TURKEY AND PANCETTA POT PIES
Provided by Giada De Laurentiis
Time 1h10m
Yield 6 servings
Number Of Ingredients 24
Steps:
- 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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lanireia Taylor
[email protected]Overall, I thought this pot pie was just okay. It wasn't bad, but it wasn't great either.
Hcgf Hdf
[email protected]I found this pot pie to be a bit too dry. I think it could have used more sauce or gravy.
Barsha Tripura
[email protected]This pot pie was a bit too salty for my taste. I think it would have been better with less salt.
Logan Subramoney
[email protected]The crust on this pot pie was too thick and doughy for my liking. I think it would have been better with a thinner, flakier crust.
Krishna Mohan Yadav
[email protected]This pot pie was a bit bland for my taste. I think it could have used more seasoning.
Todd Hopkins
[email protected]I made this pot pie for my family and they loved it! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.
Dororthy Nunez
[email protected]This was a great pot pie! The filling was flavorful and the crust was flaky. I will definitely be making this again.
packerslord123
[email protected]This pot pie was delicious! The filling was creamy and flavorful, and the crust was flaky and golden brown. I would definitely recommend this recipe.
Rhea Peterson
[email protected]I loved the combination of turkey and pancetta in this pot pie. The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again!
Tofazzal Tofazzal
[email protected]This was a delicious and easy-to-make pot pie. I used pre-cooked turkey and pancetta to save time, and it turned out great. The filling was creamy and flavorful, and the crust was flaky and golden brown.
Samrat Kshetri
[email protected]I made this pot pie for a potluck and it was a huge success! Everyone loved it and asked for the recipe. The turkey and pancetta were a great combination, and the vegetables added a nice touch of freshness.
Siyanda Mkhize
[email protected]This turkey and pancetta pot pie was a hit with my family! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.