Turkey/Chicken Pot Pies (4 Ways)
Saturday December 31, 2011
After Christmas, Thanksgiving and Easter we are left with impossibly large amounts of turkey. Instead of eating leftovers for days after, I have come up with a solution! Turkey pot pies people! Get on the train!
Usually I top the pies with pie crust (single crust - we are not a crust family), however this year, I tried some other options and used phyllo dough, and potatoes.
The phyllo was very light and I quite enjoyed it- but I did receive mixed reviews. Some people did prefer the traditional crust to the phyllo, so do what you will! You can also make a double pie crust (I always make single - it's less work and I like more filling:crust ratio).
I made about 6 pies (1 large one for dinner and then ~5 small individual sized portions which I froze after topping with the crust -unbaked).
Every time I make turkey (or chicken) pot pie, my recipe changes. I have written up a basic version that you can change around- have fun with it, make it your own. Just dump all your leftovers into the pot after the onions are sautéed and add enough broth to keep it juicy. Add some cornstarch to thicken and you are in business.
Recipe: Turkey Pot Pie
Makes 1 large and ~4 small pot pies (which I freeze)Ingredients:Base Recipe
1 large onion chopped
2 leeks chopped
2 cloves garlic minced
4 cups cooked turkey/chicken meat (5-6 chicken breasts) (shredded)
~1 litre chicken broth
3 medium potatoes in small cubes (or leftover roasted potatoes)
leftover stuffing (optional)
leftover gravy (optional)
~1 cup of chopped kale
1/3 cup corn starch dissolved in cold water
1 cup frozen peas
2 carrots sliced thinly
2 tsp dried cilantro
2 tsp dried basil
2 tbsp chicken seasoning (I use club house chicken spice)
salt and pepper to taste
Crust Options:
pie crust
phyllo dough
mashed potatoes
thinly sliced potatoes
Method:Sauté onions, leeks and garlic in large pot until tender, add the seasonings (basil, cilantro, chicken spice, salt and pepper) and potatoes (unless you are using leftovers like I did- then you can add them with the cooked meat).
Stir for 2 minutes, then add the chicken stock (you don't want too much or your pie will be runny - don't cover the contents of the pot, just add enough so that you can see it just below. You can always add more later). Bring to a boil, then turn down and cook until potatoes are just able to be pierced with a fork (that is if you are not using leftover ones).
Add the cooked meat as well as the peas and carrots. Bring back to a boil and add the cornstarch mixed with cold water (dissolve before adding in) until the filling thickens. Cook for ~5 minutes, then take off heat and cool. Preheat the oven to 350°F.
Traditional Pie Crust: Prepare a double pie crust (recipe below). Pour the filling into a pie plate (~9-11 inch), cover with pie crust, trim the edges and press edges into plate with a fork to seal. Use the extra filling and second pie crust to make more pies for freezing. Poke vent holes in the top and cook in the oven for 30-40 minutes or until the filling is bubbling and the crust is golden.
Phyllo Crust: I ended up using about 1/2 a package. Stack sheets and cut in thirds. Place thirds on top of each other and cut into squares. Brush with olive oil and layer decoratively on top of the pie. Brush with olive oil before baking. Bake in oven for 30-40 minutes or until the filling is hot and the crust is golden.
Mashed Potato Crust: Use 3-5 medium potatoes. Peel and cut into cubes. Boil for ~ 10 minutes or until the potatoes are fork tender. Drain and mash with milk and butter (~1/2 cup of milk and 1-2 tbsp butter). Season with salt and pepper to taste. Make sure the filling is cool before spreading the mashed potatoes on top to avoid the mashed potatoes incorporating into the filling. Spread evenly overtop of the filling. Bake in oven for 30-40 minutes or until filling is hot- if the top is not browning you can broil it for a minute or so.
Crispy Potato Topping: Use 1 medium potato. Thinly slice the potato (as thin slices as you can manage - the thinner they are, the less time it will take and they will crisp up more). Toss the potato slices with salt and pepper (or chicken seasoning) and ~2 tbsp olive oil. Layer them in spirals overtop of the filling and bake in oven for 30-40 minutes or until filling is hot and potatoes are crispy (it might need some broiling if they are taking too long).
NOTE: if filling is hot, you must cook immediately after putting on the crust, otherwise it will become soggy!
Recipe: Basic Pie Crust
Makes 1 double crust
Ingredients:
2 cups flour
3/4 cup chilled butter cubed
~1/3 cup ice water
Notes:
Makes enough for a double crust. For a single crust, 1/2 the recipe.
Method:
In food processor, combine flour and butter and pulse a few times until the butter is the size of small peas.
Add water while processor is on until the dough just starts to hold together. You may need less than 1/3 of a cup so just add until the mixture begins to adhere. The mixture should be like sand and when you squish it together, it should hold.
Dump out the contents of the food processor on a lightly floured surface, or on parchment paper or a Silpat (silicone mat) for rolling. Separate the dough into 2 disks. Wrap one in plastic wrap and place in fridge for the top crust.
Roll out one until circular and 1/8 inch-thick. If doing a bottom crust- carefully place into an ~9 inch pie plate. Trim edges until flush with the edges of pie plate. Fill crust (or just fill the pie plate with filling if doing a single crust) with desired filling and top with the second piece of dough (roll out just like the first) and trim edges. Press a fork into the sides to adhere to the pie plate or crimp decoratively.
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3/4 cup chilled butter cubed
~1/3 cup ice water
Notes:
Makes enough for a double crust. For a single crust, 1/2 the recipe.
Add water while processor is on until the dough just starts to hold together. You may need less than 1/3 of a cup so just add until the mixture begins to adhere. The mixture should be like sand and when you squish it together, it should hold.
Dump out the contents of the food processor on a lightly floured surface, or on parchment paper or a Silpat (silicone mat) for rolling. Separate the dough into 2 disks. Wrap one in plastic wrap and place in fridge for the top crust.
Roll out one until circular and 1/8 inch-thick. If doing a bottom crust- carefully place into an ~9 inch pie plate. Trim edges until flush with the edges of pie plate. Fill crust (or just fill the pie plate with filling if doing a single crust) with desired filling and top with the second piece of dough (roll out just like the first) and trim edges. Press a fork into the sides to adhere to the pie plate or crimp decoratively.
