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RECIPE: Turkey Pot Pie For National Great American Pot Pie Day

September 23rd is National Great American Pot Pie Day—a day to celebrate a classic comfort food..

You’ll like this recipe so much, that you’ll plan to make it again with Thanksgiving turkey leftovers.

It’s a complete dish on its own, but caterer Lesley Stowe, who created it for Thanksgiving leftovers, says to “feel free to get creative and add in whatever else may be lying around post-turkey-day-feast.”

She likes to add some of the roasted root vegetables and Brussels sprouts.

This recipe makes one family sized casserole dish; or make it more glamorous by trying it in individual crocks or ramekins.

(Hint from Lesley: Make a template with the circumference of your dish or crock and then add an inch all around. This will save you from repeatedly lifting and touching the pastry in order to see whether it fits or not.)

> Pot Pie History
 
 
RECIPE: TURKEY POT PIE

This recipe makes one 8-cup casserole or 4-6 individual pies pies.

You can substitute chicken or other poultry, even red meat (switch out the white wine for red wine).
 
Ingredients

  • 2 cups turkey or chicken stock
  • 1 cup dry white wine
  • 2 cups chopped carrots
  • 2 stalks celery, chopped
  • 2 cups cubed peeled potatoes
  • 1 bay leaf
  • 1 Pinch each salt and pepper
  • 1 pound cooked turkey meat, cut into cubes
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/3 cup milk
  • 1 cup frozen peas
  • 1 cup pearl onions, peeled
  • 1 tablespoon lemon zest
  • 2 tablespoon lemon juice
  • 1/2 package (14 ounce package) frozen puff pastry, thawed
  • 1 egg, beaten
  •  


    [1] A beautiful turkey pot pie from Vancouver caterer Lesley Stowe (photo © Lesley Stowe).


    [2] Look for puff pastry sheets in the freezer section. Pepperidge Farm is a widely distributed brand (photo © Dufour Pastry Kitchens).

     
    Preparation

    1. BRING the stock, wine, carrots, pearl onions, celery, potato, bay leaf, salt and pepper to boil in a large saucepan. Cover, reduce heat and simmer for 10 minutes. Add the turkey and simmer for an additional 2 minutes. Strain and set aside 2-1/2 cups stock, adding water or additional stock if necessary. Discard the bay leaf and set aside the stock.

    2. MELT the butter in a saucepan over medium heat. Whisk in the flour. Cook, whisking constantly, for 2 minutes. Whisk in the reserved stock until smooth. Bring to a boil. Cook, stirring, until thickened, about 5 minutes. Stir in the milk and cook for an additional 2 minutes. Add the turkey mixture, peas, lemon juice and lemon zest; stir to combine. Transfer to an 8-cup oval casserole dish, or 4-6 individual crocks.

    3. ROLL out the pastry, on a floured surface, to fit top of the dish(es)—including 1-inch extra all around. Brush the edge of dish with water. Center the pastry over the filling; gently press overhang to adhere to dish. Brush with the beaten egg and, using a very sharp knife, slash steam vents. Bake in 400°F oven until the crust is golden and puffed and the filling is bubbly, about 30 minutes.

      




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