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home > recipes > meat > the culinary institute of america turkey pot pie
3 Tbs oil or butter 1 1/2 cups yellow diced onion 2 tsp minced garlic 3 Tbs flour 3 cups turkey or chicken broth salt as needed fresh black pepper 1 cup diced carrot 1 cup diced celery 2 cups diced Yukon Gold potatoes 4 cups cooked diced turkey meat 1 cup green peas ( thaw if frozen ) 2 Tbs chopped fresh flat leaf parsley 2, 9 inch prepared pie crusts or frozen puff pastry or other topping of choice such as prepared leftover mashed potatoes Great using leftovers, my family prefers horseradish mashed potatoes for the topping. Sometimes I would add some diced parsnips or turnips to the recipe for part of some of the diced vegetables Heat butter in saucepan over medium heat and cook onion until tender about 10 minutes.. Add garlic and sauté till aromatic about 30 seconds. Stir in flour and cook and stir constantly until pasty and thick about 2 minutes. Add broth and whisk well to work out any lumps. Bring to a boil and immediately reduce to a simmer, stirring until thickened about 15 minutes. Salt and pepper to taste. Add diced vegetables to broth mixture and simmer until tender, about 20 minutes. Add turkey and peas and remove from heat. Stir in chopped parsley. Spoon filling into individual crocks or a baking dish. Cut pastry to appropriate size to fit and cover dish. Cut vents in dough and press edges to seal on dish. Bake in a preheated 350F oven until pastry is puffed and golden, about 45 minutes for a large dish or 25 minutes for individual dishes. Serve immediately Serves 4 to 6 Source: from the Culinary Institute of America "One Dish Meals " , 2006

The Culinary Institute of America Turkey Pot Pie


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(posted November 14, 2007)

3 Tbs oil or
butter
1 1/2 cups yellow diced
onion
2 tsp minced
garlic
3 Tbs
flour
3 cups
turkey or chicken broth
salt as needed
fresh black pepper
1 cup diced
carrot
1 cup diced
celery
2 cups diced Yukon Gold potatoes
4 cups
cooked diced
turkey meat
1 cup
green peas ( thaw if frozen )
2 Tbs chopped fresh
flat leaf parsley
2, 9 inch prepared
pie crusts or frozen puff
pastry or other topping of choice such as prepared leftover mashed potatoes

Great using leftovers, my family prefers
horseradish mashed potatoes for the topping. Sometimes I would add some diced parsnips or turnips to the recipe for part of some of the diced vegetables

Heat
butter in saucepan over medium heat and cook onion until tender about 10 minutes.. Add garlic and sauté till
aromatic about 30 seconds. Stir in flour and cook and stir constantly until pasty and thick about 2 minutes. Add broth and whisk well to work out any lumps. Bring to a boil and immediately reduce to a simmer, stirring until thickened about 15 minutes. Salt and pepper to taste.

Add diced vegetables to
broth mixture and simmer until tender, about 20 minutes. Add
turkey and peas and remove from heat. Stir in chopped parsley. Spoon filling into individual crocks or a baking dish. Cut pastry to appropriate size to fit and cover dish. Cut vents in dough and press edges to seal on dish.

Bake in a preheated 350F oven until pastry is puffed and golden, about 45 minutes for a large dish or 25 minutes for individual dishes. Serve immediately

Serves 4 to 6

Source: from the Culinary Institute of America "One Dish Meals " , 2006


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