This recipe packs in a little something for everyone.
Chef Scott Ackley shares how to make a hearty, flaky pot pie.
Pot Pie Crust
¼ cup all-purpose flour
1 teaspoon sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into ½ inch pieces
4 tablespoons ice water
In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed, do not over mix.
Form dough into a disk, wrap tightly in plastic, refrigerate until firm.
Turkey Pot Pie Filling
¼ pound unsalted butter
1 medium yellow onion, diced small
4 medium carrots, diced small
2 garlic cloves, minced
¾ cup all-purpose flour
6 cups heavy cream
1 cup frozen peas
Coarse salt and ground pepper To Taste
3 cups oven roasted Turkey
Dry Sage TT
Italian seasoning TT
Make the filling in a large pot. melt the butter over medium heat. Add all the vegetables and cook until tender. Add flour and stir to coat vegetables. Slowly add the heavy cream whisking until smooth. Bring to a boil, reduce heat, and simmer until thick. Stir in the seasonings and turkey.
Poor filling into a 2-quart baking dish
On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhanging inward while pinching to crimp the edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool and serve.
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Why does he give completely different ingredients for the pie crust than what is listed on the recipe? Also, he puts turkey bouillon in the filling but it’s also not listed in the recipe?