Who in their right mind cooks a 22-pound turkey for five adults, two of which are semi-vegetarian, and a toddler!? No need to look any further – you’re staring right at her words. The turkey was oh-so good, but after about five days of leftovers, it was only appealing to the dog.
I wasn’t about to let it go to waste and I have an aversion to feeding our chickens a poultry cousin, so we got creative – or should I say homemade? Marie Callender hasn’t filled our freezer in a while and I felt the need to bring her back – with a Ferry twist, that is.
Check out my man wielding a knife and carving the last of the meat. Imagine a pot on the stove bubbling with butter and sautéing onions, garlic and celery. And, you’ll find me rolling out homemade crust that was thawed from our freezer.
Bring on the homemade Turkey Pot Pies!
- 1-1/2 cups shortening
- 3 cups all-purpose flour
- 1 whole egg
- 5 tablespoons cold water
- 1 table white vinegar
- 1 teaspoon salt
In a large bowl, work the vegetable shortening in the flour with a pastry cutter until it resembles course meal. In a small bowl, beat the egg and then pour into the flour/shortening mixture. Add the cold water, white vinegar and salt. Stir together gently until all the ingredients are incorporated.
Divide dough into two even-sized balls. Wrap tightly in plastic wrap or place in a plastic bag. Put in the freezer for at least 15 minutes or until you are ready to use. Thaw for 15 minutes if they have been frozen for longer than an hour.
Roll as you would any other piecrust. Marvel at how easy it is to roll, how few cracks there are around the edges and how incredibly smooth it was to take a premade piecrust out of the freezer and have it ready to go!
Now for the pot pie. This recipe is loose and adapted from one by the Barefoot Contessa. She did chicken – I had turkey. She added peas – I only had frozen corn. I didn’t have the small white onions. I used less butter. I took out parsley and added celery. But, she also didn’t have the personalized piecrust with each of our initials on it… So there.
- 3 cups cooked meat – diced, sliced, cut-up, chunked, you decide
- 4 cups chicken stock
- 1 stick butter (8 tablespoons)
- 2 yellow onions, chopped up
- ¾ cup all-purpose flour
- ¼ cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas or a cup of frozen corn
- 1-1/2 cups frozen small whole onions
- ½ cup minced fresh parsley leaves – I don’t like parsley, so I omitted this
- ½ cup celery – cut into smallish pieces, use your judgment (I added this)
- The little things: salt, black pepper and olive oil
Preheat oven to 350 degrees F.
Here’s the key to making our weekday dinners flow smoothly and happen in a timely manner… After these pot pies were assembled, I froze them in their ramekins with foil on top for two days and put them into the oven frozen.
In a small saucepan, heat the chicken stock.
In a large pot, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until clear. Add the flour and cook over low heat, stirring constantly. Add hot chicken stock. Simmer over low heat until thick (about 1 minute, but who’s really counting…). Add salt and pepper to taste, and heavy cream. Add the chicken/turkey/meat, carrots, peas/corn, onions and parsley/celery.
Divide the filling equally among 4 ovenproof bowls. Somehow make circles of rolled-out dough to go on top. I fit them into the inside of the bowl (see pictures). The “official” recipe calls for an egg wash to seal the dough around the outside edges of the ramekin and then slice vent holes in the top. Whatever works. I did use an egg wash on the top to make it shiny and to make our letters stick.
Wrap in foil and place in freezer if you are not cooking them right away.
Place on a baking sheet (lined with foil if you are thinker about dirty dishes) and bake for 1 hour – until top is golden brown and all the goodness is bubbling hot!
Do you have any great prepare, freeze, then cook/bake recipes?Nourishing Gourmet’s Pennywise Platter Thursday.