TURKEY SWEET POTATO POT PIE
Chicken Pot Pies hold a special place in my heart. The only time I would eat a Pot Pie was whenever I stayed the night at my grandparents house, which was often. My granddaddy always bought the frozen Marie Calendars individual chicken pot pies. I always looked forward to opening my grandparents freezer to find the pot pies. They are very delicious, the crust nice and flaky but they always took awhile to cook and one serving was over 900 calories! As I got older and became vain and cared about my weight I stopped eating them. But now I would give anything to wake up at my grandparents house and warm up one of those chicken pot pies. I took my love for Thanksgiving food and my memories of the pot pies that my grandparents used to make, and thought I could combine these two into something delicious.
This recipe is great to make after Thanksgiving using your leftovers. I tend to over buy ingredients for Thanksgiving, which means I always have leftovers, such as milk, sweet potatoes, carrots, celery, and herbs. All ingredients needed for a pot pie. This recipe can be mixed and matched with whatever ingredients you have on hand, if you don't have turkey get a rotisserie chicken. If you don't have a sweet potato on hand but have a russet potato use that. Same goes with herbs.
3 cups all-purpose flour plus more for surface
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup frozen unsalted butter, cut into cubes
1/4 cup vegetable shortening
¼ cup (½ stick) unsalted butter
5 garlic cloves, sliced
1 onion, sliced
1 tablespoon chopped fresh thyme
⅓ cup all-purpose flour
3 cups chicken broth
1 cup dry white wine
1 cup whole milk
Kosher salt and freshly ground black pepper
3 large carrots peeled, chopped
1 large sweet potato peeled, chops
About 3-4 cups turkey meat, shredded if you don't have left over turkey gram a small rotisserie chicken
1½ cups frozen peas
¼ cup chopped fresh flat-leaf parsley
1 large egg, beaten to blend
Mix flour, salt, and baking powder in a food processor. Add butter and shortening and process until smooth.
Toss mixture on a floured surface and form dough into a ball. Flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a circle a little over 12 inches, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap and chill.
Preheat oven to 400 degrees
Heat butter in a 12 inch heavy bottom skillet, over medium heat. Add garlic, onion and thyme and cook, stirring often, until soften. Add ⅓ cup flour and cook, whisking constantly, until mixture is pale golden.
Whisk in broth 1/2 cup at a time. Whisk in wine and milk season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until mixture is thick about 10 minutes. Add potato and carrots and cook until just tender, about 5 minutes.
Mix in chicken, peas, and parsley; season with hot sauce, Worcestershire sauce, salt, and pepper.
Remove from heat and drape pastry over skillet and pinch edges to seal. Brush with egg and make 1 inch slit in center of crust for steam to vent.
Place skillet on rimmed baking sheet (to catch any filling that may drip over) and bake until puff pastry is golden brown 20–25 minutes. Reduce heat to 350 degrees and bake until puff pastry is deep golden brown and cooked through, 30 minutes longer. Let sit 10 minutes before serving.