crust

Turkey Pot Pie with Cornbread Stuffing Crust

In the upper midwest it’s getting quite chilly, complete with a layer of frost on the roof in the morning. It’s been perfect weather for heating up the kitchen. I love it. Thanksgiving is right around the corner. Traditional and innovative ideas are flooding the internet and airwaves. I can’t get enough! My mother-in-law does this great chicken pot pie with a stuffing crust. So when my husband brought home some all-natural turkey breasts from the market, I had a lightbulb moment! This is like Thanksgiving enveloped in one dish. It’s delicious, fragrant, hearty, and warm. It’s perfect. It’s also a good way to use up those leftovers. 😉

 

Makes 2 pies

As organic as possible:

For the bottom crust:

(Tip: You can ready crust or eliminate this all together for time and preparation’s sake. There would just be no layer on the bottom. If you need further confirmation, The Pioneer Woman does a fantastic pot pie with only an upper crust.)

3 cups Flour

1/2 tsp salt

3/4 cup cold butter, cubed (1 1/2 sticks)

3/4 cup vegetable shortening

1 egg, beaten

5 Tbsp cold water

 

For the Filling:

2 large Carrots, peeled and diced small

2 large Celery stalks, rinsed, dried, and diced small

1 large yellow Onion, diced small

2 Tbsp Butter

8 oz. or 1 cup Peas (frozen, fresh… leftover)

8 oz.  or 1 cup Corn kernels (frozen, fresh… leftover)

2 cups Chicken or Turkey stock

Roux (1 1/2 Tbsp Butter and 2 Tbsp (rounded) Flour)

2 1/2 cups (rounded) cooked Turkey, about 2 breasts (see instruction)

1 cup heavy cream

1/4 tsp dried Sage (optional)

1 tsp dried Thyme

1 chicken bouillon cube (optional, but gives great depth of flavor)

1 1/2 tsp Salt

1 tsp freshly ground black Pepper

 

For Stuffing Crust

6 cups (approx) of prepared stuffing – I used 1 box of  Trader Joes Cornbread Stuffing Mix

 

Prepare crust by sifting flour and salt into a medium bowl. Add cubed butter and shortening. Using a pastry cutter or 2 butter knives blend into flour mixture until it resembles coarse crumbs. Add egg and water. I try to quickly use my hands (because you don’t want butter to melt) until all is combined. I shape it into 2 small discs, wrap with plastic and place in the refrigerator for at least 1/2 hour or up to a couple days.

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When ready to use, Preheat oven to 400°.

Roll out and place in deep pie dish. Crimp edges. Repeat for 2nd pie.

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We are going to pre-bake the pie crusts. To keep them from bubbling up on the bottom, cover the crusts with parchment paper and place dried beans or baking beads/pie weights on top of the paper. Bake for about 8-10 minutes. Set aside. Turn oven down to 350°.

Instruction on Turkey Preparation:

When boiling turkey breasts I prefer extra flavor so I boiled mine in 2 cups of chicken stock, then added water until they were covered. I also added a few sage leaves, sprigs of thyme and a bay leaf. Boil for 10 to 15 minutes. Let cool for handling then dice into bite-sized pieces. You can use plain water to boil. You can also used leftover roasted turkey, which would be yummy.

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Starting the filling:

Heat butter over medium-heat until melted and starting to froth.

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Add diced carrots, celery and onions.

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Sauté for a few minutes, stirring occasionally, until onions start to turn translucent. Add stock and stir.

In a separate small sauté pan, over medium heat, melt 1 1/2 tablespoons of butter. Add flour and stir. The mixture will gather then soften. Allow to cook around 4-5 minutes stirring on occasion. This is a light roux, so remove from heat if it starts to brown. This is going to thicken your filling.

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If using frozen peas and corn, I like to give them a quick rinse in a colander.

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Add the roux to the sautéed veggie and stock mixture. Stir. Add the peas, corn, bouillon cube, heavy cream, cooked turkey, dried herbs, salt and pepper.

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Give a stir. And a smell. Allow to sit on a very low heat.

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In the meantime, prepare your stuffing according to box directions. Of course you can make your own.

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Taste the turkey filling mixture for seasoning and adjust accordingly. Use a ladle or large spoon transport the filling into the prepared pie crusts. I could honestly eat this like a soup, but the pot pie is amazing.

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Don’t be afraid to fill it to the brim. Then using half of the stuffing mixture, make an even layer across the top. You can pile it on high. Use the remaining stuffing to do the same with the other pie.

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Place them on individual baking sheets and bake at 350° for 30-35 minutes, until stuffing crust starts to brown.

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Allow to cool slightly. Serve warm. Scoop into a bowl or rimmed dish. So much to be thankful for!

