The best delicious Emeril's Turkey Pot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Emeril's Turkey Pot Pie recipe today!
Hello my friends, this Emeril's Turkey Pot Pie recipe will not disappoint, I promise! Made with simple ingredients, our Emeril's Turkey Pot Pie is amazingly delicious, and addictive, everyone will be asking for more Emeril's Turkey Pot Pie.
What Makes This Emeril's Turkey Pot Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Emeril's Turkey Pot Pie.
Ready to make this Emeril's Turkey Pot Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
6 tb Unsalted butter; (3/4 stick)
1 c Chopped yellow onions
1/2 c Chopped celery
Salt and freshly ground
-black pepper to
; taste
6 tb Bleached all-purpose flour
2 c Chicken Stock or canned
-chicken broth
1 c Half-and-half
1 c Peeled and diced Idaho
-potatoes; cooked in boiling
; salted water until
; tender, 4 to 5
; minutes
1 c Leftover sweet potatoes
1 c Diced carrots; cooked in
-boiling
; salted water until
; tender, 4 to 5
; minutes (OR any
; leftover vegetables
; from Thanksgiving)
1 c Sweet young peas; fresh or
-frozen
; (defrost if frozen)
2 c Shredded cooked turkey;
-white and dark meat
2 tb Finely chopped fresh parsley
-leaves
1 Recipe Basic Savory Pie
-Crust; (see below)
-BASIC SAVORY PIE CRUST-
3 1/4 c Bleached all-purpose flour
1 ts Salt
1 1/2 c Cold lard or solid vegetable
-shortening
4 tb Ice water; as needed, up to
-5
1. Preheat the oven to 400 degrees. Grease a 9x9x2-inch baking pan.
2. 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.
3. 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)
1. 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.
2. 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.
This recipe
Yields
1 servings
Leave a Reply