Turkey Pot Pie
Turkey Pot Pie is scrumptious and all, but it surely undoubtedly wants some assist in the flavor space.
When the vacations are throughout, and you’ve got a freezer filled with turkey leftovers, you begin looking, considerably desperately, for one thing, to do with them.
How to make Cajun Turkey Pot Pie?
So after I got here throughout this spicy pot pie, I made a decision it was the proper alternative for my leftover turkey to shine.
Now, the unique recipe referred to as for two tablespoons of packaged Cajun seasoning, or a “various” combine. The choice combine didn’t have any cayenne pepper.
I am unsure what Cajun seasoning seems like in different states, however right here in Texas, we get the actual factor from our subsequent door neighbors. And the second ingredient is…cayenne pepper. In case you used 2 tablespoons of that stuff, you would be scraping the charred stays of your tongue out of your mouth.
So I reworked the recipe to make use of the “various” spice combination and added a somewhat little bit of cayenne, simply sufficient to make it attention-grabbing. I additionally changed the pie crust with a puff pastry, largely as a result of I simply did not really feel like messing with pie crust in any case that vacation cooking I completed.
Prep time:1 hour, 15 minutes
Cook time:40 minutes
Yield: Serves 6-8.
You can make the pot pie either in individual ramekins or in one large casserole dish.
- 5 Tbsp peanut oil or unsalted butter
- 3 celery stalks, chopped
- 1 1/2 cups chopped yellow or white onion
- 1 large green pepper, chopped
- 1-2 jalapeno peppers, chopped
- 4 garlic cloves, minced
- 3 cups diced, cooked turkey meat
- 2 Tbsp Cajun seasoning
- 1/3 cup all-purpose flour
- 2 1/2 cups turkey or chicken stock
- 1 cup dark beer (brown ale or Guinness)
- 1 cup diced tomatoes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15minutes before using)
- 3 to 4 Tbsp chilled ice water
- 1 egg yolk
- 1 Tbsp cream
*If you can’t find Cajun seasoning in your local market, you can make your own with 3/4teaspoon each of salt, pepper, dried oregano, dried thyme, and 1 1/2 teaspoons each of paprika, garlic powder, and onion powder.
1 Make the pie crust dough. Pulse the flour and salt together in a food processor. Add the chilled butter cubes to the food processor and pulse 5 times. The dough should resemble coarse cornmeal, with some pea-sized pieces of butter. Slowly add the chilled water (make sure there are no small ice cube bits), just a tablespoon at a time, pulsing once after each addition, until the dough just sticks together when you press some between your fingers. Empty the food processor, placing the dough mixture on a clean surface. Use the heel of your palm to smoosh the dough mixture onto the table surface a few times. This action will help flatten and spread the butter between layers of flour so that the resulting dough will be flaky. Once you’ve done this a few (5 or 6) times, use your hands to mold the dough into a disk. Sprinkle the disk with a little flour, wrap it in plastic wrap, and let it chill for an hour, or up to 2 days, before rolling out.
2 To make the filling, heat the oil over medium-high heat and sauté the onion, celery, green pepper and jalapeno, stirring often, until they are soft, about 6-8 minutes. Add the garlic, turkey meat, Cajun seasoning, and salt. Mix well and cook another 1 minute, stirring once or twice.
3 Bring the stock and beer to a boil in a small pot. Sprinkle the flour over the turkey and veggies and mix well. Cook for 4-5 minutes, stirring often and making sure no flour burns on the bottom of the pan. Slowly pour in the hot stock-beer mixture, stirring. It will seize up at first, then, as you pour in more stock and stir, will form a silky sauce for the turkey. Add the tomatoes and cook until the mixture thickens about 3-5 minutes. Pour the filling into a 2-quart casserole or, if you wish, into individual ramekins.
4 Prepare the crust. Roll dough out on a lightly floured surface to a little less than a quarter-inch thick. If you are using a casserole, roll into a sheet a little larger than the dish. If you are using ramekins (use 10-ounce ramekins), cut the dough into 6 rounds that are slightly larger than the circumference of the ramekins. Lay the dough onto the filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie, or several if you are making a casserole. Whisk together in a small bowl the egg yolk and cream for an egg wash. Use a pastry brush to paint the egg wash over the crust. This will help the crust brown nicely.
5 Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.