Restaurant-Style Turkey Pot Pie or Chicken Pot Pie
and we have included an Almond Turkey/Chicken Salad recipe as well as Stir Fry Chicken/Turkey - 4 Ways!
Pot pie is your choice - both are delicious and each is a favorite restaurant recipe. Leftover turkey always makes a great pot pie - whether it has a top crust, lattice crust or biscuits on top. With this recipe you can serve it as a pie or serve it over biscuits or even pasta.
Restaurant Buttermilk Biscuits
(great for topping a pot pie!)
3/4 cup shortening
4 1/2 cups flour
4 1/2 teaspoons baking powder
3/4 teaspoons soda
3/4 teaspoon salt
2 cups buttermilk
Preheat oven to 450 degrees F
Combine flour, salt, baking soda, and baking powder
Cut shortening into mixture with a pastry blender until size of peas
Add buttermilk and stir until it holds together
Turn out onto a floured surface or pastry cloth
Knead 10 times
Roll 3/4 to 1 inch thick and cut with proper cutter
Place on sheet pan and brush with melted butter (be generous)
Bake for 10-12 minutes, depending on your oven
Restaurant-Style Pot Pie
You can also substitute diced potatoes and diced carrots in place of the mushrooms and red peppers and your pot pie will still be fabulous. This is truly a comfort food. The ingredients are simple and the recipe is easy, but most of all it is delicious!
3 cups of well-seasoned chicken stock or turkey stock
6 tablespoons of fat from a roasted chicken or turkey (or use melted butter)
6 tablespoons of flour
1 cup sliced mushrooms
3-4 cups of cooked and diced chicken or turkey meat
1/2 - 1 cup of fresh or frozen peas (thawed)
1 cup diced red peppers (or to taste)
1 cup half and half cream, scalded
1 rolled pie crust
To make the roux:
Heat a skillet over medium-low heat
When skillet is hot, melt fat or butter
Add flour and stir over heat until roux is smooth (do NOT brown)
Heat stock until boiling
Add mushrooms and red peppers and cook over medium heat until vegetables are crisp-tender (do not over-cook)
Add roux to stock, stirring until thickened
Add diced chicken (or turkey) and green peas and heat
Thin with hot cream to correct consistency
Correct seasoning
Pour into 2 1/2 quart baking dish and top with pie crust
Crimp pie crust edges and cut vents in the crust
Brush crust with beaten egg and water
Bake in 400 degree F oven until bubbling and crust is lightly browned
Serve this chicken pot pie with a mixed green salad
Restaurant-Style Pie Crust
(good for all pies as well!)
2 cups stirred flour
1 1/8 teaspoons salt
1/2 cup plus 3 tablespoons shortening
5-6 tablespoons ice water
Combine flour and salt in a mixing bowl
Cut in the shortening with pastry blender until crumbly and size of peas
Sprinkle 3/4 of the ice water over the surface of the mixture. Blend only until all the ingredients are moistened and the dough can be shaped
Add more ice water only if necessary to shape the dough into a ball. (Do not make dough too dry or too wet) Handle dough gently or it will be tough
Flatten the dough out on lightly floured surface or pastry cloth and lightly dust with flour
Roll the dough out to a thickness of 1/8 inch in the approximate shape of your casserole dish
Place the crust over the filling and trim the edges. Cut vent holes.
Almond Chicken or Turkey Salad
This restaurant recipe makes approximately 8 servings if used as a sandwich or a salad. For appetizers, much more.
1 3/4 pounds cooked chicken breasts or a combination of white and dark chicken meat
1 1/2 cups thinly sliced celery
1/2 cup sun-dried cranberries (important)
1/2 cup toasted almonds
Ingredients for Dressing:
1/4 cup whipping cream, whipped softly
1/2 cup + 2 tablespoons mayonnaise
1/2 teaspoon coarse black pepper
Chop chicken lightly in a food processor or chop half the meat with a knife and the other half in the food processor (don’t over- do it or you’ll end up with a paste)
Fold in celery, cranberries and almonds
Whip cream and slowly blend in the mayonnaise and coarse black pepper
Toss the chicken mixture with the dressing using ONLY ENOUGH to moisten well
Correct seasoning adding salt and pepper if desired
That’s it. Just scoop the portion size you want onto a little lettuce arranged neatly on a plate, garnish with a couple slices of tomato and serve with some bread.
And - you can do this with turkey even if it is already cooked -
Stir Fry Chicken - Four Ways !
