Perfect weather for a warming bowl of pot pie!
There is the classicchicken pot pieof course.
you’re able to either make it as a large casserole or in ramekins for individual servings.
Simply Recipes / Sally Vargas
Add the chilled butter cubes to the food processor and pulse 5 times.
The dough should resemble a coarse cornmeal, with some pea-sized pieces of butter.
Empty the food processor, placing the dough mixture on a clean surface.
Simply Recipes / Sally Vargas
Use the heel of your palm to shmoosh the dough mixture onto the table surface a few times.
Mix well and cook another 1 minute, stirring once or twice.
Bring the stock and beer to a boil in a small pot.
Simply Recipes / Sally Vargas
Sprinkle the flour over the turkey and veggies and mix well.
Cook for 4-5 minutes, stirring often and making sure no flour burns on the bottom of the pan.
Slowly pour in the hot stock-beer mixture, stirring.
Simply Recipes / Sally Vargas
Add the tomatoes and cook until the mixture thickens, about 3-5 minutes.
Pour the filling into a 2-quart casserole or, if you wish, into individual ramekins.
Roll dough out on a lightly floured surface to a little less than a quarter-inch thick.
Simply Recipes / Sally Vargas
If you are using a casserole, roll into a sheet a little larger than the dish.
Lay the dough onto the filling.
Cut a 1-inch vent into each individual pie, or several if you are making a casserole.
Simply Recipes / Sally Vargas
This will help the crust brown nicely.
Bake at 400F for 25 minutes, or until the pastry is golden and the filling is bubbling.
Let cool for at least 5 minutes before serving.
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
