Do you have leftover turkey from Thanksgiving?
I hope so.
If not, you may want to barbeque (or roast, if that's your style) another turkey just so you can make this recipe. It's that good.
Giada's Turkey and Pancetta Pot Pie.
I'm not a huge pot pie fan (gasp!), but maybe it's because I haven't had really good pot pie...this pie, however, has changed my opinion of pot pies forever.
Ingredients
Filling:
2 Tbsp olive oil
4 oz pancetta, finely diced
2 Tbsp unsalted butter, room temperature
2 large shallots, chopped
2 medium carrots, peeled and diced into 1/2-inch pieces
1 Tbsp chopped fresh thyme leaves
1/4 cup flour
2 1/12 cups low-sodium chicken broth
1/4 cup heavy cream
3 cups roasted turkey meat, cut into 1/2-inch pieces
1 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/4 tsp black pepper
Crust:
3/4 cup flour
1/4 cup cornmeal
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp butter, cut into 1/2-inch cubes
1 cup Parmesan cheese, grated
1/3 cup buttermilk
3 Tbsp olive oil
For the filling, heat oil in large saucepan. Add pancetta and cook until brown and crispy, about 8 minutes. Drain pancetta on paper towel. Add butter, shallots, carrots, and thyme to the saucepan. Cook for 6-8 min. until carrots are tender. Stir in flour and increase heat to high. Add chicken broth and cook until mixture thickens, about 3 minutes. Add cooked pancetta, heavy cream, turkey, peas, corn, and pepper. Simmer for 3 minutes. Using a ladle, fill ramekins with the filling mixture.
For the crust, place flour, cornmeal, salt, baking powder, and baking soda in a food processor. Add butter and cheese and process until coarse. Add 1/3 cup buttermilk and the oil. Process until the mixture begins to form a ball, adding extra buttermilk if needed. On a lightly floured work surface, roll out the dough into a 10-inch diameter circle. Cut the dough into circles and place on top of filling.
Bake at 400 degrees F for 20-25 min. until the crust is golden and the filling is bubbling.
If not, you may want to barbeque (or roast, if that's your style) another turkey just so you can make this recipe. It's that good.
Giada's Turkey and Pancetta Pot Pie.
I'm not a huge pot pie fan (gasp!), but maybe it's because I haven't had really good pot pie...this pie, however, has changed my opinion of pot pies forever.
Ingredients
Filling:
2 Tbsp olive oil
4 oz pancetta, finely diced
2 Tbsp unsalted butter, room temperature
2 large shallots, chopped
2 medium carrots, peeled and diced into 1/2-inch pieces
1 Tbsp chopped fresh thyme leaves
1/4 cup flour
2 1/12 cups low-sodium chicken broth
1/4 cup heavy cream
3 cups roasted turkey meat, cut into 1/2-inch pieces
1 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/4 tsp black pepper
Crust:
3/4 cup flour
1/4 cup cornmeal
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp butter, cut into 1/2-inch cubes
1 cup Parmesan cheese, grated
1/3 cup buttermilk
3 Tbsp olive oil
For the filling, heat oil in large saucepan. Add pancetta and cook until brown and crispy, about 8 minutes. Drain pancetta on paper towel. Add butter, shallots, carrots, and thyme to the saucepan. Cook for 6-8 min. until carrots are tender. Stir in flour and increase heat to high. Add chicken broth and cook until mixture thickens, about 3 minutes. Add cooked pancetta, heavy cream, turkey, peas, corn, and pepper. Simmer for 3 minutes. Using a ladle, fill ramekins with the filling mixture.
For the crust, place flour, cornmeal, salt, baking powder, and baking soda in a food processor. Add butter and cheese and process until coarse. Add 1/3 cup buttermilk and the oil. Process until the mixture begins to form a ball, adding extra buttermilk if needed. On a lightly floured work surface, roll out the dough into a 10-inch diameter circle. Cut the dough into circles and place on top of filling.
Bake at 400 degrees F for 20-25 min. until the crust is golden and the filling is bubbling.
Gone, in 60 seconds. Just kidding...I don't eat THAT fast.
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