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Default The Culinary Institute of America Turkey Pot Pie

The Culinary Institute of America Turkey Pot Pie

submitted by butterflydog

3 Tbsp oil or butter
1 1/2 cups yellow diced onion
2 tsp minced garlic
3 Tbsp flour
3 cups turkey or chicken broth
salt as needed
fresh black pepper
1 cup diced carrot
1 cup diced celery
2 cups diced Yukon Gold potatoes
4 cups cooked diced turkey meat
1 cup green peas ( thaw if frozen )
2 Tbsp chopped fresh flat leaf parsley
2, 9 inch prepared pie crusts or frozen puff pastry or other topping of
choice such as prepared leftover
mashed potatoes

Great using leftovers, my family prefers horseradish mashed potatoes for
the topping. Sometimes I would add some diced parsnips or turnips to the
recipe for part of some of the diced vegetables Heat butter in saucepan
over medium heat and cook onion until tender about 10 minutes.. Add garlic
and saute till aromatic about 30 seconds. Stir in flour and cook and stir
constantly until pasty and thick about 2 minutes. Add broth and whisk
well to work out any lumps. Bring to a boil and immediately reduce to a
simmer, stirring until thickened about 15 minutes. Salt and pepper to
taste. Add diced vegetables to broth mixture and simmer until tender,
about 20 minutes. Add turkey and peas and remove from heat. Stir in
chopped parsley. Spoon filling into individual crocks or a baking dish.
Cut pastry to appropriate size to fit and cover dish. Cut vents in dough
and press edges to seal on dish. Bake in a preheated 350F oven until
pastry is puffed and golden, about 45 minutes for a large dish or 25
minutes for individual dishes. Serve immediately

Serves 4 to 6

Source: from the Culinary Institute of America "One Dish Meals "

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