{"id":334,"date":"2011-12-08T00:00:00","date_gmt":"2011-12-08T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=334"},"modified":"2024-10-22T13:26:44","modified_gmt":"2024-10-22T13:26:44","slug":"2011k112k1turkey-pot-pie","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/2011\/12\/turkey-pot-pie\/","title":{"rendered":"Turkey Pot Pie"},"content":{"rendered":"
\n

\"turkey<\/a><\/p>\n

I\u2019ve 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\u2019t eating two week old turkey.<\/p>\n

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\u2026 I don\u2019t think people would be so accepting.<\/p>\n

<\/span>So with the combined guidance of Michael Symon and Ina Garten (I used his technique with her flavor profile) I created THIS<\/a>. I was so excited, I didn\u2019t know what to do with myself. Except eat it of course. Not only did it look beautiful and taste amazing, but I\u2019ve never had a juicier piece of turkey meat. All hail the butter soaked cheesecloth! Anyway, we\u2019ll get into that later; I\u2019m getting off track.<\/p>\n

\"vegetable<\/a><\/p>\n

Since this pot pie has a lot of hearty fall flavors in it, I wanted to make sure it didn\u2019t feel heavy. I used puff pastry for the crust (let\u2019s not kid ourselves \u2013 puff pastry is pure fat but it feels<\/em>\u00a0lighter 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.<\/p>\n

\"adding<\/a><\/p>\n

\u00a0<\/p>\n

<\/i> Print<\/a><\/p>\n

Turkey Pot Pie<\/span><\/h2>\n

<\/p>\n

You could make this in one large dish instead of ramekins, but who doesn’t love their own personal pot pie?<\/p>\n

\n

Serves<\/h3>\n

6-8<\/p><\/div>\n

Ingredients<\/h3>\n
    \n
  • 2 tablespoons butter <\/li>\n
  • 2 tablespoons olive oil <\/li>\n
  • 1 medium yellow onion, chopped <\/li>\n
  • 1 medium leek, sliced lengthwise and chopped <\/li>\n
  • 3 carrots, peeled and chopped <\/li>\n
  • 2 celery stalks, chopped <\/li>\n
  • 1 butternut squash (about 2 pounds), cut into small chunks <\/li>\n
  • 1 small bunch rainbow chard, ribs removed, chopped <\/li>\n
  • 2 cloves garlic, minced <\/li>\n
  • 1 cup dry white wine <\/li>\n
  • \u00bc cup flour <\/li>\n
  • 2 cups chicken stock (or turkey stock if you have it!), preferably homemade <\/li>\n
  • 4 cups cooked, shredded turkey meat <\/li>\n
  • 1 teaspoon fresh rosemary, plus extra for garnish <\/li>\n
  • 1 teaspoon fresh thyme, plus extra for garnish <\/li>\n
  • \u00bc cup roughly chopped celery leaves <\/li>\n
  • \u00bd teaspoon lemon zest <\/li>\n
  • \u00bc cup Greek yogurt <\/li>\n
  • \u00bc cup grated parmesan cheese, plus extra for garnish <\/li>\n
  • 2 sheets puff pastry, thawed <\/li>\n
  • 1 egg white<\/li>\n<\/ul>\n

    Special Equipment<\/h4>\n

    6 medium or 8 small ramekins (I use 6 that each measure about 5 inches across)<\/p>\n

    Method<\/h3>\n
      \n
    1. Thaw the puff pastry according to the package directions. Preheat the oven to 400 degrees F.<\/li>\n
    2. Heat the butter and oil in a large saut\u00e9 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.<\/li>\n
    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.<\/li>\n
    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.<\/li>\n
    5. Roll out the puff pastry on a floured surface so that it\u2019s 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.<\/li>\n
    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.<\/li>\n<\/ol>\n
      \n

      Yields<\/h3>\n

      6 medium or 8 small pies<\/p><\/div>\n<\/article>\n

      https:\/\/kitchenetteblog.com\/2011\/12\/turkey-pot-pie\/<\/h4>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      I\u2019ve 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, […]<\/p>\n","protected":false},"author":1,"featured_media":1320,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[357,344,331,358,340,348],"tags":[77,23,24,75,78,44,27,79,80,70,15,81,76,82,83,84,85,86,21,87,48,52],"class_list":["post-334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-and-poultry","category-fall","category-mains","category-pies-and-tarts-savory","category-vegetables","category-winter","tag-butternut-squash","tag-carrots","tag-celery","tag-chicken-poultry","tag-chicken-stock","tag-fall","tag-garlic","tag-greek-yogurt","tag-leeks","tag-lemon","tag-mains","tag-parmesan-cheese","tag-pies-tarts","tag-puff-pastry","tag-rosemary","tag-swiss-chard","tag-thyme","tag-turkey","tag-vegetables","tag-white-wine","tag-winter","tag-yellow-onion"],"acf":[],"yoast_head":"\nTurkey Pot Pie - Best Recipes Ever<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Turkey Pot Pie - Best Recipes Ever\" \/>\n<meta property=\"og:description\" content=\"I\u2019ve always loved any kind of meal-in-a-bowl. 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