Easy Chicken Cacciatore (Del Monte, 1988)
- Honeyed Chicken Legs
- Stuffed Cornish Hens with Mushroom Wine Sauce
- Chicken on the Grill (with horseradish and lemon marinade)
- Ginger Chicken With Carrots And Fruit
- Chicken Cacciatore (2 1/2 quart crock pot)
- Chicken Roasted on a Bed of Apples
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute