New Castle News

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November 30, 2013

Culinary Conversation: Got turkey leftovers? Achieve pot pie perfection



Bev’s crust

Makes enough for 6 individual pot pies.

Note: This crust is from “The New Midwestern Table” by Amy Thielen. You’ll need only half for 6 individual pot pies, so freeze the remaining dough for a single-crust pie, or future pot pies. (The recipe also makes a 9- to 10-inch double-crust pie of any kind.) Pot pies may be assembled 4 hours in advance. Cover and refrigerate until it’s time to bake.

21⁄2 c. flour

1 tsp. salt

1 c. (2 sticks) unsalted butter, cold, cut in 16 pieces

1 egg yolk

Generous 1⁄2 c. milk, or more if needed


In a large bowl, whisk together the flour and salt. With a pastry blender, cut the butter into the flour until the larger remaining chunks are the size of small peas.

Drop the egg yolk into a liquid measuring cup and add milk until you reach exactly 2⁄3 cup (you’ll use about 1⁄2 cup plus 1 tablespoon). Mix the egg yolk and milk with a fork until combined, then add it to the flour mixture all at once. Mix the dough with a fork until you can gather most of it into a ball. This is most easily done in the bowl, like packing a large snowball; if it seems any drier or more difficult than that, add another tablespoon of milk.

Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour and as long as 2 days. Let dough come to room temperature for 30 minutes before rolling it.

Turkey Pot Pie Filling

Makes enough for 6 individual pot pies.

Note: A roasted half-breast makes about 3 to 4 cups of diced turkey. You also can substitute chicken, or use more vegetables, just making sure your total ingredients add up to 6 to 7 cups. The bacon is optional, but a nice touch.

3 to 4 c. diced turkey, from leftover turkey or roasted half-breast

Vegetable oil

2 slices bacon (not thick-cut)

1⁄2 c. (1 stick) unsalted butter

11⁄2 c. finely chopped yellow onion

4 c. chicken or turkey stock

1 c. small red potatoes, cut in roughly 3⁄4-in. dice

1 c. carrots, peeled, cut in roughly 3⁄4-in. dice

1⁄2 c. flour

11⁄2 tsp. salt

Several grinds of freshly ground pepper

1⁄4 c. heavy cream

1 c. frozen peas

1⁄2 c. minced fresh parsley leaves

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