Real Recipes From Real Home Cooks ®
Turkey and Pancetta Pot Pies
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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4 ounces finely diced pancetta
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1 tablespoon unsalted butter, at room temperature
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1 large or 2 small shallots, chopped
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2 medium carrots, peeled and diced into 1/2-inch pieces
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1 tablespoon chopped fresh thyme leaves
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup flour
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2 1/2 cups low-sodium chicken broth
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1/4 cup heavy cream
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3 cups (about 14 ounces) roasted turkey breast meat, cut into 1/2-inch pieces
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1 cup frozen peas, thawed
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1/2 cup frozen corn, thawed
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3/4 cup flour, plus extra for dusting
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1/4 cup cornmeal
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1/4 teaspoon kosher salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 ounce (2 tablespoons) unsalted butter, cut into 1/2-inch cubes
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1 cup grated Parmesan
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1/3 cup buttermilk, plus extra, as needed
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3 tablespoons extra-virgin olive oil
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Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter. A 3-inch round cookie cutter
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