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    You are in: Home / Recipes / Kinsby's Best-Ever Pot Pie (Turkey or Chicken) Recipe
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    Kinsby's Best-Ever Pot Pie (Turkey or Chicken)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    BachFromTheDead's Note:

    A delicious Pot pie recipe to use up your leftover turkey, or to just make a pot pie. Note; Variations: add 1/2 cup sliced mushrooms or broccoli and grate cheddar onto the crust following the egg wash.

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    Ingredients:

    Serves: 6

    Yield:

    pies

    Units: US | Metric

    crust

    Filling

    Directions:

    1. 1
      To prepare the crust, Combine flour, sugar, and salt in a large bowl; cut in butter and mix with fingertips until mixture resembles coarse meal. Add vinegar and water, tbsp at a time; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes or overnight until needed.
    2. 2
      To prepare the filling, bring 5 cups Chicken Stock to a boil in a medium saucepan. Add the potato and carrot; cook for approximately 4 minutes. Meanwhile, Melt the butter in a very large skillet over a medium heat and the onion; cook for 2-5 minutes until the onions just begin to sweat. Combine 1 cup flour, corn starch and 1 cup remaining Chicken Stock in a small bowl; whisk until well combined. Add to the skillet. Stir in the potato mixture with the reserved cooking liquid, turkey or chicken, peas, seasonings, half-n-half, sherry, and celery. Remove from heat (you can store for a day or two until you wish to bake it).
    3. 3
      Pour approximately 1-2 cups filling into ramekins of choice (or you can pour the entire filling into a casserole dish to bake it whole. Metal bowls work too).Pre-heat the oven to 400 degrees farenheit.
    4. 4
      Roll the dough out to about 1/4-1/2 inch-thick and cut the appropriate size for your pot pie Place the dough atop of the filling (either press the dough into sides of the ramekin, or just leave flat; feel free to be decorative) and cut four slits in the center of the dough (to let the steam escape). Whisk the egg with the 4 tbsp half-n-half and brush onto the dough and bake for approximately 40-65 minutes; until the crust is a golden brown and puffed.

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    Nutritional Facts for Kinsby's Best-Ever Pot Pie (Turkey or Chicken)

    Serving Size: 1 (692 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1073.3
     
    Calories from Fat 498
    46%
    Total Fat 55.4 g
    85%
    Saturated Fat 32.4 g
    162%
    Cholesterol 203.4 mg
    67%
    Sodium 2233.5 mg
    93%
    Total Carbohydrate 104.7 g
    34%
    Dietary Fiber 7.2 g
    29%
    Sugars 10.4 g
    41%
    Protein 35.4 g
    70%

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