Kae's Turkey Pot Pie You Have To Try

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Kae's Turkey Pot Pie

"This recipe is outstanding, even all the way down to the excellent crust ever. This is high-quality for the turkey leftovers after the vacations or you could even use bird. It's a yummy pie. Hope you experience!!"

Ingredients :

1 half of cups all-motive flour
half teaspoon salt
half of cup vegetable shortening
1/four cup water, or as wished
1/4 cup butter
1/four cup all-motive flour
1 teaspoon salt
1/2 teaspoon floor black pepper
1 teaspoon rubbed sage
1 cup bird broth
1 cup evaporated milk
4 cups cooked turkey, reduce into bite-length pieces
2 (15 ounce) cans combined greens (inclusive of Veg-All®), drained

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H20M

Preheat oven to 425 degrees F (220 ranges C). Whisk together 1 1/2 cups of flour and 1/2 teaspoon of salt in a bowl.
With a fork or pastry cutter, cut the shortening into the flour mixture until it becomes crumbly, then stir in water, a tablespoon at a time, simply until the dough holds collectively. Divide dough in half of; roll out each half with a rolling pin on a floured floor to make an eleven-inch circle. Fit one crust into a 10-inch pie dish; region the other crust on a baking sheet or piece of parchment paper, and set apart.
Melt butter in a huge pot over medium heat. Combine 1/4 cup flour, 1 teaspoon of salt, black pepper, and sage in a small bowl till very well mixed; stir the flour combination into the melted butter till the aggregate bureaucracy a clean paste. Allow the aggregate to bubble for approximately 1 minute, then stir inside the fowl broth and evaporated milk. Bring the combination to a boil, and whisk till thick, approximately 2 mins. Remove the sauce from the warmth; stir within the cooked turkey meat and mixed vegetables. Spoon the filling into the organized pie dish. Top the pie with the ultimate crust, then pinch and fold together the edges of the crusts to seal. Cut an X into the middle of the top crust with a pointy knife.
Bake inside the preheated oven till the crust is browned and the filling is effervescent, 35 to forty minutes. Let stand 10 mins earlier than serving.

Notes :

If you make a decision to use fresh vegetables, make sure which you steam the pre-cut potatoes and carrots. And then I use frozen peas and corn. Make certain you microwave them to thaw them out. You can upload something veggies you want. If you have got a big amassing, double the crust and filling and placed into a huge glass baking dish. It will nevertheless work. Just ensure you add multiple Xs to vent the top. You will find it irresistible!
Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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