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Turkey and Pancetta Pot Pies (Giada De Laurentiis) Recipe

Turkey and Pancetta Pot Pies (Giada De Laurentiis) Recipe

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Turkey and Pancetta Pot Pies (Giada De Laurentiis)

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Ingredients:

Serving

2 tbsp extra-virgin olive oil
4 oz finely diced pancetta
1 tbsp unsalted butter, at room temperature
1 large or 2 small shallots, chopped
2 medium carrots, peeled and diced into 1/2-inch pieces
1 tbsp chopped fresh thyme leaves
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup flour
2 1/2 cups low-sodium chicken broth
1/4 cup heavy cream
3 cups (about 14 oz) roasted turkey breast meat , cut into 1/2-inch pieces
1 cup frozen peas, thawed
1/2 cup frozen corn, thawed
3/4 cup flour, plus extra for dusting
1/4 cup cornmeal
1/4 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
1 oz (2 tbsp) unsalted butter, cut into 1/2-inch cubes
1 cup grated parmesan
1/3 cup buttermilk, plus extra , as needed
3 tbsp extra-virgin olive oil
special equipment: 6 (10-oz) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter. a 3-inch round cookie cutter

Directions:

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
For the filling: In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate. Add the butter, shallots, carrots and thyme to the saucepan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the carrots are tender, 6 to 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes. Add the cooked pancetta, heavy cream, turkey, peas, corn, and the remaining salt and pepper. Simmer for 3 minutes until heated through. Using a ladle, fill the ramekins with the mixture.
For the crust: In a food processor, pulse together the flour, cornmeal, salt, baking powder, and baking soda. Add the butter and cheese and process until the mixture resembles coarse meal. With the machine running, add 1/3 cup buttermilk and the oil. Process until the mixture begins to form a ball, adding extra buttermilk, 1 teaspoon at a time, if needed. On a lightly floured work surface, roll out the dough into a 10-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 6 circles and place on top of the filling.
Bake until the crust is golden and the filling is bubbling, 20 to 25 minutes. Cool for 5 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	616.31 Kcal (2580 kJ)
Calories from fat	347.71 Kcal
		% Daily Value*
Total Fat	38.63g	59%
Cholesterol	61.35mg	20%
Sodium	1772.69mg	74%
Potassium	584.08mg	12%
Total Carbs	47.37g	16%
Sugars	6.8g	27%
Dietary Fiber	5.91g	24%
Protein	22.66g	45%
Vitamin C	8.1mg	14%
Vitamin A	0.3mg	8%
Iron	3.3mg	18%
Calcium	373.4mg	37%

Amount Per 100 g
Calories	192.83 Kcal (807 kJ)
Calories from fat	108.79 Kcal
		% Daily Value*
Total Fat	12.09g	59%
Cholesterol	19.19mg	20%
Sodium	554.65mg	74%
Potassium	182.75mg	12%
Total Carbs	14.82g	16%
Sugars	2.13g	27%
Dietary Fiber	1.85g	24%
Protein	7.09g	45%
Vitamin C	2.5mg	14%
Vitamin A	0.1mg	8%
Iron	1mg	18%
Calcium	116.8mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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