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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Pastry Puff, thawed and rolled out
1/4 cup butter
1 cup sliced celery
1/2 cup chopped onion
1/4 cup flour
1 tsp poultry seasoning
1/4 tsp salt
1-3/4 cups turkey stock or chicken broth
3 cups cubed cooked turkey
1 egg white, lightly beaten
Turkey Gravy (recipe follows)
Steamed peas and mashed potatoes (optional)
For filling: In a large saucepan, melt butter over medium heat. Add celery and onion and cook until onion is tender but not brown, stirring occasionally. Stir in flour, poultry seasoning, and salt. Stir in stock all at once. Cook and stir over medium heat until thickened and bubbly. Stir in turkey. (For make ahead, cool filling and store, covered, in the refrigerator up to 3 days.)
Lightly grease a 15x10x1-inch baking pan or line pan with foil; set aside.
On a lightly floured surface, divide 1 pastry portion into two balls, one 1/3 of the portion, the other 2/3 of the portion. Roll the larger ball to a 7-1/2-inch circle and the smaller ball to a 4 3/4-inch circle; set aside. Repeat with remaining 3 pastry portions.
Line a 4-inch disposable foil pie pan or a 10 oz custard cup with one of the 7-1/2-inch pastry circles. Spoon one-fourth of the filling into pastry-lined pie pan or cup. Top with one of the 4-3/4-inch pastry circles.
Lightly moisten edges with water and bring up the edges of the lower dough, crimping over top layer. Carefully turn the filled pie pan upside down onto prepared baking pan; remove the pie pan. Use a fork or wooden toothpick to prick the top of the pastry several times. Using the same pie pan, repeat with remaining pastry circles and filling. Brush tops and sides of the filled pies with egg white.
Bake at 425 about 25 minutes or until crust is golden brown. Serve with Turkey Gravy and, if you like, bread dressing and mashed potatoes.
Turkey Gravy: In a small saucepan, melt 1/4 cup butter over medium heat. Stir in 1/4 cup flour until smooth. Stir in 1-3/4 cups turkey stock or chicken broth all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and ground black pepper. Makes 2 cups gravy.
TURKEY POT PIE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Pastry Puff, thawed and rolled out
1/4 cup butter
1 cup sliced celery
1/2 cup chopped onion
1/4 cup flour
1 tsp poultry seasoning
1/4 tsp salt
1-3/4 cups turkey stock or chicken broth
3 cups cubed cooked turkey
1 egg white, lightly beaten
Turkey Gravy (recipe follows)
Steamed peas and mashed potatoes (optional)
For filling: In a large saucepan, melt butter over medium heat. Add celery and onion and cook until onion is tender but not brown, stirring occasionally. Stir in flour, poultry seasoning, and salt. Stir in stock all at once. Cook and stir over medium heat until thickened and bubbly. Stir in turkey. (For make ahead, cool filling and store, covered, in the refrigerator up to 3 days.)
Lightly grease a 15x10x1-inch baking pan or line pan with foil; set aside.
On a lightly floured surface, divide 1 pastry portion into two balls, one 1/3 of the portion, the other 2/3 of the portion. Roll the larger ball to a 7-1/2-inch circle and the smaller ball to a 4 3/4-inch circle; set aside. Repeat with remaining 3 pastry portions.
Line a 4-inch disposable foil pie pan or a 10 oz custard cup with one of the 7-1/2-inch pastry circles. Spoon one-fourth of the filling into pastry-lined pie pan or cup. Top with one of the 4-3/4-inch pastry circles.
Lightly moisten edges with water and bring up the edges of the lower dough, crimping over top layer. Carefully turn the filled pie pan upside down onto prepared baking pan; remove the pie pan. Use a fork or wooden toothpick to prick the top of the pastry several times. Using the same pie pan, repeat with remaining pastry circles and filling. Brush tops and sides of the filled pies with egg white.
Bake at 425 about 25 minutes or until crust is golden brown. Serve with Turkey Gravy and, if you like, bread dressing and mashed potatoes.
Turkey Gravy: In a small saucepan, melt 1/4 cup butter over medium heat. Stir in 1/4 cup flour until smooth. Stir in 1-3/4 cups turkey stock or chicken broth all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and ground black pepper. Makes 2 cups gravy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.