Leftover Turkey Pot Pie
Ingredients:
• 2 ½ cups all-purpose flour.
• 1 teaspoon sea salt.
• 1 teaspoon granulated sugar.
• 1 cup salted butter, chilled and cubed.
• ½ cup ice water.
• 4 cups oven roasted turkey, cubed.
• 2 red potatoes, diced (about 2 cups).
• 4 Tablespoons salted butter, divided.
• ½ cup water.
• 1 ½ Tablespoons minced garlic.
• 3 carrots, diced.
• 2 ribs of celery, diced (1 cup).
• ½ cup onion, diced.
• Salt and freshly ground pepper.
• ½ cup frozen peas.
• ½ cup frozen corn.
• 2 cups water (for the sauce).
• 2 ½ Tablespoons chicken base (better than bouillon).
• 1 ½ cups Whole Milk.
• ¾ cup flour.
• ½ teaspoon onion powder.
• ½ teaspoon sea salt.
• ¼ teaspoon black pepper.
• ½ teaspoon garlic powder.
• 1 Tablespoon heavy cream.
• 1 egg yolk.
Instructions:
• In a food processor, combine flour, sea salt, sugar, butter, and ice water. Process until coarse crumbs form. Transfer to a work surface, shape into a ball, then divide into two discs. Wrap in plastic and chill for at least 1 hour or overnight.
• Preheat your oven to 425°F (220°C).
• In a bowl, whisk together the flour, onion powder, garlic powder, sea salt, and black pepper. Add milk and whisk until smooth.
• In a saucepan over medium heat, boil 2 cups of water. Dissolve the chicken base in the boiling water, then whisk in the milk and flour mixture. Cook, stirring constantly, until thickened, about 3 minutes. Set aside.
• In a large nonstick saucepan, add potatoes, 2 tablespoons butter, garlic, and ½ cup water. Cover and cook for 10 minutes until the potatoes are soft, stirring occasionally.
• Add remaining butter, carrots, celery, and onion to the saucepan. Cook until softened, then stir in peas, corn, turkey, and sauce. Remove from heat.
• Roll out the chilled dough discs. Fit one into the bottom of a pie dish. Add the turkey mixture, then top with the second dough disc. Seal the edges and cut an ‘X’ for steam to escape.
• Whisk together egg yolk and heavy cream. Brush over the pie crust. Use a pie crust shield to protect the outer edge if desired.
• Bake on the lower oven rack for 30-35 minutes until the crust is golden and the filling is bubbling. Cool for at least 10 minutes before serving.