Turkey Pot Pie
Pot Pies nourish the body and soul. Combine the leftover turkey with some beautiful vegetables, a touch of cream, and a splash of wine to create a dish that fills the house with a marvelously rich and intoxicating aroma so when your loved ones open the door - after returning from far and wide - they will be additionally thrilled to be home!
Ingredients
- 2 cups diced carrots
- 2 leeks chopped
- 5 ribs celery diced
- 1 tsp salt
- 5 tbsp butter
- 10 oz mushrooms
- 1 tbsp butter
- 1/2 tsp salt
- 1/3 cup flour
- 1- quart Turkey (or chicken) stock
- 1/2 cup white wine Chardonnay
- 1/2 cup of heavy cream
- 1 cup of fresh parsley, chopped
- 2 cups of fresh peas about 10 oz
- 5/6 cups cubed Turkey meat
- Freshly ground black pepper to taste
Instructions
- Sauté the mushrooms in 1 tablespoon of butter until they have released their liquid and begin to brown. Set aside.
- Dice the carrots and celery and chop the leeks. Melt five tablespoons of butter in a large sauté pan, then add the vegetables with 1 tsp salt. Stir to combine. Cook over medium heat, frequently stirring until the vegetables are softened but not brown.
- Sprinkle the flour over the vegetables, mix to coat and cook for about 1 minute, stirring constantly. Then, add the stock, and bring it to a simmer. Add the cream and wine and bring to a gentle boil. Turn off the heat and set aside.
- Add the mushrooms, peas, parsley, and turkey meat to the sauce mixture and stir gently.
- Transfer the filling to a buttered ovenproof casserole dish.
- You can cook a pot pie in several ways. A pastry crust can be layered over the filling, crimped at the edges, and pierced in four places to let steam out. Cook in a 375-degree oven until the crust is golden brown and you see some bubbling filling through the steam holes. This should take between 45 minutes to 1 hour, depending upon your oven and the temperature of the filling when you put the casserole into the heated oven.
- Another option is to cook the filling without a pastry cap. Cover with foil and cook at 375 for 30 minutes. Remove the foil and cook for 15 minutes or until the casserole bubbles.
- Then, top each serving with a precooked biscuit or 3 “square of cooked puff pastry.
Notes
This recipe can also be made with chicken. No other substitutions.