Recipe

A A A

• 4 1/2 cups all-purpose flour , plus
• more all-purpose flour , for dusting
• 1 tbsp salt
• 2 cups unsalted butter, cold and cut into small chunks
• 3/4 cup ice water , plus
• more ice water , if needed
• 8 cups chicken broth
• 8 cups leftover cooked turkey
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• sea salt
• fresh ground black pepper
• 4 boiled carrots , cut in 1/2 inch circles (i cooked carrots and onions separately and added defrosted corn.)
• 1 cup sweet peas , defrosted
• 1 garlic clove, chopped
• 1 tsp dried thyme
• 1/2 lemon , juice of
• 1 egg, mixed with
• 3 tbsp water , for egg wash for top of pastry

• 1 Note: I used my leftover turkey stock and just added pepper.
• 2 I didn't use any of the herbs or lemon.
• 3 To make the pastry:.
• 4 Food Processor method: Pulse the butter, salt, flour in processor until size of small peas. Add water and do slow pulses until just combined.
• 5 Or use Tyler's from scratch method:.
• 6 Combine the flour and salt in a very large mixing bowl.
• 7 Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
• 8 Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky.
• 9 Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
• 10 Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.).
• 11 To make the pot pie filling.
• 12 Use a large stockpot and heat over medium-low heat.
• 13 Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
• 14 This is a roux, which will act as a thickener.
• 15 Cook and stir the roux for one minute, to cook the raw flour taste out, stirring constantly.
• 16 Now, gradually pour in chicken broth, whisking the entire time to prevent lumps.
• 17 Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup.
• 18 Season the mixture with salt and pepper.
• 19 Stir in the shredded chicken, veggies, lemon juice, thyme, salt and pepper to taste until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down.
• 20 Preheat the oven to 400 degrees F.
• 21 Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out.
• 22 Sprinkle the counter and a rolling pin lightly with flour.
• 23 Roll the dough out into a big 14 by 20-inch rectangle.
• 24 (Dough is pliable. I made my dough 2 days in advance and chilled in refrigerator in plastic bag. Let sit out about 10 minutes to soften up before rolling out.).
• 25 Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end.
• 26 (Make sure your dough FITS on your pan and in the oven before going any further!).
• 27 Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides.
• 28 Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border.
• 29 Fold the free dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow.
• 30 Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape.
• 31 Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden.
• 32 Let the chicken pie rest for 10 minutes before moving it.
• 33 Run a spatula underneath the pot pie to loosen it from the pizza stone.