![]() |
Recipe from: thehautemeal |
Turkey,
Leek, and Bacon Pot Pie
“Tender
turkey breast, vegetables, and bacon in savory gravy, wrapped in flaky pastry.
This is perfect comfort food!” Stephanie
Ingredients:
Crust:
3 cups
all-purpose flour
1 tsp salt
1¼ cup
butter-flavor shortening
1 egg, beaten
1 tbsp white
vinegar
4 tbsp cold
water
Filling:
4 slices
bacon, cut into 1/2" pieces
2 leeks,
washed and sliced
1½lbs turkey
tenderloin
2 cups turkey
stock (or chicken stock)
1 medium
carrot
1 stalk
celery
1 tbsp fresh
thyme
1 tsp
Worcestershire
2 tbsp dry
vermouth
¼ cup
unsalted butter
½ cup
all-purpose flour
1½ cups milk
(low fat is fine)
Kosher salt
and fresh ground pepper
Instructions:
Place a pizza
stone on the lowest rack in the oven (optional).
Preheat the
oven to 425°F.
For the crust:
In a large
bowl, stir together the flour and salt.
Cut in the
shortening.
In a small
bowl, combine the egg, vinegar, and water.
Drizzle the
wet mixture into the flour mixture, stirring together with a fork until fully
moistened.
Pat into a
ball and cover the bowl with plastic wrap.
Refrigerate
until ready to roll out.
For
the filling:
In a small Dutch
oven, add the turkey tenderloin and stock or broth, and cover.
Bring to a
simmer over medium heat, and cook until the turkey is just cooked through,
about 15 minutes.
Place the
tenderloins in a large bowl, and pour the cooking liquid into a separate small
bowl
or measuring cup.
Using two
forks, shred the turkey into bite-size pieces (you can do this while the
vegetables
are cooking).
Increase the
heat to medium-high and add the bacon to the pot.
Cook the
bacon until it's nearly crisp and has rendered most of its fat, stirring often,
then
add the carrots and celery.
Continue
cooking for 2 to 3 minutes, and then add the leeks and thyme to the pot.
Continue to sauté
the vegetables in the bacon drippings until the leeks are wilted and
beginning
to brown.
Add the
Worcestershire and vermouth, scraping up any fond from the bottom of the pot,
and continue to cook until the liquid has evaporated, just a minute or two.
Add the
vegetables to the bowl with the turkey.
Over medium
heat, melt the butter and stir in the flour.
Let the
mixture cook for about a minute, toasting it lightly, then add the reserved
turkey
stock and milk, whisking constantly to keep it smooth and prevent lumps.
Bring the
mixture to a bubble, letting it thicken completely, then fold in the turkey and
vegetables.
Taste for
seasoning, and add salt and fresh pepper as needed.
Remove from
the heat and set aside.
Divide the
prepared pie dough into two even balls, and roll out one ball of dough to line
a 9"
pie pan.
Line the pie
pan, allowing the dough to fit into the bottom and over the sides.
Fill the
crust with the turkey filling, and then roll out the remaining dough to a
9" circle and place over the top.
Trim the
edges, then press together, crimping with a fork.
Bake on top
of the pizza stone on the bottom rack of the oven until golden brown and
bubbling, about 35 to 45 minutes.
If the edges of the crust start to brown too
much, cover them with foil.
Allow the pie
to rest on a wire rack for 10 to 15 minutes before serving.
The filling
will set as the pie cools.
Notes:
You can make
the crust in advance and keep it refrigerated until you're ready to roll it
out.
Refrigerating
it can also make it a little easier to work with.
Baking the
pie on a pizza stone provides even, direct heat to the bottom of the pie, and
helps keep the crust from getting soggy.
Read
more and enjoy this amazing recipe and many more when visiting thehautemeal
Licensed
under a Creative Commons Attribution-Share Alike 3.0 Unported License
No comments:
Post a Comment