MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emeril's Turkey Pot Pie w/Savoury Crust
 Categories: Pastry, Poultry, Vegetables, Herbs, Potatoes
      Yield: 5 Servings
 
      6 tb Unsalted butter
      1 c  Chopped yellow onions
    1/2 c  Chopped celery
           Salt & fresh ground pepper
      6 tb Bleached all-purpose flour
      2 c  Chicken stock or broth
      1 c  Half-and-half
      1 c  Peeled, diced Idaho potatoes
           - cooked in boiling salted
           - water until tender
      1 c  Leftover sweet potatoes
      1 c  Diced carrots; cooked in
           - boiling salted water until
           - tender
      1 c  Sweet young peas; thawed
      2 c  Shredded, cooked turkey
      2 tb Fine chopped fresh parsley
           - leaves

MMMMM-------------------BASIC SAVORY PIE CRUST------------------------
  3 1/4 c  Bleached all-purpose flour
      1 ts Salt
  1 1/2 c  Cold lard
      5 tb Ice water; as needed
 
  Prepare the pie crust dough and refrigerate
  while preparing filling.
  
  TO PREPARE THE DOUGH: Combine the flour and salt in a
  large mixing bowl. Add the lard and work it in with your
  hands until the mixture resembles coarse crumbs. Add the
  water, 1 tablespoon at a time, working it in with your
  hands. Add only as much as you need to make a smooth ball
  of dough. Wrap it in plastic wrap and refrigerate for at
  least 30 minutes.
  
  TO MAKE THE CRUST: Remove the dough from the refrigerator
  and place it on a lightly floured work surface. For 2
  crusts, cut the dough in 2 equal pieces and put the
  second half back in the refrigerator.
  
  For each crust, roll out the dough on the floured surface
  into a square about 14 inches across and 1/8 inch thick.
  Gently fold the square of dough in half and then in half
  again so that you can lift it without tearing it, and
  unfold it into a square baking pan. Fill and proceed as
  directed in the recipe.
  
  (Makes 2 pie crusts, enough for a 9" and a 10" crust)
  
  Preheat the oven to 400°F/205°C. Grease a 9x9x2"
  baking pan.
  
  Heat the butter in a large saute pan over medium-high
  heat. Add the onions and celery, season with salt and
  pepper, and cook, stirring, for 2 minutes.
  
  Stir in the flour and cook, stirring, for 3 to 4 minutes
  to make a blond roux.
  
  Stir in the chicken stock and bring the liquid to a boil.
  Reduce the heat to medium-low and simmer until the sauce
  begins to thicken, 4 to 6 minutes.
  
  Stir in the half-and-half and continue to cook for another
  4 minutes. Season with salt and pepper.
  
  Stir in the potatoes, carrots, peas (or any other leftover
  Thanksgiving vegetables), turkey, and parsley, season with
  salt and pepper, and mix well.
  
  Line the baking pan with one of the rolled-out pie crusts.
  Pour the filling into the prepared pan. Place the second
  crust on top of the filling. Carefully tuck the
  overlapping crusts into the pan, forming a thick edge.
  Crimp the edges, cut vents in the top crust, and place on
  a baking sheet.
  
  Bake until the crust is golden brown and crusty, 25 to 30
  minutes. Let cool for 5 minutes before slicing to serve.
  
  Source: Emeril's TV Dinners by Emeril Lagasse
  
  Recipe from: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
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