Kinsby's Best-Ever Pot Pie (Turkey or Chicken)
- Ready In:
- 1hr 10mins
- Ingredients:
- 24
- Yields:
-
6 pies
- Serves:
- 6
ingredients
-
crust
- 709.77 ml all-purpose flour
- 4.92 ml salt
- 315.37 ml chilled butter, diced
- 9.85 ml cider vinegar
- 4.92 ml sugar
- 29.58-88.74 ml ice water (just to moisten the dough)
-
Filling
- 1419.54 ml chicken stock, divided
- 4 baking potatoes, cubed-diced
- 2 large carrots, sliced (1/4-inch thick)
- 29.58 ml butter
- 2 stalk celery, sliced (1/4-inch thick)
- 473.18 ml cooked turkey, diced (chicken works too)
- 1 large chopped onion
- 236.59 ml all-purpose flour
- 7.39 ml cornstarch
- 236.59 ml frozen tiny peas
- 118.29 ml half-and-half cream
- 59.16 ml half-and-half cream, divided
- 118.29 ml dry sherry
- 12.32 ml salt
- 1.23-2.46 ml dried thyme
- 1.23-2.46 ml black pepper
- 1.23-2.46 ml sage
- 1 egg
directions
- 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.
- 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).
- 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.
- 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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