Friday, November 23, 2012

Pot Pie

My oldest daughter decided to straighten her hair. So, I am going to take a poll to see what you think. I prefer the curls. She was born with dark straight hair then after a couple of months her blond curls came in and we have never known anything else. What do you think?
Straight? Curly as before? You are welcome to vote here. The next day she washed her hair and the curls were instantly back. I remember how my Grandmother always would curl her hair and Allie has instant curls.
I hope you had a wonderful Thanksgiving or a great day yesterday. Did you eat a lot of turkey? Do you have a lot left? My husband loves leftover turkey. How do you eat your leftover turkey? My husband's favorite way is to make a sandwich. My son doesn't care since he just loves turkey. Growing up, my Mom always made a turkey pot pie the next day. My husband is afraid of pot pies because he thinks there are peas hiding out in there. I made his pea free.

Turkey/Chicken Pot Pie
2 Tbsp unsalted butter
1 medium yellow onion, chopped
1 large russet potato, peeled and chopped
3 cloves garlic, minced
1/2 red bell pepper, diced
8 oz. button mushrooms, sliced
1/4 tsp crushed red pepper flakes
salt and ground pepper
3 cups cooked turkey/chicken, cut into bite size pieces

Cream Sauce:
1/2 cup unsalted butter
1 cup all purpose flour
2 1/2 cups chicken stock
1/2 cup heavy cream
1 Tbsp hot pepper sauce
Salt and ground pepper

1 cup unsalted butter
3 cups all purpose flour
8 oz. chilled cream cheese
1 1/2 tsp salt
1/8 tsp ground white pepper
1 large egg, beatened

To make filling:
  1. In a large skillet, melt the butter over medium heat.
  2. Add the onion and potato. Saute for 5 minutes.
  3. Add the garlic, bell pepper, and mushrooms. Saute for 15 minutes or until potatoes are tender.
  4. Stir in the crushed red pepper, salt, and pepper to taste.
  5. Stir in the turkey/chicken meat until incorporated.
  6. Set aside the filling.
To make the cream sauce:
  1. In a large saucepan, melt the 1/2 cup unsalted butter over medium heat.
  2. Add the flour and whisk until smooth.
  3. Whisk in the stock and cook over medium heat until sauce thickens.
  4. Add the cream. Also, add the hot sauce, salt, and white pepper to taste.
  5. Pour the cream sauce over the chicken mixture and mix well.
To make the crust:
  1. Preheat the oven to 375 degrees F.
  2. Cut the 1 cup of butter into 16 pieces.
  3. In a food processor, pulse the butter with the flour until crumbly.
  4. Add the cream cheese, salt, and white pepper.
  5. Pulse just until the dough forms a ball.
  6. Set the dough onto a clean surface dusted with flour.
  7. Roll the dough to 1/4 inch thickness.
  8. Cut the dough about 1 1/2 larger than the container using for the filling.
To assemble Pot Pies:
  1. In 1 1/4 cup individual oven safe bowls with the chicken filling.
  2. Lay the dough over the dish, making the dough hang evenly over the dish.
  3. Brush the dough with the beaten egg.
  4. Place the dish or bowls onto a cookie sheet lined with tin foil/parchment paper.
  5. Bake the Pot Pies for 20 to 25 minutes or until golden brown.
  6. Serve immediately. 
Recipe adapted from The Pastry Queen Cookbook by Rebecca Rather.

One year ago.....................I made Buffalo Chicken Dip.
Did you already know............
-The average Thanksgiving turkey weighs 15 pounds.
-An average Thanksgiving turkey is 70% white meat.
-A group of wild turkeys are called a rafter.

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