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Receta Emeril's Turkey Pot Pie

Name: Emeril's Turkey Pot Pie
Ingredients: 6 Tbsp. Unsalted butter, (3/4 stick); 1 c. Minced yellow onions; 1/2 c. Minced celery Salt and freshly grnd black pepper to taste; 6 Tbsp. Bleached all-purpose flour; 2 c. Chicken Stock or possibly canned chicken broth; 1 c. Half-and-half; 1 c. Peeled and diced Idaho potatoes, cooked in boiling salted water till tender, 4 to 5 min; 1 c. Leftover sweet potatoes; 1 c. Diced carrots, cooked in boiling salted water till tender, 4 to 5 min (Or possibly any leftover vegetables from Thanksgiving); 1 c. Sweet young peas, fresh or possibly frzn (defrost if frzn); 2 c. Shredded cooked turkey, white and dark meat; 2 Tbsp. Finely minced fresh parsley leaves; 1 x Recipe Basic Savory Pie Crust, (see below); 3 1/4 c. Bleached all-purpose flour; 1 tsp Salt; 1 1/2 c. Cool lard or possibly solid vegetable shortening; 4 Tbsp. Ice water, as needed, up to 5

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Ingredientes

6 Tbsp. Unsalted butter, (3/4 stick)
1 c. Minced yellow onions
1/2 c. Minced celery Salt and freshly grnd black pepper to taste
6 Tbsp. Bleached all-purpose flour
2 c. Chicken Stock or possibly canned chicken broth
1 c. Half-and-half
1 c. Peeled and diced Idaho potatoes, cooked in boiling salted water till tender, 4 to 5 min
1 c. Leftover sweet potatoes
1 c. Diced carrots, cooked in boiling salted water till tender, 4 to 5 min (Or possibly any leftover vegetables from Thanksgiving)
1 c. Sweet young peas, fresh or possibly frzn (defrost if frzn)
2 c. Shredded cooked turkey, white and dark meat
2 Tbsp. Finely minced fresh parsley leaves
1 x Recipe Basic Savory Pie Crust, (see below)
3 1/4 c. Bleached all-purpose flour
1 tsp Salt
1 1/2 c. Cool lard or possibly solid vegetable shortening
4 Tbsp. Ice water, as needed, up to 5

Direcciones

1. Preheat the oven to 400 degrees. Grease a 9x9x2-inch baking pan.
2. Heat the butter in a large saute/fry pan over medium-high heat. Add in the onions and celery, season with salt and pepper, and cook, stirring, for 2 min. Stir in the flour and cook, stirring, for 3 to 4 min to make a blond roux. Stir in the chicken stock and bring the liquid to a boil.
Reduce the heat to medium-low and simmer till the sauce begins to thicken, 4 to 6 min. Stir in the half-and-half and continue to cook for another 4 min. Season with salt and pepper. Stir in the potatoes, carrots, peas
(or possibly any other leftover Thanksgiving vegetables), turkey, and parsley, season with salt and pepper, and mix well.
3. Line the baking pan with one of the rolled-out pie crusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet. Bake till the crust is golden and crusty, 25 to 30 min. Let cold for 5 min before slicing to serve.
Basic Savory Pie Crust:(Makes 2 pie crusts, sufficient for one 9-inch and one 10-inch crust)
1. Combine the flour and salt in a large mixing bowl. Add in the lard and work it in with your hands till the mix resembles coarse crumbs. Add in the water, 1 Tbsp. at a time, working it in with your hands. Add in only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and chill for at least 30 min.
2. Remove the dough from the refrigerator and place it on a lightly floured work surface. For 2 crusts, cut the dough in 2 equal pcs and put the second half back in the refrigerator. For each crust, roll out the dough on the floured surface into a square about 14 inches across and 1/8 inch thick. Gently fold the square of dough in half and then in half again so which you can lift it without tearing it, and unfold it into a square baking pan. Fill and proceed as directed in the recipe.
NOTES : From Chef and author Emeril Lagasse's cookbook, "Emeril's TV Dinners"