Mary Ellen Pinkham of
TIPical Mary Ellen gives step-by-step instructions and tips on how to make turkey potpies.
Pie Dough
Ingredients:
1-1/2 cup flour
1/2 tsp. salt
8 Tbs. unsalted butter, chilled and cut into pieces
4 Tbs. vegetable shortening, chilled
Preparation:
Mix flour and salt in a food processor that has a steel blade. Scatter pieces of butter over the mixture and give it five, one-second pulses. Next add shortening and pulse four more times.
Place mixture into a medium-sized bowl. Add three tablespoons cold water. Keep adding water until the dough sticks together. Shape into a ball, wrap with plastic wrap and chill for 30 minutes. While the dough rests, work on the filling.
Filling
Ingredients:
1-1/2 Tbs. vegetable oil
1 medium-large onion, finely chopped
3 carrots, peeled and cut
2 celery stalks, cut
salt and pepper to taste
1-1/2 lb. precooked turkey (skinless, boneless and cubed)
4 Tbs. butter
1/2 cup flour
1 can chicken broth
1-1/2 cup milk
1 cup water
1/2 tsp. dried thyme leaves
3 Tbs. dry sherry
3/4 cup frozen peas
3 Tbs. fresh minced parsley
Preparation:
Heat oil in a Dutch oven or soup kettle. Add onions, carrots, celery, salt and pepper and saute for about five minutes. Remove from heat, and empty ingredients in separate bowl with turkey.
In the kettle or Dutch oven, heat butter over medium heat until melted. Add flour, then whisk in chicken broth, water, milk and thyme leaves. Simmer until sauce thickens. Season with salt, pepper and sherry.
Pour sauce in bowl with turkey and vegetables. Stir in peas and parsley. Pour mixture into individual pie pans or a shallow baking dish.
On a floured surface, roll out dough into desired shape. Dough should be 1/8-inch thick no matter what shape it's rolled into.
Cover filling with dough and fold under any overhanging dough. Puncture vent holes in pies, one hole for small pies or up to four for larger pies. Bake in a 400-degree oven for 20 to 30 minutes, depending on the size of the pies.
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