am i the only one who might have still had some shredded turkey in my freezer leftover from the holidays?
or just the only one who would admit it?
i don’t care. i love discovering it and realizing it’s potential to become my most favorite, favorite thing to eat in the winter….. turkey. pot. pie.
my love for turkey pot pie began when i was small, when my mom would use up leftover turkey meat in her frugal, awesome way. some of the common reincarnations would be turkey curry over rice, turkey enchiladas, turkey noodle soup, of course — but oh the pot pie nights were really sent from heaven above. i loved the built-in gravy, the pie crust that tasted like i was eating dessert for dinner, and the tender turkey, herbed and fragrant with carrots and onions. (when i grew up, i tried those frozen Banquet pot pies, because they were 42 cents and i was hungry and broke. they are not terrible… but are always followed by a powerful thirst.)
pot pie is wonderful and pot pie becomes what you want it to become. if you like a fluffier, biscuit-like topping, you should do that. if you want it under a pie crust, buttery and flaky, you should do that. if you’re like me, you’ll only have crust on top — but you might want it on the top and the bottom of your pie. you might put mushrooms in the filling. you might make a gravy filling, or maybe a creamy filling. my version here is the best of all these things!…. if you’re wondering how that is possible, the secret is an ancient recipe called English Meat Pie Pastry… both flaky/buttery and soft/biscuity. it’s difficult to explain but it’s gorgeous and delicious. i am totally behind the English on this. and my Grandma, who forbade me to make meat pies with any other crust.
can’t argue that.
turkey pot pie
adapted from America’s Test Kitchenthis recipe makes one giant 9 x 13 pot pie with a hearty crust on top to feed a crowd — or a smaller 2-quart baking dish pie and four small individual pies. adding the small amount of cream gives this pie a wonderful richness, but omitting the cream and swapping the butter for olive oil makes this dish dairy-free.
- 3 tablespoons butter or olive oil
- 3 medium carrots, peeled, halved lengthwise and sliced 1/4 inch thick
- 2 celery stalks, washed and sliced 1/4 inch thick
- 1/2 pound mushrooms (any variety), washed of loose dirt and sliced 1/4 inch thick
- 1 onion, finely chopped
- 2 garlic cloves, minced
- minced fresh thyme (about 2 teaspoons) or a sprinkle of dried thyme
- 1/2 cup flour
- 1/2 cup dry white wine
- 3 cups chicken broth
- 1/4 cup heavy cream (optional)
- 2 dried or fresh bay leaves
- 3 cups leftover shredded or chopped turkey meat
- 1 cup frozen peas (not thawed)
- 1/4 cup chopped fresh parsley
- english meat pie pastry (recipe below)
heat the butter or olive oil in a big heavy pot over medium heat. add carrots, celery, onion, mushrooms and a sprinkling of salt; cook 6 – 7 minutes, until softened. add the garlic and thyme and cook until fragrant, 30 seconds. add the flour and stir.
slowly whisk in the wine, scraping the bottom of the pot; then add broth, cream (if desired) and bay leaves. simmer until thickened, about 10 minutes. add the chicken and cook until heated through, 6 – 7 minutes more. remove from heat, discard bay leaves and stir in frozen peas and parsley.
pour into your baking vessel(s) of choice.
to bake, roll out the pastry to fit the top(s), and press gently to seal edges against baking dish. slice a few vents in the pastry to allow steam to escape. bake in a 425-degree oven for 20 – 30 minutes, until bubbling and the crust is golden brown.
to freeze, allow filling to cool, then top with pastry, slicing a few steam vents. cover tightly and freeze for up to 3 months. bake un-thawed at 425 for 45-60 minutes, or until crust is golden brown.
english meat pie pastryi always find mixing hot water with shortening a little odd and awkward… but this works better than it sounds like it will!
sift together 2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt in a large bowl. in a medium bowl, add 1/2 cup hot water to 2/3 cup shortening; stir. add 1 tablespoon lemon juice and 1 egg yolk. mix these together the best you can, then add to the flour mixture. when dough has come together, pat into a disc and chill, about 2 hours until cold.