Monday, December 6, 2010

Turkey Pot Pie

As I mentioned in the last post, J and I made Turkey Pot Pie for dinner with some of the turkey we still have left over from Thanksgiving.  You can of course use chicken, but the turkey was delicious.  Before I made it, J was a bit skeptical.  Even though growing up I loved the frozen variety ala Marie Callender's, he has never been much of a fan.  This recipe changed his mind!

Here's how I did it:

Turkey Pot Pie, as modified from here and here 

2 carrots, chopped into approximately pea sized pieces
2 stalks of celery, chopped
2 tablespoons butter
1/2 of a medium onion, chopped
1/2 cup turkey breast, shredded
1/2 cup heavy cream
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, rinsed to remove chill
1/4 cup potatoes--I had a bag of frozen baby potatoes that I heated through and added.  You are welcome to use leftovers and/or blanch pieces in water
2 tablespoons of flour
1 3/4 cup stock--I used homemade!
1 sheet of puff pastry, thawed in refrigerator
1 egg
Flour, for rolling out puff pastry

Kitchen Supplies:
3 quart sauce pan
Ovenproof bowls
Cookie sheet
Strainer, to rinse peas
Rolling pin
Pastry brush

Preheat oven at 400 degrees.  Melt butter in saucepan over medium heat.  Chop onions and celery and saute for four to five minutes until translucent.  Stir in celery seed, salt, pepper and carrots.  Add flour and whisk for two minutes, allowing enough time for flour to lose the raw taste.

Meanwhile, heat stock separately on the stove over low heat.   Slowly add milk and stock, alternating between the two, and continuing to whisk the mixture.  Once combined and creamy, add peas, potatoes and shredded turkey.

Flour board or counter top, roll out puff pastry and cut into fours.  Line the bottoms of your bowls with one of the four sheets, fill with creamy mixture.  Create an egg wash with a lightly beaten egg and water.  Brush the sides of the bowl and then add another piece of puff pastry.  Press edges to the bowl (the egg wash helps the sides stick) and brush top lightly with egg wash.  Sprinkle with salt and pepper and cut a small vent in the middle with a paring knife.  Repeat with the other bowl.  Place both bowls on cookie sheet and bake for twenty five minutes.  Remove and serve.

Serves: 2


  1. MMMMMhhmmm..I still have just a perfect amount of turkey to make something warm and toasty like this..Or maybe I'll be opting in to the soup idea.

    Eitherway, thanks for the inspiration!

  2. No problem! Let me know what you make and how it turns out :)


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