Basic Stir Fry Recipe:
4 skinless, boneless chicken breasts
2 garlic cloves
4 scallions
1 cup bean sprouts
1/4 cup vegetable oil
1 tablespoon fresh minced ginger
Rinse the chicken breasts in cold water, dry and cut into small pieces (1 inch "cubes")
Peel and mince garlic
Wash the scallions and cut into thin rings
Rinse the bean sprouts in cold water and pat dry
Heat the vegetable oil in a large skillet or wok
Stir fry the chicken for 4 minutes over high heat
Push the chicken to the side and add garlic, scallions and ginger
Cook, stirring constantly for 2 minutes
Add the sprouts and stir-fry another minute
That’s the “Basic Stir Fry Recipe,” so if you’re counting ...that’s ONE.
For the other restaurant stir fry recipes, reserve the sprouts (hold back) until the recipe calls for them.
Stir Fry Chicken
In Sweet and Sour Sauce
1 medium tomato
1/4 cup soy sauce
1/4 cup red wine vinegar
1 tablespoon sugar
1/8 teaspoon ground pepper
2 ounces roasted peanuts, coarsely chopped
(Remember, no sprouts yet)
Cube the tomato and add to the chicken-garlic mixture
Cook one minute
In a bowl, mix soy sauce, vinegar, sugar and pepper, stir into chicken
Bring to a boil
NOW YOU ADD the sprouts and cook one minute
To serve: Portion stir fry on to plates and top with the chopped peanuts.
Stir Fry Chicken In Spicy Ginger Sauce
1 tomato
2 dried chili peppers, crushed (or 1/2 teaspoon crushed red pepper)
1 tablespoon fresh ginger, minced
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
(Remember, no sprouts yet)
Cube the tomato and add it to the chicken-garlic mixture
Cook one minute
In a bowl, combine chilies, ginger, vinegar, soy sauce and sesame oil
Stir into the chicken and bring to a boil
Add the sprouts
Cook one minute longer
Now the final secret restaurant stir fry chicken recipe. You’ll love this real restaurant recipe, too!
Stir Fry Chicken In Coconut Sauce
1 can (8 ounces) coconut milk
1 1/2 tablespoons soy sauce or oyster sauce if available
1 dried chili pepper, crushed (or 1/4 teaspoon crushed red pepper)
(Remember, no sprouts yet)
Add the coconut milk to the chicken-garlic mixture and bring to a boil
Simmer over medium heat for 5 minutes
Stir in the soy sauce (or oyster sauce) and chili
Add the sprouts and cook another minute
Portion to plates and have at it!
You now have not just one stir fry chicken recipe, but four favorite restaurant chicken recipes!
Happy Leftovers!
and we have included an Almond Turkey/Chicken Salad recipe as well as Stir Fry Chicken/Turkey - 4 Ways!
Pot pie is your choice - both are delicious and each is a favorite restaurant recipe. Leftover turkey always makes a great pot pie - whether it has a top crust, lattice crust or biscuits on top. With this recipe you can serve it as a pie or serve it over biscuits or even pasta.
Restaurant Buttermilk Biscuits
(great for topping a pot pie!)
3/4 cup shortening
4 1/2 cups flour
4 1/2 teaspoons baking powder
3/4 teaspoons soda
3/4 teaspoon salt
2 cups buttermilk
Preheat oven to 450 degrees F
Combine flour, salt, baking soda, and baking powder
Cut shortening into mixture with a pastry blender until size of peas
Add buttermilk and stir until it holds together
Turn out onto a floured surface or pastry cloth
Knead 10 times
Roll 3/4 to 1 inch thick and cut with proper cutter
Place on sheet pan and brush with melted butter (be generous)
Bake for 10-12 minutes, depending on your oven
Restaurant-Style Pot Pie
You can also substitute diced potatoes and diced carrots in place of the mushrooms and red peppers and your pot pie will still be fabulous. This is truly a comfort food. The ingredients are simple and the recipe is easy, but most of all it is delicious!
3 cups of well-seasoned chicken stock or turkey stock
6 tablespoons of fat from a roasted chicken or turkey (or use melted butter)
6 tablespoons of flour
1 cup sliced mushrooms
3-4 cups of cooked and diced chicken or turkey meat
1/2 - 1 cup of fresh or frozen peas (thawed)
1 cup diced red peppers (or to taste)
1 cup half and half cream, scalded
1 rolled pie crust
To make the roux:
Heat a skillet over medium-low heat
When skillet is hot, melt fat or butter
Add flour and stir over heat until roux is smooth (do NOT brown)
Heat stock until boiling
Add mushrooms and red peppers and cook over medium heat until vegetables are crisp-tender (do not over-cook)
Add roux to stock, stirring until thickened
Add diced chicken (or turkey) and green peas and heat
Thin with hot cream to correct consistency
Correct seasoning
Pour into 2 1/2 quart baking dish and top with pie crust
Crimp pie crust edges and cut vents in the crust
Brush crust with beaten egg and water
Bake in 400 degree F oven until bubbling and crust is lightly browned
Serve this chicken pot pie with a mixed green salad
Restaurant-Style Pie Crust
(good for all pies as well!)
