Turkey Pot Pie With Puff Pastry Crust |
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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 6 |
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The ultimate in homey comfort food. Ingredients:
1 (10 ounce) bag frozen pearl onions, defrosted |
3 medium carrots, peeled and cut into 1-inch pieces |
1 lb yukon gold potato, peeled and cut into 1-inch pieces |
1/2 cup unsalted butter |
2 leeks, white and light green parts only, cleaned and finely chopped |
3/4 lb medium cremini mushroom, thickly sliced |
1 cup frozen baby peas, defrosted |
1 cup frozen corn kernels, defrosted |
4 cups cooked turkey, cut into 2-inch chunks |
7 tablespoons all-purpose flour |
2 cups turkey broth or 2 cups chicken broth |
1 cup half-and-half |
salt |
white pepper |
3 tablespoons finely chopped fresh parsley |
2 tablespoons finely chopped fresh chives |
1 frozen puff pastry sheet, defrosted (half of a pepperidge farm box) |
1 large egg, beaten |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. Put the pearl onions in a large bowl.
2. Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
3. In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
4. Add in the mushrooms; stir/saute for 3 minutes or until softened.
5. Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
6. Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
7. Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
8. Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
9. Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
10. Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
11. If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
12. Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
13. Brush the crust with the beaten egg.
14. Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
15. Let the potpie stand for 10 minutes before serving.
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