Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Thursday, December 2, 2010

Turkey/ Chicken Pot Pie

Recipe No: 132
This recipe is same for both Chicken and Turkey. I am doing it with Turkey here as I want to use the leftover Turkey from the Thanksgiving. Except for the slight taste difference of these two proteins, there is not much of a difference between the two dishes.
Ingredients                           Serves 3
For the Filling
  • Butter/ Oil………………..........3 Tablespoons
  • All Purpose Flour/ Maida…..3 Tablespoons
  • Milk…………………………….….3 Cups
  • Salt……………………………..….1 Teaspoon
  • Pepper Powder………………...1/3 Teaspoon
  • Carrots……………………………1/2 Cup (Cut into small cubes)
  • Fresh Green Peas……………..1/2 Cup
  • Cooked Turkey Cubed……….2 Cups
For the Crust
  • All Purpose Flour/ Maida….1 ½ Cups
  • Baking Soda……………….……1/8 Teaspoon
  • Salt…………………………...……1/4 teaspoon
  • Cold Butter ……………………..6 Tablespoons (Cut into cubes)
  • Cold Water…………………..….6 Tablespoons
Other Ingredients
  • Egg wash (Mix 1 Egg with 1 Tablespoon of water) for brushing
  • Salt and Pepper to sprinkle on top.
Method of Preparation
To make the Crust
  1. Mix together Flour, Salt and Baking Soda really well.
  2. If you have a Food Processor (or a stand mixer), put Flour mixture and Cold Butter into it and pulse a few times till Butter is evenly distributed in the Flour with a course consistency. If you don’t have food processor, rub Butter into the Flour to get a course consistency. Whatever method you use don’t let the Butter melt completely into the Flour, but it should remain as small pieces.
  3. Mix in the cold water to make a very dry, crumbly dough.
  4. Dump it onto a floured surface, pat it into a ball (don't knead), wrap in plastic wrap and keep in the refrigerator till ready to be used.
To make the filling Part
  1. In a thick bottomed pan on medium heat, melt 3 Tablespoons of Butter and add 3 Tablespoons of Flour and fry till the raw smell is gone. This will take at least a minute, so please be patient and take care not to burn the Flour.
  2. Mix in the cold milk and stir really good to dissolve all the lumps and let it cook till it is thickened. Stir constantly.
  3. Add the Carrots and Peas and allow boiling. Do stir now and then.
  4. Once boiled, add the cubed cooked Turkey and mix well.
  5. Mix Salt and Pepper and switch off the flame.
To assemble and cook the Pot Pie
  1. Preheat the oven to 400˚F/ 204˚C
  2. Divide the Turkey in the White sauce mixture between three oven proof bowls.
  3. Roll out the chilled dough into ¼ of an inch in thickness and cut out rounds with an inch more circumference than that of the top round of the bowl you are using.
  4. Brush the sides of the bowl with Egg wash. This will help the dough to stick to the sides of the bowl.
  5. Place the cut out dough on top of the bowl and press it to the sides to the bowl.
  6. Brush the top of the dough with the Egg wash and sprinkle  a pinch of Salt and Pepper.
  7. Make two or three small slits on top of the dough and bake it in the middle of the oven for 30-40 minutes or till the crust becomes golden in color and the inside is bubbly.
  8. Serve it hot.
  • Keeping the butter cold is very important because when the heat from the oven hits the cold Butter , the vapor formed will help the dough rise, giving it the flakiness. (we are using only a very small amount of Baking Soda)
  • If you don’t use a thick bottomed pan the white sauce may stick to the bottom of the pan and may burn.
  • Cutting the dough with a bigger circumference will aid in easy sticking of the dough to the sides of the bowl.
  • The slits on top if the dough, will prevent it from bursting in the oven due to the pressure that builds up because of the vapor.
  • An easy alternative to homemade dough is Puff Pastry. If you are using it instead of the dough, cut out rounds and bake them separately before putting it on top of the baked filling. If Puff Pastry is placed directly on top of the filling, there are chances that it may touch the filling and become soggy giving an uncooked appearance. 
  • Left over Rotisserie Chicken is good for making Chicken Pot Pie.

Make it, enjoy the deliciousness and
serve it to your family with love...


Jaisy James said...

looks yummy thanks for ur comments in my blog. pls visit n post ur comments when time gets

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