Bluefield Daily Telegraph, Bluefield, WV

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November 15, 2012

BBQ: Turkey preparation requires attention to details


Turkey Pot Pie

( - “turkey pot pie” in “search channel” bar.)

Pie Crust

• 1 Stick of Chilled Butter

• 2 Cups of Flour

• 4 Tablespoons of Iced Water

Please watch the video if you want to make the pie crust from scratch. The other option is to buy the ready made pie shells.

Pie Filling

• 1/2 Cup Chopped Celery

• 1/2 Cup Chopped Carrots

• 1 Chopped Onion

• 2 Cups Sliced Mushrooms

• 3 Cups of Cooked Turkey (or Chicken)

• Salt and Pepper to Taste

• 1 Tablespoon Herbes De Provence: If you don't have this, substitute 1 teaspoon each of

rosemary, thyme and marjoram.


• 3 Tablespoons of Unsalted Butter

• 3 Tablespoons of Flour

• 1/2 Cup of Chicken Stock

• 1/2 Cup of White Wine

• 3/4 Cup of Milk

• Salt and Pepper to Taste

With the sauce, you melt the butter and then mix in the flour over medium heat to create a rue. Stir until the flour dissolves. Then stir in the stock and wine. Stir for a bit. Lastly, stir in the milk. Stir over medium heat until you have a consistency that is slightly thicker than gravy.

Pour filling into a cast iron pan and then pour sauce over filling. Cover with pie crust. Pierce few openings in the crust to allow steam to escape.

Brush the crust with egg whites. Cook for 40 minutes in a preheated oven at 400 degrees Fahrenheit.

Enjoy your holiday, and be sure to give these leftover recipes a try!


Dave Lobeck, of Sellersburg, Ind., is a financial adviser, barbecue chef and Kansas City Barbecue Society judge. He writes a column for CNHI News Service. Visit his website at

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