Personal chef and caterer Jerod Wilcher made a Turkey Pot Pie using holiday leftovers. For more of Chef Jerod's recipes visit, www.masterkingchefjerod.com and subscribe to his YouTube channel at Master King Chef Jerod. Follow @Chef_Jerod on Instagram and "Creative Cooking with Master King Chef Jerod" on Facebook. To contact Chef Jerod for catering services, visit info@masterkingchefjerod.com or call Kingdom Cuisine Catering Company at (615) 414-7237.
TURKEY POT PIE
INGREDIENTS
1-2 lbs turkey breast
2 ea pie crust, pre-cooked
2 Tbl unsalted butter
1 ea carrot, diced
1/2 ea small yellow onion, diced
2 ea celery stalks, diced
1/2 tsp Kosher salt
1/2 tsp black pepper
1 tsp garlic paste
1/2 c all-purpose flour
1 c chicken broth
1/4 c heavy whipping cream
1 tsp hot sauce
1/4 c corn, frozen
1/4 c peas, frozen
1/2 tsp Italian seasoning
DIRECTIONS
· Preheat oven to 350°
· Bake 1 pie crust in a 9-inch round casserole dish for 10 minutes on 350°
· Remove crust from oven & set aside
· In a sauté pan add butter. Once the butter starts to sizzle, add carrots, celery and onions & cook for 5-7 minutes on medium heat
· Season vegetables with salt & pepper
· Once butter is melted, add vegetables and cook for approximately 2-3 minutes
· Add garlic paste & cook for 1 minute
· Add flour & cook & stir for approximately 3 minutes
· Add chicken broth & bring to a boil
· Add heavy whipping cream and let simmer for approximately 5 minutes
· Add corn, peas, hot sauce & Italian seasoning
· Add chicken to the mixture
· Pour all of the cooked ingredients into the pre-cooked pie crust
· Then take the 2nd uncooked pie crust and cover the ingredients (if any top crust overlaps the edges you may trim the edges off)
· Bake on 350° for about 40 minutes
· Remove from oven and cool for about 5 minutes
· Serve and enjoy
