This is a quick easy recipe to make Turkey or Chicken Pot Pie- I would cut the stock down to 3 cups for a thicker Pot Pie-
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Hello everyone! Welcome back to Kahunasfoodandwine.com, the galaxy’s most popular food and wine show. I’m your host Patrick. And this episode was filmed a while ago. And it’s for a turkey pot pie made in one pot kind of thing, normally I like to make it in smaller ramekin type thing and I always like the crust on the bottom and the top not just on the top. It’s weird I can’t see my hands moving. So anyway, enjoy this another recipe to do with your leftover turkey by time this will up, you know, it will be three weeks after thanksgiving. You’re not going to have a leftover one. There will be time to do the same stuff for Christmas. So, if you’d happen to still having leftover turkey, you’re free to try this, it will be great.
Okay. So, we’re going to make the—about just over half stick of butter and we’re going to sauté some onions once that’s melted. Grab the union then, the butter is all melted and we’re going to sauté those for about 10 minutes—translucent. Okay, we’re going to add in some of adobo which is just a mixture of spices. I happened to like this a lot, using it on my rubs, not on myself on the actual. So generally, it’s real good, it’s got lot of great, this kind of salt, garlic, pepper, oregano, some MSG because you need a little of that. I don’t use too much so I’m just kind of put in probably less than a tablespoon. After that I’ll mix it around otherwise you could just use white pepper, garlic powder, onion powder, salt, some oregano, some basil, you want a little bit in, it’s not much that you’ll be using. And we’re just going to let that simmer down. I’m going to add in a little cracked white pepper and some cayenne, just a little bit.
Whatever level of heat that you like is that what you can use, so just a little cayenne—about a stick and a half of butter, I only use ¾ of a stick and if you believe it I actually cut down on the butter and it’s a miracle. So, I’m going to add a little olive oil and to give it a little more zing to it. And basically, we’re going to mix in half a cup to three-quarters of a cup of flour and we’re just going to whisk that in and cook it out a little bit. This pretty makes a roux so that’s going to be our thickening agent to thicken everything up. I’ll brown that up a little bit. Okay, so that’s been brown a little bit, we’ll just stay a couple of minutes. Now, we’re going to mix in our chicken stock so this is two cups, we’re putting in there. We’re going to put in a total of four cups. So, we’re going to stock up to a simmer. What I like to do with this basically is the gravy and the drippings, with the fat taken off that I have left from the turkey until it’s nice and dark that is and some turkey bits in there. I’m just going to add in these three big tablespoons of that just to get a little more flavor again, the fat has been picked off the top of that so it’s not fat, that’s the actual, a good stuff. And we’re going to mix that in.
Okay, so it has been thickening up for about 10 minutes. I chopped up the turkey during that time and put in with the dough now, I’m just going to add about quarter cup, half and half, I’m using half and half, you could use any cream and just mix that up and let that simmer. Add some paprika because I like it. Okay. So now, we’re just going to add our cubed turkey so probably four cups unless if you have a lot more, you throw up more unless you use—it doesn’t make much of a difference, mix that around and fresh vegetables, we’re just going to use a pocket of mixed vegetables and—too.
Let’s roll out the dough, I got to roll that quick otherwise it melts and gets a little yucky so there is butter, in fact in a large not like pizza dough that stays out, this has to stay refrigerated. Rub this with some oil, oil or butter, I will not flatten this but it shouldn’t stick and roll. And we’re going to bake this first that’s why I put some olive in it just so it doesn’t rise up, bubble up. Let’s going to bake that for about 20 minutes or so just to kind of a little—on it so that the—doesn’t sink into it. And now, we’re just going to lay over filling into the pie.