Turkey, Pumpkin, and Orzo Pot Pie with a side of Cranberry Lemon Chutney, garnished with Crushed Pecans and Pumpkin Seed Oil
1 cup of Orzo
2 cups of Pacific chicken broth
1/8 teaspoon of lemon paste from Nielsen-Massey
½ pie pumpkin
1 cup of carrots
½ yellow onion
6 celery stalks
1 cup of Tacchino Arrosto oven roasted turkey from Greenridge Farm
5 tablespoons of butter
1 tablespoon of butter
1 cup of Pacific chicken broth
4 tablespoons of Greek yogurt from Golden Brunch
1-½ tablespoons of flour
1/8 teaspoon of lemon paste
¼ teaspoon of Herbs de Provence
2 ½ cups of flour
¼ teaspoon of salt
1-½ sticks of butter
½ cup of yogurt
¼ teaspoon of pumpkin seed oil from NOW Foods
2-5x5 inch mini baking dishes
1 pound of cranberries
1 cup of water
1 cup of sugar
¼ teaspoon of lemon paste
¼ cup of pecans
2 tablespoons of pumpkin seed oil
Place 1 cup of orzo in rice cooker with 2 cups of chicken broth. Cook for 15 minutes. Keep the rice cooker on warm until the orzo is needed.
Start boiling water in a 2qt pot. Add 1/8 teaspoon of lemon paste to pot. Cut the pie pumpkin in half. Peel pumpkin. Spoon the seeds out. Cut into half-inch pieces. Next, cut the 1 cup of carrots into half inch pieces as well. When water begins to boil place pumpkin and carrot pieces into the pot and cook for 10 minutes. When finished, drain and set aside for later.
Cut up ½ yellow onion and 6 celery stalks into half inch pieces. Then cut the turkey breast into half-inch pieces. Heat 5 tablespoons of butter over medium-low heat in medium saucepan. When the butter has melted add the yellow onion, celery stalks, and turkey breast together and sauté for 15 minutes. Season with salt & pepper. Set aside with pumpkin and carrot mixture for later.
Now it is time to start the sauce. With the stove still set on medium high temperature, melt 1 tablespoon of butter with 1 cup of chicken broth in large saucepan. Slowly add in 4 tablespoons of yogurt and 1-½ tablespoons of flour. As you're whisking and it begins to thicken up, finish the sauce with 1/8 teaspoon of lemon paste, ¼ teaspoon of Herbs de Provence, and salt & pepper.
Filling: Add 1 cup of pumpkin/carrot mixture, 1 cup of the turkey/celery/onion mixture, and ½ cup of orzo to sauce and mix together to form the filling of the potpie. Cover saucepan and set aside.
Finish the potpie with a homemade crust. First preheat oven to 400 degrees. Stir together in a large bowl 2 ½ cups of flour and ¼ teaspoon of salt. Cut 1-½ sticks of butter into small pieces and add to flour mixture. Press/squish pieces of butter into smaller, flat flakes. Stir in ½ cup of yogurt, ¼ teaspoon of pumpkin seed oil, and knead the mixture until it becomes a dough. Divide the dough in half and roll out on lightly floured surface.
Divide the filling mixture into 2 5x5-inch baking dishes, then place the pie dough over the top of each baking dish.
Lightly brush a touch of the lemon paste over the dough. Trim and seal edges, then cut slits in the dough. Bake for 30-35 minutes at 400 degrees.
While the pie is baking: In a medium saucepan bring a 1 pound bag of whole, fresh cranberries and 1 cup of water to a boil. Add in 1 cup of sugar and ¼ teaspoon of lemon paste. Once the cranberry skin begins to pop and the mixture has become thick and pasty, remove from heat and serve the chutney with the potpie. Also, crush ¼ cup of pecans and mix with 2 tablespoons of pumpkin seed oil to serve with potpie. Drizzle over pie.
Serves 2
Dylan James
Recipes are published just as they were submitted to the judges