Turkey Pot Pie with Cream Cheese Crust
Serves: 6
Scrap the Thanksgiving leftover dilemma and try this post-feast recipe for easy-to-bake turkey pot pies. This recipe can be made in individual-sized pans or in a large pie pan. It can also be prepared in advance, frozen and baked later.
Ingredients
PreparationIngredients
For the cream cheese crust
- 2 1/2 cups all-purpose flour Add to list
- 1/2 teaspoon salt or to taste Add to list
- 1 cup unsalted butter, cut into dice Add to list
- 8 ounce package softened cream cheese, cut into cubes Add to list
For the turkey filling
- 2 tablespoons unsalted butter Add to list
- 3 tablespoons all-purpose flour Add to list
- 1 cup each milk and chicken broth, combined Add to list
- 1 tablespoon chopped fresh rosemary Add to list
- Salt and freshly ground pepper to taste Add to list
- 3 to 4 cups leftover cooked turkey, cut into bite-size pieces Add to list
- 2 cups sliced cooked carrots Add to list
- 6 small white onions, quartered and cooked Add to list
- 2 cups frozen peas, thawed Add to list
- An egg wash made by beating 1 large egg with a teaspoon of water Add to list
Preparation
For crust
Combine butter into flour and salt until mixture resembles coarse meal. Add cream cheese and blend just until a dough forms. Form into a disk, wrap in plastic, and chill for 1 hour, or until firm enough to roll.
For filling
In a small saucepan, over medium-low heat, melt 2 tablespoons butter. Whisk in 3 tablespoons flour, and cook 3 to 4 minutes. Slowly add the combined milk and broth and cook, whisking until thickened. Add rosemary, and salt and pepper to taste.
To assemble
Layer turkey, carrots, onions and peas in buttered individual ramekins or a single greased 2 1/2-quart casserole. Pour the thickened sauce over turkey vegetable mixture.
Preheat the oven to 350° F. Roll chilled dough on lightly floured board into 1/4-inch thickness. Cut to fit the individual ramekins or casserole dish you are using.
Place pastry on top of pie and crimp edge to seal. Cut slits for venting air. Brush with the egg wash and bake for 30 to 45 minutes, or until dough is golden.
Source: Sound Consumer November 2003
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