It's the day before Thanksgiving...but let's pretend it's the day after, and you have leftover turkey! :) Join the host of Paula's Las Vegas Kitchen for a traditional Turkey Pot Pie recipe from that icon of homemaking, none other than Betty Crocker. And you know if there's pie on the menu, that rascal Durango Dale will show up! (Recipes appear below)
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TURKEY POT PIE
From Betty Crocker’s Cookbook, Copyright 1969 by General Mills, Inc., 30th printing, 1977
You will need:
Pastry for 9-inch two-crust pie
2 Tbsp butter or margarine
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
1/8 tsp thyme
½ cup chicken broth
½ cup light cream (20%)
2 cups cubed cooked turkey or chicken
1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces) frozen peas and carrots, cooked and drained
1 can (8 ounces) small whole onions, drained
(Paula note: If you can’t find these, just coarsely chop about 1/4 to ½ cup of onion, and saute a few minutes to soften)
Instructions:
Heat oven to 425 degrees F. Prepare pastry as directed except - roll 2/3 of pastry for bottom crust, and fit into 9-inch pie pan. Roll remainder into a rectangle, about 10x6 inches. Cut rectangle into 12 strips, each ½ inch wide.
Melt butter in a large saucepan over low heat. Blend in flour, salt, pepper, and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and vegetables.
Pour into pastry-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make a lattice top.
Trim; turn edge of bottom crust over strips. Seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake 35-40 minutes, until golden brown.
Makes 6 servings.
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CLASSIC DOUBLE PIE CRUST
www.kingarthur...
Ingredients
Crust
• 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons table salt
• 1/4 cup (46g) vegetable shortening
• 10 tablespoons (142g) unsalted butter, very cold
• 6 to 10 tablespoons (85g to 142g) ice water
Instructions
1. Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.
2. In a medium-sized mixing bowl, whisk together the flour and salt.
3. Add the shortening, working it in until the mixture is evenly crumbly, like coarse beach sand; you want everything thoroughly combined.
4. Cut the butter into small (about 1/2") cubes.
5. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be quite uneven, with big chunks of butter in among the smaller ones. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Working the butter in completely makes a mealy crust rather than a flaky one.
6. Drizzle 4 tablespoons of water over the flour mixture, tossing gently to combine.
7. Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather a bit up and squeeze it in your hand. Beware of kneading the pastry too much and/or adding too much water, as this will toughen the crust.
8. Gently shape the pastry into a cohesive mass. Or before shaping, take it a step further: Transfer the shaggy mixture to a piece of parchment paper. Press it into a rough rectangle and fold the dough into thirds, like a business letter. If necessary, spritz any dry areas with cold water and flatten and fold again, repeating the process until all errant bits of dough have been incorporated. Folding the dough in this fashion will create more flaky layers in your final crust.
9. Divide the dough in half. Gather each piece into a rough disk. Smooth the disks; it's OK if they have a few cracks in the surface. Smooth their edges by running the disks along a floured surface like a wheel.
10. Wrap the crusts in plastic or your favorite reusable storage wrap. Chill for 30 minutes, or up to overnight. Or wrap in aluminum foil over the plastic, and freeze for up to two months.
11. Return to the Turkey Pot Pie recipe for the rolling out instructions.
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