I was able to follow my menus just as planned this past week, with the exception of last night (Friday). The day was long and busy and by suppertime I was “done”. We got sandwiches from the local cafe and they were delicious. However, I still have two one-gallon bags full of leftover turkey to use up.
Tonight’s supper was homemade turkey pot pie, using the recipe from Joy of Cooking, plus mushrooms. I used a little bit of the white meat that was left, plus a thigh and wing, so there is still plenty of turkey to use up. The celery and mushrooms were needing to be used, the carrots purchased fresh yesterday. I made the pastry dough, and while my pie crust is always flaky, and always tasty, it’s never pretty.
Since this recipe makes everything from scratch, it takes awhile to put together, but well worth the time. When Jess took her first bite tonight, and closed her eyes and sighed. That’s all the thanks I need.
Basic Pie Dough (you will need 1/2 of this. I went ahead and made the entire recipe and put the second half in the freezer.)
Sift together: 2 1/2 C flour and 1 1/4 tsp salt
Add: 3/4 C chilled shortening and 3 TBS cold unsalted butter
Cut half the shortening and butter into the flour mixture (I used my hands), until the consistency of cornmeal. Add the second half of shortening and butter and work until dough is pea-sized.
Sprinkle the dough with 6 TBS ice water. Blend the water gently into the dough just until it all holds together. If necessary, add one teaspoon to one tablespoon more ice water.
Divide dough in half, shape each into a disk, wrap in plastic and refrigerate while you make the pot pie filling.
Melt 4 TBS butter in a large saucepan over med-high heat. Add 1/2 C flour and whisk until smooth. Cook, whisking constantly for one minute. Remove pan from heat. Add in 2 C chicken stock and whisk til smooth. Whisk in 1 1/2 C milk or half and half. (I used about 1/2 C fat free half and half, and one C skim milk.)
Increase heat and bring mixture to a simmer, whisking constantly. Cook and whisk for one minute. Stir in cooked turkey, bring to simmer and cook one minute more. Remove from heat and season with salt and pepper to taste.
Preheat oven to 400 degrees F. Spray a 9 x 13 pan with nonstick cooking spray.
In a large skillet, over med-high heat, melt 4 TBS butter (I used olive oil). Add in vegetables: 3 sliced carrots; 2 stalks celery, chopped; one medium chopped onion. I also added in 6 large, sliced mushrooms. Cook for 5 minutes, stirring occasionally.
Stir the vegetables into the creamed turkey mixture, adding in 3/4 C frozen peas. Pour entire mixture into baking dish. Roll out pie dough to fit baking dish and place on top of filling. Tuck edges in and make several slits in dough. Brush dough with egg wash.
Bake 30-40 minutes, until dough is brown and sauce is bubbling.