Kinsby'S Best-Ever Pot Pie (Turkey Or Chicken) - cooking recipe

Ingredients
    crust
    3 cups all-purpose flour
    1 teaspoon salt
    1 1/3 cups chilled butter, diced
    2 teaspoons cider vinegar
    1 teaspoon sugar
    2 -6 tablespoons ice water (just to moisten the dough)
    Filling
    6 cups chicken stock, divided
    4 baking potatoes, cubed-diced
    2 large carrots, sliced (1/4-inch thick)
    2 tablespoons butter
    2 stalks celery, sliced (1/4-inch thick)
    2 cups cooked turkey, diced (chicken works too)
    1 large chopped onion
    1 cup all-purpose flour
    1/2 tablespoon cornstarch
    1 cup frozen tiny peas
    1/2 cup half-and-half cream
    4 tablespoons half-and-half cream, divided
    1/2 cup dry sherry
    2 1/2 teaspoons salt
    1/4 - 1/2 teaspoon dried thyme
    1/4 - 1/2 teaspoon black pepper
    1/4 - 1/2 teaspoon sage
    1 egg
Preparation
    To prepare the crust, Combine flour, sugar, and salt in a large bowl; cut in butter and mix with fingertips until mixture resembles coarse meal. Add vinegar and water, tbsp at a time; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes or overnight until needed.
    To prepare the filling, bring 5 cups Chicken Stock to a boil in a medium saucepan. Add the potato and carrot; cook for approximately 4 minutes. Meanwhile, Melt the butter in a very large skillet over a medium heat and the onion; cook for 2-5 minutes until the onions just begin to sweat. Combine 1 cup flour, corn starch and 1 cup remaining Chicken Stock in a small bowl; whisk until well combined. Add to the skillet. Stir in the potato mixture with the reserved cooking liquid, turkey or chicken, peas, seasonings, half-n-half, sherry, and celery. Remove from heat (you can store for a day or two until you wish to bake it).
    Pour approximately 1-2 cups filling into ramekins of choice (or you can pour the entire filling into a casserole dish to bake it whole. Metal bowls work too).Pre-heat the oven to 400 degrees farenheit.
    Roll the dough out to about 1/4-1/2 inch-thick and cut the appropriate size for your pot pie Place the dough atop of the filling (either press the dough into sides of the ramekin, or just leave flat; feel free to be decorative) and cut four slits in the center of the dough (to let the steam escape). Whisk the egg with the 4 tbsp half-n-half and brush onto the dough and bake for approximately 40-65 minutes; until the crust is a golden brown and puffed.

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