Curry Turkey Pot Pie With Homemade Butter Pie Crust

• Meat

  • 4 cups Turkey

• Produce

  • 2 stalks 1 1/2 cup diced celery
  • 1 1/2 cup Carrots
  • 1 1/2 cup Onion
  • 1 cup Peas, frozen
  • 1 cup Russet potatoes

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 12 oz All-purpose flour
  • 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Black pepper, freshly ground
  • 2 tsp Curry powder
  • 2 tsp Kosher salt
  • 2 tbsp Sugar

• Bread & Baked Goods

  • 2 Recipes pie crust

• Dairy

  • 8 oz Butter, unsalted
  • 1/2 cup Butter, real
  • 1 cup Half and half

• Liquids

  • 4 oz Water

Found on foodiecrush.com

Ingredients

• *This recipe makes enough filling for two 9-inch pie pans or for one 9 X 13 baking dish. If using 9-inch pie pans, make 2 recipes of the pie dough for 2 pies with a double crust. If using a 9 X 13 pan, one recipe of pie crust will top one single top crust pot pie.
• 12 ounces all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 2 tablespoons sugar
• 8 ounces unsalted butter, cut into 6-8 pieces and frozen in a zip-top bag
• 4-5 ounces ice cold water
• ½ cup Real® butter
• 1½ cup diced onion, about 1 medium onion
• 1 ½ cup diced celery, about 2 stalks
• 1 ½ cup diced carrots, about 2 carrots
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 cups diced turkey
• 1 cup diced russet potatoes, about 1 medium
• 1 cup frozen peas
• ½ cup all-purpose flour
• 2 cups chicken broth
• 1 cup half and half
• 2-3 teaspoons curry powder
• 2 recipes pie crust (for 2 double crust pies)

Directions

• Melt butter in a large skillet over medium heat. Cook the onion, celery and carrots for 10-15 minutes until the onions are translucent stirring occasionally so the vegetables don’t brown. Season with salt and pepper and add the turkey, potatoes and the peas and stir to combine. Sprinkle the mixture with flour, stir to combine well and cook for 3-5 minutes or until the flour taste been cooked out. Add the chicken broth and half and half. Bring to a boil, stirring often, and cook until thickened, about 3-5 minutes. Stir in the curry powder to taste. Turn off the heat and allow to cool slightly.
• Preheat the oven to 400 degrees F.
• To roll out the dough, place one half of the dough on a countertop sprinkled with flour and sprinkle the dough with flour. Rub flour on the rolling pin and rap the dough with the rolling pin 6-8 times to soften it. Flip the dough over, lightly dust it with flour and rap the dough again, this time in the opposite direction.
• Starting from the middle of the dough, roll the dough away from you, giving it a quarter turn after each couple of passes. Flip the dough over and once again roll the dough from the middle outward, giving the dough a quarter turn each time, dusting the flour and the roller as needed.
• If any of the butter breaks through the surface, sprinkle some flour over the exposed area then brush away the excess.
• Roll the dough to a few inches larger than your 9-inch glass pie pan. Gently fold the dough in half and in one movement and lift it off the rolling surface and into the pan. Unfold the dough circle and gently ease it into the pan. Don’t stretch the dough down into the pan or when it heats up in the oven, it will bounce back and shrink.
• Repeat with the other disc of pie dough. Fold and set aside.
• Scoop half of the turkey mixture into the pie pan. Top with the other rolled disc of pie dough. Trip the excess dough handing over the lip of the pan so it is 1 inch beyond the lip. Fold the top and bottom layers of pie dough under one another on the lip of the pie pan, making a big edge. Crimp the edge with the tines of a fork or flute the edge by pinching your knuckle into the middle of the index and middle finger of your opposite hand and repeat along the edges of the crust.
• Cut 3 to 5 vents in the top of the pie, Whisk 1 egg and brush on the top of the pie dough. Bake for 45-50 minutes.