2 cups stirred flour
1 1/8 teaspoons salt
1/2 cup plus 3 tablespoons shortening
5-6 tablespoons ice water
Combine flour and salt in a mixing bowl
Cut in the shortening with pastry blender until crumbly and size of peas
Sprinkle 3/4 of the ice water over the surface of the mixture. Blend only until all the ingredients are moistened and the dough can be shaped
Add more ice water only if necessary to shape the dough into a ball. (Do not make dough too dry or too wet) Handle dough gently or it will be tough
Flatten the dough out on lightly floured surface or pastry cloth and lightly dust with flour
Roll the dough out to a thickness of 1/8 inch in the approximate shape of your casserole dish
Place the crust over the filling and trim the edges. Cut vent holes.
Almond Chicken or Turkey Salad
This restaurant recipe makes approximately 8 servings if used as a sandwich or a salad. For appetizers, much more.
1 3/4 pounds cooked chicken breasts or a combination of white and dark chicken meat
1 1/2 cups thinly sliced celery
1/2 cup sun-dried cranberries (important)
1/2 cup toasted almonds
Ingredients for Dressing:
1/4 cup whipping cream, whipped softly
1/2 cup + 2 tablespoons mayonnaise
1/2 teaspoon coarse black pepper
Chop chicken lightly in a food processor or chop half the meat with a knife and the other half in the food processor (don’t over- do it or you’ll end up with a paste)
Fold in celery, cranberries and almonds
Whip cream and slowly blend in the mayonnaise and coarse black pepper
Toss the chicken mixture with the dressing using ONLY ENOUGH to moisten well
Correct seasoning adding salt and pepper if desired
That’s it. Just scoop the portion size you want onto a little lettuce arranged neatly on a plate, garnish with a couple slices of tomato and serve with some bread.
And - you can do this with turkey even if it is already cooked -
Stir Fry Chicken - Four Ways !
Basic Stir Fry Recipe:
4 skinless, boneless chicken breasts
2 garlic cloves
4 scallions
1 cup bean sprouts
1/4 cup vegetable oil
1 tablespoon fresh minced ginger
Rinse the chicken breasts in cold water, dry and cut into small pieces (1 inch "cubes")
Peel and mince garlic
Wash the scallions and cut into thin rings
Rinse the bean sprouts in cold water and pat dry
Heat the vegetable oil in a large skillet or wok
Stir fry the chicken for 4 minutes over high heat
Push the chicken to the side and add garlic, scallions and ginger
Cook, stirring constantly for 2 minutes
Add the sprouts and stir-fry another minute
That’s the “Basic Stir Fry Recipe,” so if you’re counting ...that’s ONE.
For the other restaurant stir fry recipes, reserve the sprouts (hold back) until the recipe calls for them.
Stir Fry Chicken
In Sweet and Sour Sauce
1 medium tomato
1/4 cup soy sauce
1/4 cup red wine vinegar
1 tablespoon sugar
1/8 teaspoon ground pepper
2 ounces roasted peanuts, coarsely chopped
(Remember, no sprouts yet)
Cube the tomato and add to the chicken-garlic mixture
Cook one minute
In a bowl, mix soy sauce, vinegar, sugar and pepper, stir into chicken
Bring to a boil
NOW YOU ADD the sprouts and cook one minute
To serve: Portion stir fry on to plates and top with the chopped peanuts.
Stir Fry Chicken In Spicy Ginger Sauce
1 tomato
2 dried chili peppers, crushed (or 1/2 teaspoon crushed red pepper)
1 tablespoon fresh ginger, minced
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
(Remember, no sprouts yet)
Cube the tomato and add it to the chicken-garlic mixture
Cook one minute
In a bowl, combine chilies, ginger, vinegar, soy sauce and sesame oil
Stir into the chicken and bring to a boil
Add the sprouts
Cook one minute longer
Now the final secret restaurant stir fry chicken recipe. You’ll love this real restaurant recipe, too!
Stir Fry Chicken In Coconut Sauce
1 can (8 ounces) coconut milk
1 1/2 tablespoons soy sauce or oyster sauce if available
1 dried chili pepper, crushed (or 1/4 teaspoon crushed red pepper)
(Remember, no sprouts yet)
Add the coconut milk to the chicken-garlic mixture and bring to a boil
Simmer over medium heat for 5 minutes
Stir in the soy sauce (or oyster sauce) and chili
Add the sprouts and cook another minute
Portion to plates and have at it!
You now have not just one stir fry chicken recipe, but four favorite restaurant chicken recipes!
Happy Leftovers!
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