28:57
Nov 28, 2022
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'#tomorrowadayfarms #homecooking # turkeyleftovers #yummy ***********************************this video is for ages 18 and over ************************************ Happy Sunday Everyone... It\'s freezing rain here hoping your day is starting off better lol. I got my cup of Joe and thinking about this video. The cats did catch the mouse lol... and I did scream as they dropped it at my feet. Hope you all had a great Christmas and God was good to you all. Turkey Pot pie is so good and a good recipe to have in you binder as you can change it up to how ever you want it. Use whatever you have and use up those leftovers! Starting with a simple soup even can give you a head start. I am going to leave the how to freeze the pot pie for later use in the recipe. I should have mentioned it in the video but got a little side tracked with the mouse. If you would be so kind to hit that like button and Subscribe to our channel I would apperciate it. Lots of new things are happening and we would love to share them with all of you. So let\'s get to the recipe: Savory Pot Pie Pastry: 2 cups of flour 1 cup of lard or butter 1/2 cup of cold water ( you can use chicken stock, beef stock or veggie stock) pinch of salt 1/4 tsp sage 1/4 tsp oregeno 1/2 tsp summer savory 1/2 tsp black pepper (optional) In bowl grate in your butter or cut up your butter using a pastry cutter. add in your flour and coat your butter with the flour add in all of your seasonings and mix. add in your water or stock which ever you are using. combine and put into plastic wrap and put in the fridge for up to an hour Hint... You want to do this first as the colder your pastry is the less it will shrink while baking. Good Old Fashion Turkey/ Chicken Pot Pie 2 TBSP butter 1-2 onions chopped ( depending on side ) 3-4 carrots chopped 3-4 chopped celery garlic chopped to your taste 2-3 Cups of frozen corn and peas ( keep this aside for later) 2/3 cup cream or milk (keep aside or later) 1 Litre of Chicken or Turkey Stock 500 ml of celery stock 1/4 cup of flour or use a corn starch slurry salt and pepper to taste 1/2 tsp summer savory 1/2 tsp poultry seasoning 2 TBSP dried maggie seasoning 2-3 cups of chicken or turkey In a large stock pot add in your butter and let melt. Once melted add in your root veggie let soften. Add in your salt to allow you veggie to leach out the water. Add in your flour and let it brown slightly. Don\'t want to burn the flour just brown it. Once a nutty smell comes from the pot add in your celery and turkey stock to the pot. Let it come up to light boil add in your seasoning and taste if you want more seasoning add away. In a measuring cup or bowl add in a couple ladles of stock and slowly add in your cream/milk. stir the mixture and slowly add in a laddle at a time of stock until you have add in all your cream or milk and it feels like room temp. Slowly add your mixture to the stock pot stiring as you pour not to allow the cream mixture not to curdle. bring mixture to a gentle boil and then let set a side until it is room temp. roll out your bottom of your crust add in your chopped turkey or chicken set aside To your stock pot add your frozen veggies and mix well. add mixture to the crust with the turkey/chicken. roll out your top crust and place on a cookie sheet ( it will bubble over trust me) Preheat oven to 350 and make an egg wash for the top bake for 1 hour ( depending on your oven) let stand for at least 20 minutes ( for mine family was hungry ) serve with a salad or a slice of bread but it can stand alone! to Freeze: Do all of the above but don\'t bake them. Just make them in your pie pan and put in freezer bag and freeze. Good for at least 3 months. If your baking from frozen just add an extra hour. Don\'t forget about our Facebook Group Tomorrowaday Farms YT good stuff happening over there would love to chat with you more... Thanks everyone! Have a great day'
Tags: Cooking , chicken pot pie , homemade cooking , turkey pot pie , herbed pie crust
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