A tradition at our house is to have turkey pot pie the weekend following Thanksgiving.
This recipe can be made with left over turkey but, we prefer to roast a fresh turkey breast (from a local farm, or a good free range turkey ).
Recipe for Turkey Pot Pie
(Pastry dough recipe follows)
3 cups roasted turkey breast (more or less)
8 oz. button mushrooms
8 oz. shiitake mushrooms (or other)
3 carrots peeled and sliced into rounds
1 small onion diced
1 leek diced (white part only)
Butter and /or canola oil for sauteing
2 celery stalks peeled and sliced
4 tablespoons butter (for roux)
4 tablespoons flour ( for roux)
2 1/2 cups homemade turkey stock
1 cup heavy cream
3 sprigs fresh or 1 teaspoon dried thyme
1 tablespoon minced parsley
1 tablespoon lemon
salt & pepper to taste
Roast turkey breast. Let cool and tear/shred meat turkey into bit size pieces.
Saute mushrooms until golden, set aside on a plate. Saute onions & leeks until translucent. Add celery, saute. Par-boil carrots until just tender, drain.
Make a roux. Melt butter over medium- low heat until hot (do not burn!). Add flour and stir until flour is cooked or until flour looses its raw appearance and looks slightly golden. It will smell nutty. Gradually add hot (not boiling) stock, stirring constantly until smooth. Increase heat and slowly adding stock , while stirring, until sauce covers back of wooden spoon.
Add chopped or fresh herbs, salt & pepper and the cream. Let cook over low heat for about 10 min., until yummy.
Add cooked vegetables and shredded pieces of turkey.
Drizzle with a squeeze or two of lemon juice to brighten the flavor.
Important! Let this mixture cool for at least 20 minutes before filling the pastry shell.
Once the filling is added to the pastry lined pie dish, roll out dough for the cover and place onto the filled pie dish. With the tip of a knife make a few small slices (vents) for air in the top then brush the pastry with with beaten egg.
Put the pie dish on a baking sheet and put into a preheated 425 degree oven. Bake for 35-40 minutes, until golden brown. Remove from oven and let it rest for 15-20 minutes before serving.
(While waiting for the pot pie serve a salad of fresh green with a champagne vinegarette & good olive oil, top with some dried cranberries.)
2 cups all purpose flour
12 tablespoons cold unsalted butter
4 tablespoons cold Crisco
1 teaspoon kosher salt
6 tablespoons ice water
( 1 beaten egg for egg wash)
Mix ingredients by hand or with mixer. Ingredients should be cold.
Put flour in bowl, add salt. Cut butter into small cubes, add butter & crisco to flour.
Mix until butter is incorporated . Add ice water, mix until mixture comes together, being careful not to over mix. Make into a mound, taking about a third for the top dough and two-thirds for bottom dough. Wrap each piece into plastic wrap, forming a disk. Chill for 1 hour.
Remove larger disk of dough from refrigerator . Flour a clean surface, dust with flour and roll out dough for bottom crust. Carefully line a deep pie dish / baking dish with dough. Chill this for about 10 minutes. Remove remaining disk of dough from refrigerator , roll out. Fill the pastry lined baking dish with cooled turkey filling. Cover with dough for top. Crimp edges, slice air vents in top and brush with egg wash. Bake according to above directions.(425 degree oven for approximately 35-40 min. or until golden brown).
The finished pie on a Johnson Brother's Wild Turkey plate.
Buttery crust stands up perfectly to a silky & savory filling.
This holiday turkey pie tradition in mentioned in a feature article in the November/ December issue of NH HOME Magazine, "An Artistic Touch for Christmas." The article by editor Andi Axman with photos by John Hession, is about the holiday traditions at our NH Home.
Check the blog for more holiday recipes and traditions !!!!!