Turkey Pot Pie A La Kat Recipes

TURKEY POT PIE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

POT PIE A LA DINDE (TURKEY POT PIE)

Steps:

• Melt 4 tablespoons of butter in a large saucepan and add the cubed onion, sweat until transparent without coloration. Add the peppers, carrots, and celery and sweat for 1 to 2 minutes on medium heat. Sprinkle the flour on the vegetable/butter mixture and mix well until the flour seems to disappear. Cook for one or two minutes to remove the raw flour taste and add the cold milk a little at a time while whisking energetically. Add salt, pepper, dry herbs, mustard and mix well. Add the thawed corn and the tomatoes at the last minute and set aside.
• Cube the turkey meat in medium sized cubes and season with salt and pepper. Melt one tablespoon of butter in a frying pan and sear the meat on medium heat until you get a golden color. Remove the turkey, let it drain on paper towels and add it to the vegetable and the sauce.
• Melt the brown bits from the frying pan with some water and add to the sauce. Check the seasoning and set aside.
• Butter an oven-proof dish with the remaining butter, add the turkey/vegetable/sauce mixture. Roll the dough out, cut some slits on top, both for decor and to allow the steam to escape when baking. Place the dough on the stew making sure it comes slightly up the sides of the dish.
• Place the yolk of the egg in a small dish and add 1 tablespoon cold water, mix and brush the top of the crust. Bake in an oven pre-heated to 400 degrees. Cook for 30 to 40 minutes until the crust is nice and brown and then serve immediately.

TURKEY POT PIE A LA KAT

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Press pie crust pastry into the bottom of a 10-inch pie dish; reserve top crust.
• Heat canola oil in a large skillet over medium heat; cook and stir onion, carrots, celery, parsley, oregano, salt, and black pepper until vegetables are slightly tender, about 5 minutes. Stir in 1 tablespoon butter until melted. Pour in chicken broth and bring to a boil. Add sweet potato; simmer until tender, about 15 minutes. Stir in peas; reduce heat to low.
• Melt remaining 1 tablespoon butter in a saucepan over medium-low heat; cook and stir turkey and flour until turkey is heated through, about 5 minutes. Pour milk into saucepan with turkey and bring to a simmer. Transfer turkey sauce to vegetable mixture and continue to cook until thickened, about 10 minutes more. Remove from heat and allow to cool.
• Bake bottom crust in preheated oven until lightly browned, about 8 minutes. Allow to cool for 5 minutes; pour turkey and vegetable mixture into crust. Roll reserved top crust over turkey filling and pinch edges to seal. Cut four slits in the top crust for steam to escape.
• Return to oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until crust is golden brown, about 10 minutes more.

TURKEY POT PIE A LA KAT

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Press pie crust pastry into the bottom of a 10-inch pie dish; reserve top crust.
• Heat canola oil in a large skillet over medium heat; cook and stir onion, carrots, celery, parsley, oregano, salt, and black pepper until vegetables are slightly tender, about 5 minutes. Stir in 1 tablespoon butter until melted. Pour in chicken broth and bring to a boil. Add sweet potato; simmer until tender, about 15 minutes. Stir in peas; reduce heat to low.
• Melt remaining 1 tablespoon butter in a saucepan over medium-low heat; cook and stir turkey and flour until turkey is heated through, about 5 minutes. Pour milk into saucepan with turkey and bring to a simmer. Transfer turkey sauce to vegetable mixture and continue to cook until thickened, about 10 minutes more. Remove from heat and allow to cool.
• Bake bottom crust in preheated oven until lightly browned, about 8 minutes. Allow to cool for 5 minutes; pour turkey and vegetable mixture into crust. Roll reserved top crust over turkey filling and pinch edges to seal. Cut four slits in the top crust for steam to escape.
• Return to oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until crust is golden brown, about 10 minutes more.