TURKEY POT PIE RECIPE PUFF PASTRY RECIPES

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TURKEY POT PIE WITH PUFF PASTRY CRUST RECIPE - FOOD.COM



Turkey Pot Pie With Puff Pastry Crust Recipe - Food.com image

Make and share this Turkey Pot Pie With Puff Pastry Crust recipe from Food.com.

Total Time 2 hours 45 minutes

Prep Time 2 hours

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 19

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

Steps:

  • Put the pearl onions in a large bowl.
  • 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.
  • In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
  • Add in the mushrooms; stir/saute for 3 minutes or until softened.
  • 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.
  • Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
  • Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
  • Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
  • 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.
  • Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
  • 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.
  • Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
  • Brush the crust with the beaten egg.
  • 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.
  • Let the potpie stand for 10 minutes before serving.

Nutrition Facts : Calories 795, FatContent 42.2, SaturatedFatContent 18.7, CholesterolContent 163.2, SodiumContent 264.6, CarbohydrateContent 65.4, FiberContent 6.6, SugarContent 7.8, ProteinContent 40.5

EASY TURKEY POT PIE RECIPE | FOOD NETWORK



Easy Turkey Pot Pie Recipe | Food Network image

This pot pie relies on store-bought puff pastry and leftover turkey to give the cook in the family a break after Thanksgiving. But it's not only for the post-holiday lull: use leftover chicken or turkey any time of the year for an easy weeknight dinner.

Provided by Food Network

Categories     main-dish

Total Time 40 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 14

4 tablespoons unsalted butter
1/4 cup all-purpose flour, plus additional for dusting
3 cups turkey or chicken stock
2 sprigs rosemary
4 sprigs thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
1 medium onion, cut into ½-inch dice
2 ribs celery, cut into ½-inch dice
2 carrots, peeled and cut into ½-inch dice
2 cups cooked turkey, cut into ½-inch dice
1 sheet store-bought puff pastry, defrosted
1 large egg yolk
1 tablespoon Water

Steps:

  • Filling: Preheat oven to 350 degrees F. In a Dutch oven over low heat, melt the butter. Sprinkle in the flour and cook, whisking, about 1 minute. Whisk in a few tablespoons of stock; when incorporated, continue to slowly whisk in the rest of the stock, a little at a time. (Using small additions of liquid and whisking constantly will prevent lumps.) When all the stock has been added, increase heat to medium-high and bring to a boil.
  • Meanwhile, remove the rosemary and thyme leaves from their stems by pinching the top of the sprig and pulling straight down. Finely chop the leaves and set aside. Continue boiling the sauce, whisking often, until it's thick enough to coat the back of a wooden spoon, about 2 minutes. Season to taste with salt and pepper.
  • Reduce heat to medium-low. Add onion, celery, carrots, turkey, thyme, and rosemary. Stir to thoroughly combine, then season to taste with salt and pepper.
  • Assembly: On a clean work surface dusted with flour, roll out the pastry into a 12-inch square; set aside. Use a slotted spoon to transfer filling to a 9-inch square baking pan. (The slotted spoon allows you to control the amount of liquid that is added to the baking pan.) Lay the pastry evenly over the pan. Fold the excess dough back under itself inside the pan; you can also trim and discard some of the dough as needed. Use a paring knife to make 4 or 5 slits in the top of the pastry to allow steam to escape.
  • Add an egg yolk to a small bowl, and whisk in water. Brush the egg wash evenly over the top of the puff pastry. Set the baking pan on a rimmed baking sheet to catch any spills, then bake until the crust is golden and the filling is bubbling, 15–20 minutes. Remove from oven and let stand for about 5 minutes before serving.

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