Join us to make amazing pot pie with your leftover turkey, some pie dough and a few pantry staples. Chef will walk you through the process in this fun free 30 minute class.
The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at VmVyb25pY2EtWmEgISBGbG9yZXMgfCB1YnMgISBjb20= or Cari at Q2Fyb2xpbmVNYXJpZSAhIEJhdW1nYXJ0bmVyIHwgdWJzICEgY29t with any substitution questions.
Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.
Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.
Please note: This is a virtual internal event for UBS employees only.
• 2 cups (12 oz.) leftover turkey, diced into 1/2“ pieces
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ½ cup sliced celery
• 1 ¾ cups chicken broth
• ⅔ cup milk
• 2 (9 inch) unbaked pie crusts, chilled
• Cutting board and Chef’s knife
• Deep skillet or medium saucepan
• Large spatula or wooden spoon
• Large spoon
• Pie plate
• Paring knife or fork
• Baking tray (to place under pie plate)
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Add in celery, carrots and peas. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the bottom pie crust in pie pan. Add diced turkey and spread out. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated 400° oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Chef Notes: Have all ingredients measured and equipment in front of you before the start of class. Please have oven pre-heating to 400°.
Enhance your culinary experience (and kitchen) with UBS branded products from Scarborough & Tweed – to view the culinary catalog and to place an order visit: https://ubs.scarboroughtweed.com/products?s%5Bf%5D%5Bc%5D%5B%5D=%2FVirtual+Cooking+School
Tickets for UBS - Virtual Cooking Class: Leftover Turkey Pot Pie can be booked here.
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