Turkey Pot Pie
Turkey Pot Pie is a hearty and comforting dish that's perfect for a cold winter night. It's made with a creamy broth, tender vegetables, and a flaky crust.
Turkey Pot Pie is a hearty and comforting dish that's perfect for a cold winter night. It's made with a creamy broth, tender vegetables, and a flaky crust.
- 1/2 cup milk
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cups water
- 2 stalks celery chopped
- 3 tablespoons all-purpose flour
- 1 recipe pastry for a (10 inch) double crust pie
- 4 tablespoons butter divided
- 1 small onion minced
- 2 carrots, diced
- 3 tablespoons dried parsley
- 2 cubes chicken bouillon
- 3 potatoes, peeled and cubed
- 1 1/2 cups cubed cooked turkey
- Carbohydrate 7.18261950095892 g
- Cholesterol 62.2285625078085 mg
- Fat 10.8087846070849 g
- Fiber 1.2222237659723 g
- Protein 12.5001901661432 g
- Saturated Fat 5.23573512111077 g
- Serving Size 1 1 Serving (170g)
- Sodium 158.651346529041 mg
- Sugar 5.96039573498663 g
- Trans Fat 0.952465303352199 g
- Calories 177 calories
Step-by-step
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
Enclosing cooked poultry and vegetables inside a pastry shell requires careful management of moisture to prevent the bottom crust from turning soggy. Transforming leftover roasted bird into a rich pie filling relies on precise starch gelatinization and thermal control. The following technical adjustments ensure structural integrity and proper texture throughout the baking process.
- Cook the cubed potatoes in boiling liquid only until they reach a firm-tender state at roughly 7 minutes, because completely softened tubers will disintegrate into the sauce during baking.
- Whisk all-purpose flour directly into melted butter over medium heat to cook out the raw cereal taste for at least 60 seconds before introducing the dairy.
- Permit the hot vegetable and turkey mixture to cool slightly down to approximately 120 degrees Fahrenheit before pouring it into the unbaked pastry shell, protecting the butter fats in the dough from melting prematurely.
- Cut four distinct slits into the top crust to allow internal water vapor to escape continuously, preventing pressure buildup that can rupture the seams.
- Bake the assembly at a high initial temperature of 425 degrees Fahrenheit for 15 minutes to set the pastry structure, then drop the dial to 350 degrees Fahrenheit for the remaining 20 minutes to achieve even browning.
Properly managing oven thermal zones allows the pastry to flake without scorching the interior contents. Storing any remaining portions covered in the refrigerator for up to three days preserves the structural integrity of the crust.
