Post by Chuckie on Dec 1, 2017 0:05:24 GMT -5
OK, was using up leftovers today, and concocted this to use up turkey AND leftovers mashed potatoes!! I used my 'basic' recipe from this post: chamberscommune.proboards.com/thread/2490/turkey-pot-pie
And the bottom pie crust from my NEW post: chamberscommune.proboards.com/thread/2957/pie-crust?page=1&scrollTo=25815
To create THIS!
POULTRY SHEPHERD'S POT PIE
1 prepared pie crust (see link above)
4 Tbsp unsalted butter
1 small onion, chopped
2 medium carrots, peeled and thinly sliced
1 rib celery, thinly sliced {I used THREE, but I LOVE celery!}
Kosher salt and pepper
4 Tbsp all-purpose flour
2 1⁄2 cups chicken or turkey broth, warmed
1⁄4 cup heavy cream
3⁄4 tsp dried thyme
1 1⁄2 to 2 cups cooked, shredded, skinless turkey (or chicken) meat
1⁄2 cup frozen peas {I didn't have any, still fine!}
2 cups +/- prepared mashed potatoes for top crust
1 cup shredded cheese of choice
Prepare pie crust, put into pan, prick w/fork, put pie weights in crust, and put in preheated 375 degree oven (NO longer than 15 minutes, remove/set aside) while you:
1). Chop veggies
2). Warm butter in a large saucepan over medium-low heat. Add onion, carrot, and celery, sprinkle with salt and pepper, and cook, stirring occasionally, until tender but not browned, 10 minutes.
3). Sprinkle flour over vegetables and cook 3 minutes, stirring frequently. Stirring constantly, pour in broth and cream. Add thyme. Turn heat to medium, bring to a simmer, and reduce heat back to medium-low so mixture gently simmers. Cook about 5 minutes, until mixture is thickened. taste and season with salt and pepper.
4). Remove from heat; stir in turkey, peas, and parsley. Remove crust from oven (shouldn't be in there MORE than 15 minutes, remove if so). Spoon ingredients into half-baked crust. Top w/mashed potatoes, smooth over top.
Return to oven, bake an additional 20 minutes, remove from oven. Pour 1 cup shredded cheese (I used Parmesan Cheese) over top of spuds. Light Chambers broiler, put pie pan under high broiler until cheese is melted and browned.
Let stand five minutes before cutting/serving.
CHEERS!
Chuckie
And the bottom pie crust from my NEW post: chamberscommune.proboards.com/thread/2957/pie-crust?page=1&scrollTo=25815
To create THIS!
POULTRY SHEPHERD'S POT PIE
1 prepared pie crust (see link above)
4 Tbsp unsalted butter
1 small onion, chopped
2 medium carrots, peeled and thinly sliced
1 rib celery, thinly sliced {I used THREE, but I LOVE celery!}
Kosher salt and pepper
4 Tbsp all-purpose flour
2 1⁄2 cups chicken or turkey broth, warmed
1⁄4 cup heavy cream
3⁄4 tsp dried thyme
1 1⁄2 to 2 cups cooked, shredded, skinless turkey (or chicken) meat
1⁄2 cup frozen peas {I didn't have any, still fine!}
2 cups +/- prepared mashed potatoes for top crust
1 cup shredded cheese of choice
Prepare pie crust, put into pan, prick w/fork, put pie weights in crust, and put in preheated 375 degree oven (NO longer than 15 minutes, remove/set aside) while you:
1). Chop veggies
2). Warm butter in a large saucepan over medium-low heat. Add onion, carrot, and celery, sprinkle with salt and pepper, and cook, stirring occasionally, until tender but not browned, 10 minutes.
3). Sprinkle flour over vegetables and cook 3 minutes, stirring frequently. Stirring constantly, pour in broth and cream. Add thyme. Turn heat to medium, bring to a simmer, and reduce heat back to medium-low so mixture gently simmers. Cook about 5 minutes, until mixture is thickened. taste and season with salt and pepper.
4). Remove from heat; stir in turkey, peas, and parsley. Remove crust from oven (shouldn't be in there MORE than 15 minutes, remove if so). Spoon ingredients into half-baked crust. Top w/mashed potatoes, smooth over top.
Return to oven, bake an additional 20 minutes, remove from oven. Pour 1 cup shredded cheese (I used Parmesan Cheese) over top of spuds. Light Chambers broiler, put pie pan under high broiler until cheese is melted and browned.
Let stand five minutes before cutting/serving.
CHEERS!
Chuckie