Welcome to this week’s Publix Super Meals. Each week I am going to share a recipe to help you take the Publix Super Deals and turn them into Publix Super Meals!
Since most of us will be busy gobbling some turkey on Thursday, I thought I would share the Publix Super Meal a little early this week. This one might just come in handy for your Thanksgiving leftovers – Turkey Pot Pie!
This recipe is great because you can prep this one ahead of time and then bake it up once you are ready to eat. I do this recipe with chicken or turkey and it comes out delicious with either. The pie I made this week used a combination of leftover roasted turkey and one that was filled with cajun butter using the Good Cook Flavor Injector and then smoked.
Yes I have already cooked two turkeys and it’s not even Thanksgiving yet. This year I wanted to try brining and roasting a turkey. I was a bit afraid of how it would taste so my husband threw another bird on the Big Green Egg just to be safe. Let me tell you guys…that brined bird was really fantastic. I used a basic brine of salt and sugar and then let the turkey sit in the Brine Bag overnight. Then I filled the cavity with some aromatics and tossed it in a Roaster with a V-Rack and let it go in the oven. It was super juicy and a big hit with my family.
Since I has two birds I had plenty of meat leftover for this pot pie. You could also toss in any leftover deviled eggs, green beans and even use a pre-made crust if you don’t feel like making your own. This is one of my favorite ways to put those leftovers to use.
- 2⅔ cups all purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening, chilled
- 6 to 10 tablespoons ice cold water
- 2 cups cooked turkey, cubed
- 4 tablespoons butter
- 1 onion chopped
- ¼ cup flour
- 2 cups chicken or turkey broth
- 1 cup milk
- ¾ cup half & half
- 1 tablespoon dried tarragon
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup peas & carrots
- 2 boiled eggs, chopped
- Mix salt and flour in a large bowl and cut in shortening with a pastry cutter until pea size crumbs form.
- Slowly mix in water a tablespoon at a time until the dough holds together without crumbling.
- Divide dough into two balls and flatten. Wrap in plastic wrap and refrigerated for at least 30 minutes.
- Roll out dough on a floured work surface and transfer one crust to your pie plate. Reserve the 2nd crust for the top of the pot pie.
- Melt 4 tablespoons of butter a saucepan and add onions. Cook 2 -3 minutes until onion is translucent.
- Stir in the flour.
- Whisk constantly cooking on low heat for about 3 – 4 minutes.
- Whisk in chicken broth, milk and half and half.
- Simmer on medium for 5 – 10 minutes until thick and bubbly.
- Add tarragon, salt pepper, turkey, peas, carrots, and chopped eggs. Stir to combine.
- Remove from heat and adjust seasoning as needed.
- Preheat oven to 375 degrees
- Pour filling into prepared pie crust.
- Top with second tolled pie crust.
- Crimp the edges and cut 4 -6 slits into the crust to vent.
- Brush the top crust with an egg wash for a shiny crust.
- Bake in 375 degree oven for 45 minutes or until crust is browned.
Pie crust recipe from Crisco
- CUTTING BOARD, PLASTIC 10″X 15″
- Ceramic Pie Dish
- Chef Knife, 8″
- Measuring Cup
- Flavor Injector
- Brine Bag
- Roaster with a V-Rack
Don’t forget, Publix carries a huge variety of Good Cook products. You can find a large selection of tools and cookware throughout the store. You can find everything you need when you shop for your ingredients.