Turkey Pot Pie

turkey pot pie

I’ve always loved any kind of meal-in-a-bowl. Or in this case, a meal-in-a-ramekin. Especially in the fall; it makes comfort food all the more comforting. This one is loaded with all kinds of quintessential fall goodies: leeks, butternut squash, rainbow chard, and turkey. This is a great use for the last of that Thanksgiving turkey, by the way. For next year. I hope you aren’t eating two week old turkey.

In my case, I scored one on sale at the grocery store about a week after Thanksgiving. I had cooked many kinds of turkey before, but never a whole one. I thought this would be a great opportunity to practice roasting a whole turkey without having to worry about serving it to anyone but Josh! He would understand if we had to go out for pizza instead. On Thanksgiving… I don’t think people would be so accepting.

So with the combined guidance of Michael Symon and Ina Garten (I used his technique with her flavor profile) I created THIS. I was so excited, I didn’t know what to do with myself. Except eat it of course. Not only did it look beautiful and taste amazing, but I’ve never had a juicier piece of turkey meat. All hail the butter soaked cheesecloth! Anyway, we’ll get into that later; I’m getting off track.

vegetable prep

Since this pot pie has a lot of hearty fall flavors in it, I wanted to make sure it didn’t feel heavy. I used puff pastry for the crust (let’s not kid ourselves – puff pastry is pure fat but it feels lighter than a feather!), skipped the heavy cream in favor of Greek yogurt, and added a little lemon zest to brighten it up. The result is satisfying without leaving you in a post-pie food coma.

adding the final touches

 

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Turkey Pot Pie

You could make this in one large dish instead of ramekins, but who doesn't love their own personal pot pie?

Serves

6-8

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 medium leek, sliced lengthwise and chopped
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 butternut squash (about 2 pounds), cut into small chunks
  • 1 small bunch rainbow chard, ribs removed, chopped
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • ¼ cup flour
  • 2 cups chicken stock (or turkey stock if you have it!), preferably homemade
  • 4 cups cooked, shredded turkey meat
  • 1 teaspoon fresh rosemary, plus extra for garnish
  • 1 teaspoon fresh thyme, plus extra for garnish
  • ¼ cup roughly chopped celery leaves
  • ½ teaspoon lemon zest
  • ¼ cup Greek yogurt
  • ¼ cup grated parmesan cheese, plus extra for garnish
  • 2 sheets puff pastry, thawed
  • 1 egg white

Special Equipment

6 medium or 8 small ramekins (I use 6 that each measure about 5 inches across)

Method

  1. Thaw the puff pastry according to the package directions. Preheat the oven to 400 degrees F.
  2. Heat the butter and oil in a large sauté pan over medium heat. Add the onion and leek; season with salt. Cook until lightly browned, stirring occasionally, 5 to 7 minutes. Add the carrot, celery, and butternut squash; add a little salt and pepper, cook for another 5 minutes, stirring. Add the chard and garlic to the pan, stirring until the chard starts to wilt.
  3. When the chard is wilted, add the wine to the pan and turn the heat to high. Once it comes to a boil, turn the heat down and simmer until the wine is nearly cooked off. Add the flour and cook, stirring for 1 to 2 minutes. Add the stock, turkey, rosemary, thyme and celery leaves. Simmer until the turkey is heated through and the liquid has thickened.
  4. Off the heat, add the lemon zest, yogurt and parmesan cheese. Stir to combine and check for seasonings, adding more salt and pepper to taste.
  5. Roll out the puff pastry on a floured surface so that it’s large enough to cover and wrap around all your ramekins; cut to size and poke each piece a few times with a fork. Ladle the filling into the ramekins, leaving some space at the top. Cover each ramekin with a piece of puff pastry, pressing the overlap on to the ramekin. Brush the tops with egg white and sprinkle with the extra parmesan and herbs.
  6. Place the ramekins on a baking sheet and bake until the tops are golden brown, 20-25 minutes, depending on the size of your ramekins.

Yields

6 medium or 8 small pies

http://kitchenetteblog.com/2011/12/turkey-pot-pie/

Posted in: Chicken & Poultry, Fall, Mains, Pies/Tarts, Vegetables, Winter

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2 Responses to “Turkey Pot Pie”

  1. Kelly says:

    What a great recipe, this looks so delicious! Your pictures are fabulous! Love your blog, so glad to be a new follower! xoxo

  2. Cody Manheim says:

    Make this turkey pot pie with your leftover turkey meat and premade crusts. The homemade cream sauce is crammed full of vegetables.

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