Turkey Pot Pie

Name: Turkey Pot Pie
Prep time: 35 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 2 tablespoons unsalted butter (1/4 stick), plus more for coating the dish; 2 cups pearl onions, peeled; 1 tablespoon fresh sage, finely chopped; 1 cup potato, coarsely chopped; 2/3 cup celery (leaves too), coarsely chopped; 2/3 cup carrots, peeled and coarsely chopped; Salt; Freshly ground black pepper; 3/4 cup frozen peas; 3 tablespoons fresh Italian parsley, coarsely chopped; Creamed Turkey; 1 large egg; 1 tablespoon water; 14 ounces store-bought puff pastry dough, defrosted if frozen

Turkey Christmas Thanksgiving Baking Dinner Party Peas Leftovers Casserole Main Dish Medium

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12 servings Medium

Total: 1 hr 10 mins Active: 35 mins

3 Ratings

Ingredients (14)

2 tablespoons unsalted butter (1/4 stick), plus more for coating the dish
2 cups pearl onions, peeled
1 tablespoon fresh sage, finely chopped
1 cup potato, coarsely chopped
2/3 cup celery (leaves too), coarsely chopped
2/3 cup carrots, peeled and coarsely chopped
Salt
Freshly ground black pepper
3/4 cup frozen peas
3 tablespoons fresh Italian parsley, coarsely chopped
Creamed Turkey
1 large egg
1 tablespoon water
14 ounces store-bought puff pastry dough, defrosted if frozen

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Nutritional Information

Calories135
Fat3.64g
Saturated fat1.69g
Trans fat0.08g
Carbs21.32g
Fiber2.18g
Sugar1.22g
Protein4.37g
Cholesterol20.59mg
Sodium228.59mg
Nutritional Analysis per serving (12 servings) Powered by

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One of the most ubiquitous casseroles around, the pot pie has many incarnations, both good and bad—but when it’s good, it’s memorable. With tasty Creamed Turkey (or Creamed Chicken, if you prefer), loads of vegetables, and a no-fuss puff pastry crust, this one falls in the good category. We think you’ll agree.

What to buy: We used Dufour puff pastry with excellent results, but if you prefer a denser crust, try topping your pot pie with frozen store-bought flaky pie dough.

This recipe was featured as part of our Thanksgiving Leftovers.

by Aida Mollenkamp

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Instructions

1Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.
2Melt the measured butter over medium heat in a large frying pan until foaming. Add the onions and sage and cook until the sage aroma is released, about 2 minutes.
3Add the potato, celery, and carrots and season well with salt and pepper. Cook until the carrots and onions are just beginning to soften, about 6 minutes.
4Remove the mixture from heat, stir in the peas, parsley, and creamed turkey, and season with additional salt and pepper.
5Turn the filling into the prepared baking dish. Whisk the egg together with the water and a pinch of salt until evenly mixed. Set aside.
6With kitchen shears, cut the dough to fit over the baking dish. Place the dough over the filling and tuck it into the edges of the dish.
7Brush the dough with the egg wash and cut 10 evenly distributed slits in the top to vent. Cook until the crust is golden brown and the mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

Beverage pairing: 2006 Heron Chardonnay, California. The basic blue-collar flavors in this recipe go well with a California Chardonnay, just one that’s not too oaky or heavy. This wine is neither, but rather balanced and lively with citrus and pear.

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