Turkey and Pancetta Pot Pies

Name: Turkey and Pancetta Pot Pies
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 1 teaspoons freshly ground black pepper; 79 milliliters buttermilk, plus extra, as needed; 2 mediums carrots, peeled and diced into 1/2-inch pieces; 59 milliliters cornmeal; 59 milliliters flour; 177 milliliters flour, plus extra for dusting; 1 Tbsp chopped fresh thyme leaves; 118 milliliters frozen corn, thawed; 59 milliliters heavy cream; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 591 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 113 grams finely diced pancetta; 237 milliliters grated Parmesan; 237 milliliters frozen peas, thawed; 2 smalls large or shallots, chopped; 397 grams cups (about roasted turkey breast meat, cut into 1/2-inch pieces; 1 Tbsp unsalted butter, at room temperature; 2 Tbsps ounce unsalted butter, cut into 1/2-inch cubes

Turkey and Pancetta Pot Pies might be just the main course you are searching for. This recipe makes 6 servings with 632 calories, 35g of protein, and 40g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Head to the store and pick up buttermilk, baking soda, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Equipment you will use

Oven

For the filling: In a large saucepan, heat the oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes.

Ingredients you will need

Pancetta

Pour the pancetta and any cooking juices onto a paper towel-lined pate.

Ingredients you will need

Pancetta

Pate

Equipment you will use

Paper Towels

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.

Ingredients you will need

Shallot

Carrot

Butter

Pepper

All Purpose Flour

Thyme

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chicken Broth

Equipment you will use

Wooden Spoon

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Heavy Cream

Pancetta

Whole Turkey

Corn

Peas

Equipment you will use

Ramekin

Ladle

For the crust: In a food processor, pulse together the flour, cornmeal, salt, baking powder, and baking soda.

Ingredients you will need

Baking Soda

Cornmeal

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Buttermilk