Turkey Sweet Potato Pot Pie
This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
You may have to patch it in places. But the flavor is worth it.
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What you need:
Crust: 1 cup flour 1/2 tsp salt 1 cube butter 1 egg yolk 2 Tbsp cold water 1/2 cup dried cranberries 1/2 cup pecans Filling: 2 cups leftover turkey, diced 1/2 cup finely diced onion 1/2 cup finely diced carrot 1/2 cup finely diced celery 1 cup finely dices yams Frozen peas 1/2 stick butter 1/4 cup flour 2 to 3 cups chicken or turkey broth 3/4 cup heavy cream Autumn Harvest Blend salt and pepper |
Method:
Crust:
Chop the cranberries and the nuts. Mix the flour, cranberries, pecans and salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
Filling:
Preheat oven to 400 F.
Take out peas and allow to defrost. Par boil the yams. Set aside.
In a large skillet, melt butter. Add onion, carrots, and celery. Cook until translucent.
Add turkey and stir. Sprinkle flour over mixture and stir.
Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth, stirring constantly. Pour in cream.
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. if it gets too thick add additional broth.
Add herb blend and salt and pepper to taste. It is easy to under-season this dish, so add a little extra.
Remove from heat, then add peas and yams, stir to mix.
Pour mixture into a casserole dish or deep dish pie pan.
On a floured surface, roll out the crust so that it’s about 1 inch larger than the pan you are using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish.
Use fork to poke a few vent holes in crust.
Bake for 30-40 minutes or until crust is golden brown, and filling is bubbling.
Crust:
Chop the cranberries and the nuts. Mix the flour, cranberries, pecans and salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
Filling:
Preheat oven to 400 F.
Take out peas and allow to defrost. Par boil the yams. Set aside.
In a large skillet, melt butter. Add onion, carrots, and celery. Cook until translucent.
Add turkey and stir. Sprinkle flour over mixture and stir.
Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth, stirring constantly. Pour in cream.
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. if it gets too thick add additional broth.
Add herb blend and salt and pepper to taste. It is easy to under-season this dish, so add a little extra.
Remove from heat, then add peas and yams, stir to mix.
Pour mixture into a casserole dish or deep dish pie pan.
On a floured surface, roll out the crust so that it’s about 1 inch larger than the pan you are using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish.
Use fork to poke a few vent holes in crust.
Bake for 30-40 minutes or until crust is golden brown, and filling is bubbling.