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Turkey Pot Pie with Cornbread Stuffing Crust

Ingredients

  • For the bottom crust:
  • (Tip: You can ready crust or eliminate this all together for time and preparation's sake. There would just be no layer on the bottom.)
  • 3 cups Flour
  • 1/2 tsp salt
  • 3/4 cup cold butter, cubed (1 1/2 sticks)
  • 3/4 cup vegetable shortening
  • 1 egg, beaten
  • 5 Tbsp cold water
  • For the Filling:
  • 2 large Carrots, peeled and diced small
  • 2 large Celery stalks, rinsed, dried, and diced small
  • 1 large yellow Onion, diced small
  • 2 Tbsp Butter
  • 8 oz. or 1 cup Peas (frozen, fresh... leftover)
  • 8 oz. or 1 cup Corn kernels (frozen, fresh... leftover)
  • 2 cups Chicken or Turkey stock
  • Roux (1 1/2 Tbsp Butter and 2 Tbsp (rounded) Flour)
  • 2 1/2 cups (rounded) cooked Turkey, about 2 breasts (see instruction)
  • 1 cup heavy cream
  • 1/4 tsp dried Sage (optional)
  • 1 tsp dried Thyme
  • 1 chicken bouillon cube (optional, but gives great depth of flavor)
  • 1 1/2 tsp Salt
  • 1 tsp freshly ground black Pepper
  • For Stuffing Crust
  • 6 cups (approx) of prepared stuffing - I used 1 box of Trader Joes Cornbread Stuffing Mix

Instructions

  1. Bottom Crust: Prepare crust by sifting flour and salt into a medium bowl. Add cubed butter and shortening. Using a pastry cutter or 2 butter knives blend into flour mixture until it resembles coarse crumbs. Add egg and water. I try to quickly use my hands (because you don't want butter to melt) until all is combined. I shape it into 2 small discs, wrap with plastic and place in the refrigerator for at least 1/2 hour or up to a couple days. When ready to use, preheat the oven to 400° in order to pre-bake the pie crusts. To keep them from bubbling up on the bottom, cover the crusts with parchment paper and place dried beans or baking beads/pie weights on top of the paper. Bake for about 8-10 minutes. Set aside. Turn oven down to 350°.
  2. Turkey Preparation: Place turkey breasts in 2 cups of chicken or turkey stock, then added water until covered. Add a few sage leaves, sprigs of thyme and a bay leaf. Boil for 10 to 15 minutes. Let cool for handling then dice into bite-sized pieces. You can use plain water to boil. You can also substitute roasted or leftover turkey, which would be yummy.
  3. For the filling: Heat butter over medium-heat until melted and starting to froth.
  4. Add diced carrots, celery and onion.
  5. Sauté vegetables until onions become translucent.
  6. Add two cups of stock.
  7. In the meantime prepare roux: In a separate small sauté pan, over medium heat, melt 1 1/2 tablespoons of butter. Add flour and stir. The mixture will gather then soften. Allow to cook around 4-5 minutes stirring on occasion. This is a light roux, so remove from heat if it starts to brown. This is going to thicken your filling.
  8. If using frozen peas and corn, give them a quick rinse in a colander.
  9. Add roux to sautéed veggie and stock mixture and give a stir.
  10. Add cooked turkey, peas, corn, bouillon cube, heavy cream, dried herbs, salt and pepper to mixture. Gently stir and reduce heat to low.
  11. Prepare stuffing according to box directions or make your own.
  12. Taste turkey filling for seasoning and adjust accordingly.
  13. Use a ladle or large spoon transport the filling into the prepared pie crusts. Fill to the brim.
  14. Using half of the prepared stuffing, make an even layer over one of the pies. Don't be afraid to pile it on high.
  15. Repeat with the second pie.
  16. Bake at 350 for 30-35 minutes until crust starts to brown.
  17. Allow to cool slightly. Serve warm. Scoop into a bowl or rimmed dish. So much to be thankful for!
http://sadiesnest.com/turkey-pot-pie-with-cornbread-stuffing-crust/

 

 

Taste of Home’s Chicken Pot Pie

Can I get a round of applause for chicken pot pie? Let’s hear it! Because there is precious little in terms of food that comes as close to comfort as juicy bites of chicken, baked in perfectly seasoned creamy gravy with tender vegetables covered with a flaky buttery crust. Period. Perhaps, the only thing better is to have a friend bring one two to your home for you and your family while you are ailing. #thatreallyhappened Thank you AnnMarie!

