Turkey Pot Pie Ingredients:
3-4 lb turkey, cut into sections or pieces
Pie dough (recipe below)
1/4 cup unsalted butter
Pepper and salt
1 cup of whole milk (do not use non-fat milk)
4 cups turkey stock
8" baking dish or pie pan
To Prepare:
Preheat your oven to 400 degrees. Put the pieces of turkey in a big pot and add just enough water to cover the top of the turkey. Bring to a boil and then lower the heat to medium-low and slowly boil until the meat is shredding. As the turkey cooks, you can prepare the pie dough and grease the baking dish.
Cut the pie dough in half and then roll out one half to just about 1/8 inch thick. Gingerly place the rolled out dough in the bottom of the dish. If there is any remaining pie dough, trim it from the edges of the dish and set aside.
Add shredded turkey in the dish and also any remaining dough. If possible, layer the turkey and the leftover pie dough. Add the milk and evenly distribute with 2 tbsp of butter. Sprinkle with salt and pepper to your preference.
Then take the other half of the pie dough and roll into a long 1/4 inch thick rectangle. Dice the other 2 tbsp of butter into tiny pats and distribute along the dough. Fold the pie dough into thirds and roll out. Repeat. This will ensure that the butter is blended into the dough. Roll out into a thin circle and place on top of the bottom half of the pie. Squeeze the edges together and then cut a hole in the top to let hot air to vent.
Bake the pie in your oven for 35 to 45 minutes until the juices are bubbling and the crust is lightly browned.
Pie Dough Ingredients
2 cups of flour
1 teaspoon salt
1 cup butter, diced into tiny pieces or shortening
3/4 cup ice water
To Prepare:
In a large mixing bowl, mix the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. When the flour mixture looks like coarse meal, slowly pour in the ice water and mix just until the dough holds together. Do not over mix, or else the pie dough will become "gummy". Cover in plastic wrap and chill in your fridge for 60 minutes in order to "rest".
3-4 lb turkey, cut into sections or pieces
Pie dough (recipe below)
1/4 cup unsalted butter
Pepper and salt
1 cup of whole milk (do not use non-fat milk)
4 cups turkey stock
8" baking dish or pie pan
To Prepare:
Preheat your oven to 400 degrees. Put the pieces of turkey in a big pot and add just enough water to cover the top of the turkey. Bring to a boil and then lower the heat to medium-low and slowly boil until the meat is shredding. As the turkey cooks, you can prepare the pie dough and grease the baking dish.
Cut the pie dough in half and then roll out one half to just about 1/8 inch thick. Gingerly place the rolled out dough in the bottom of the dish. If there is any remaining pie dough, trim it from the edges of the dish and set aside.
Add shredded turkey in the dish and also any remaining dough. If possible, layer the turkey and the leftover pie dough. Add the milk and evenly distribute with 2 tbsp of butter. Sprinkle with salt and pepper to your preference.
Then take the other half of the pie dough and roll into a long 1/4 inch thick rectangle. Dice the other 2 tbsp of butter into tiny pats and distribute along the dough. Fold the pie dough into thirds and roll out. Repeat. This will ensure that the butter is blended into the dough. Roll out into a thin circle and place on top of the bottom half of the pie. Squeeze the edges together and then cut a hole in the top to let hot air to vent.
Bake the pie in your oven for 35 to 45 minutes until the juices are bubbling and the crust is lightly browned.
Pie Dough Ingredients
2 cups of flour
1 teaspoon salt
1 cup butter, diced into tiny pieces or shortening
3/4 cup ice water
To Prepare:
In a large mixing bowl, mix the flour and salt and then work the butter lightly into
the flour using either two forks or a pastry blender. When the flour mixture looks like coarse meal, slowly pour in the ice water and mix just until the dough holds together. Do not over mix, or else the pie dough will become "gummy". Cover in plastic wrap and chill in your fridge for 60 minutes in order to "rest".
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Want to find out more about my soul food, then visit my site on how to whip up the best family soul food recipes today.
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