Turkey Pot Pie
Leftover turkey, butternut squash and rainbow chard in a white wine sauce finished with Greek yogurt and parmesan, baked in individual dishes under a lid of puff pastry. No bottom crust, and it freezes unbaked.
Ingredients
For the Filling
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 1 medium leek split lengthwise, washed well 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
- 1/4 cup all-purpose flour
- 2 cups turkey or chicken stock homemade if you have it
- 4 cups cooked turkey shredded or torn, dark meat preferred
- 1 tsp fresh rosemary chopped, plus extra to garnish
- 1 tsp fresh thyme chopped, plus extra to garnish
- 1/4 cup celery leaves roughly chopped
- 1/2 tsp lemon zest
- 1/4 cup Greek yogurt stirred in off the heat
- 1/4 cup grated parmesan cheese plus extra for the tops
- kosher salt and black pepper to taste
For the Topping
- 2 sheets puff pastry thawed overnight in the fridge, kept cold
- 1 egg white lightly beaten
Equipment
- Large sauté pan
- Medium or small ramekins
- Baking sheet
Instructions
Build the Filling
- First, thaw the puff pastry in the fridge overnight and heat the oven to 400 degrees F.
- Next, heat the butter and oil in a large saute pan over medium heat. Add the onion and leek with a pinch of salt and cook until lightly browned, 5 to 7 minutes. Add the carrot, celery and butternut squash, season, and cook 5 minutes more, stirring.
- Then stir in the chard and garlic and cook only until the chard wilts.
- After that, pour in the wine, raise the heat and boil until the pan is nearly dry. Sprinkle over the flour and cook, stirring, for 1 to 2 minutes. Add the stock, turkey, rosemary, thyme and celery leaves and simmer until the sauce is thick enough to coat a spoon.
- Off the heat, stir in the lemon zest, yogurt and parmesan. Taste and season firmly, since the pastry adds none of its own salt.
Top and Bake
- Roll the cold pastry out on a floured surface and cut a disc for each dish, large enough to overlap the rim. Prick each one a few times with a fork.
- Finally, ladle the hot filling into the ramekins, leaving a finger of space at the top. Cap each with pastry, pressing the overlap onto the rim, brush with egg white and scatter over the extra parmesan and herbs. Set the dishes on a baking sheet and bake for 20 to 25 minutes, until deeply golden and bubbling at the edges. Rest 5 minutes before serving.
Notes
Pastry: thaw it overnight in the fridge and keep it cold until the moment it goes on. Warm puff pastry melts rather than rises.
Filling depth: fill the dishes to about three quarters. Filled to the brim they push their lids off and boil over.
Doneness: the pastry should be deeply golden right across the top, not just at the edges, and the sauce should be bubbling at the rim.
Make ahead: the filling keeps 3 days refrigerated and improves overnight. Warm it before it goes under pastry. Assembled and unbaked, the dishes hold 1 day.
Storage: baked pies keep 3 days covered. Reheat uncovered at 350 degrees F for about 20 minutes, never in the microwave.
Freezing: assembled and unbaked, up to 3 months. Bake from frozen at 375 degrees F for 45 to 55 minutes, foiling the tops if they color early.
One large pie: a 9x13-inch dish and one sheet of pastry, 30 to 35 minutes.
Nutrition values are an estimate.
Nutrition
Serving: 1pie | Calories: 690kcal | Carbohydrates: 55g | Protein: 42g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 620mg | Potassium: 900mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8950IU | Vitamin C: 32mg | Calcium: 151mg | Iron: 4.2mg