Dutch Oven - A heavy-duty pot for even cooking ideal for making turkey pot pie in the oven.
Puff Pastry Sheets - Required for creating the pie crust.
Pie Dish - Ceramic or glass dish to bake your pot pie in the oven.
Cutting Board - Essential for preparing ingredients.
Food Processor - Useful for chopping vegetables or making the filling for your pot pie.
Measuring Cups and Spoons - Important for precise measurements in recipes.
Mixing Bowls - Needed for preparing pie ingredients.
Oven Thermometer - Ensures accurate oven temperature for baking your pot pie perfectly.
Fork - Useful for testing doneness or piercing the crust before baking.
Baking Sheet - For preheating or baking other components like turkey slices if needed separately.
1 medium leek, coarsely chopped
2 garlic cloves, smashed
2 celery ribs, coarsely chopped
2 medium carrots, coarsely chopped
1 Turkish or 1/2 California bay leaf
1 1/4 pounds dark turkey parts (1 leg and 1 thigh)
2/3 cup all-purpose flour
3 tablespoons yellow cornmeal (preferably stone-ground; not coarse)
2 tablespoons unsalted butter
1/2 teaspoon salt
3 to 4 tablespoons ice water
1 large egg white
1 tablespoon olive oil
1 medium onion
2 medium carrots, halved lengthwise and cut into 1/4-inch-thick pieces
1 celery rib, halved lengthwise and cut into 1/2-inch pieces
10 ounces mushrooms, trimmed and quartered lengthwise
8 ounces boiling potatoes, peeled and cut into 1/2-inch pieces
2 garlic cloves, chopped
1 cup frozen peas, thawed
1 tablespoon finely chopped fresh thyme
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon black pepper
a pastry or bench scraper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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