Turkey Pot Pie for Another Day
SERVES
4
Ingredients
4 cups
shredded turkey breast
5 tablespoons
good quality olive oil, divided
1 tablespoon
finely minced shallot
Zest from one lemon, preferably organic
2 tablespoons
chopped flat-leaf Italian parsely
1 tablespoon
unsalted butter
8 ounces
fresh cremini mushrooms, coarsely chopped
2
leeks, white and pale green parts thinly sliced
2
carrots, cut into a small dice
1 teaspoon
dried thyme
1/3 cup
dry white vermouth
1/3 cup
flour
4 cups
chicken broth or stock
1/4 cup
heavy cream or half-and-half
3/4 cup
frozen peas
1
sheet of puff pastry, thawed
1
egg, lightly beaten
Ingredients
- In a medium bowl, mix together the turkey, 2 tablespoons of olive oil, shallots, lemon zest, and parsley; set aside.
- Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a dutch oven. Sauté the mushrooms over medium-high heat until cooked through and lightly browned; transfer to a bowl, and set aside.
- Heat 2 tablespoons of olive oil over medium heat in a clean dutch oven; add leeks, carrots, and thyme and cook until vegetables begin to soften (about 8 minutes). Raise the heat slightly, add the dry vermouth, and cook until most of the liquid has evaporated.
- Add flour to the carrot mixture, stirring constantly for about 1 minute. Whisk in the stock and cream, then simmer until the sauce thickens (about 10 minutes); remove from heat and allow to cool to room temperature.
- Mix the cooled sauce with the lemon-parsley turkey, mushrooms, and frozen peas; divide the mixture between 4 mini-loaf pans.
- Cut 4 pieces of puff pastry large enough to cover each loaf pan with 1/2 inch hanging over on each side. Crimp the edges with the tines of a fork to seal and tightly wrap each pie in several layers of plastic wrap and a layer of aluminum foil. Freeze for up to 2 months.
- To cook the frozen pies: Preheat oven to 400° F. Brush the tops of the unwrapped frozen pies with egg and bake for 30 to 35 minutes, or until the tops are golden brown. Let stand for 5 to 10 minutes before serving.