As found at TasteofHome.com

As organic as possible (from Sadie):

2 cups diced peeled potatoes

1-3/4 cups sliced carrots

1 cup butter, cubed

2/3 cup chopped onion

1 cup all-purpose flour

1-3/4 teaspoons salt

1 teaspoon dried thyme

3/4 teaspoon pepper

3 cups chicken broth

1-1/2 cups milk

4 cups cubed cooked chicken

1 cup frozen peas

1 cup frozen corn

2 packages (14.1 ounces each) refrigerated pie pastry

Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.

Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Yield: 2 potpies (8 servings each).

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Annie’s Lemon-Raspberry Cheesecake with Macadamia Nut Crust

My friend Annie is an excellent cook and baker. Her sugar cookie decorating is flawless (I’ve actually invited her over for a lesson) and after more than one meal I have requested recipes because of being blown away by her flavor combinations. It just so happens that she also creates perfect cheesecakes. Thankfully for me she is also completely generous with her time, ingredient lists, and instructions!

As organic as possible:

For the Crust:

1-8 oz pkg of macadamia nuts, crushed

1/2 cup butter, melted

1/4 cup of sugar

3/4 cup flour

Mix all 4 ingredients and press into 9″ cheesecake (spring form) pan. Bake at 350 for 15 minutes. Remove from oven and set aside.

Cheesecake:

2 lbs of cream cheese, softened

1 1/4 cups of sugar

1 Tbsp flour

3 whole eggs

2 egg yolks

2 Tbsp fresly grated lemon zest

1 tsp of vanilla

1 1/4 cups heavy cream

Using a stand up mixer, combine cream cheese, sugar and flour. Then add eggs and yolks one at a time. Add the zest and vanilla and mix until combined. Lastly, add the heavy cream and blend until smooth and creamy. Pour the batter into the macadamia crust-lined pan and bake at 400 for 15 minutes, then 200 for 30 minutes. Turn it off and let the cheesecake sit in oven for 2 hours. When cooled completely apply topping as follows if desired:
The topping is from Ina Garten online (1 cup of raspberry jelly melted over low heat, then mixed with 2 pints of fresh raspberries until all the raspberries were coated)

Featured Image courtesy of Ryan French

Caramelized Onion & Cheese Tart

Don’t you just love rustic looking tarts? They are like the most understated cool. Like, I’m all that and I’m not even trying. I’m totally flavorful and unpretentious. I could go on…  Just make the tart, it’s yummy and you’re going to like the way it looks on your table.

Tart serves 6

Crust:

2 cups flour

1 tsp salt

5 oz (10 Tbsp) cold and cubed unsalted butter

2 Tbsp ice cold water

1 large egg

Caramelized Onions:

3-4 medium onions (about 2 ½ cups), thinly sliced (and left in rings if possible)

2 Tbsp olive oil

2 Tbsp butter

1 tsp granulated garlic

½ tsp salt

¼ tsp freshly ground pepper

½ tsp dried thyme

Filling:

8 oz ricotta cheese

½ grated Parmesan

1 egg, beaten

¼ tsp freshly ground black pepper

Caramelized onions

Egg wash:

1 egg

2 Tbsp water

Place the flour, salt and butter in a food processor. Turn it on and let it process until it resembles course bread crumbs. Add the water, a tablespoon at a time and pulse. Add the egg and pulse again until it forms a doughish mass. (Add 1 more tablespoon of water if- and only if- need be.) Gently knead the dough and form into a ball, place in plastic wrap or in a plastic bag. Flatten slightly, so it resembles a disc (easier to roll out) and place in the fridge for at least 30 minutes.

To caramelize the onions, heat oil and butter in a saute pan on a medium heat. When butter starts to foam, add onions. Let them go a few minutes, stirring occasionally to avoid burning and promote even browning. After about 5 minutes, add the granulated garlic, salt, pepper (a sprinkling) and thyme. Stir to incorporate the seasoning and allow the onions to continue to cook, for about 25 more minutes, stirring occasionally but letting them do their thing, until all rich and golden and caramelized.

Preheat oven to 400 degrees. Remove dough from fridge and set aside. In a bowl mix mix ricotta, Parmesan, egg and pepper. When all combined, fold in onions and set aside. Mixture should be thick, not runny.

On a floured surface, roll out dough. The best part about the “rustic” tart is that it doesn’t have to be perfect in shape, so circle-ish is fine. Just try to keep it even in thickness. When rolled out about 10-11 inches, transfer and center dough on a baking sheet. Place the cheese and onion mixture in the center of the crust and fold up the edges all the way around. Brush the dough with the egg wash and place in the oven. Bake for about 25 minutes, until crust is golden. Allow to cool slightly before slicing and serving. Tart is rich and cheesy (and awesome) so I recommend serving it with something lighter, like a Mesclun salad with a vinaigrette dressing or apple slices.