TURKEY POT PIE
1 Qt. Chicken Broth* 1 recipe Rough Puff Pastry
1 Turkey Thigh or (click here for recipe)
½ Turkey Breast
4 small or 2 medium Potatoes
4 medium Carrots
2 ribs Celery
1 cup Baby Peas
6 Tbsps. Flour EGG WASH
1 tsp. Salt 1 Beaten Egg
½ tsp. White Pepper 3 Tbsps. Cream
½ tsp. ground Sage (optional)
1 cup Cream or Milk
- Cut the Turkey into bite-sized pieces.
- Bring the Chicken Broth to a boil in a 4-qt. sauce or sauté pan.
- Carefully add the Chicken pieces, turn down the heat and simmer until the Turkey is cooked. (About 20 minutes for the breast and about 25 minutes for the thighs.)
- Carefully remove the cooked Turkey pieces to a dish and allow to cool. Remove the skin and cut the Turkey into bite-sized pieces.
- While the Turkey is cooking, peel the Carrots and Potatoes and remove any excess strings from the Celery.
- Cut the Vegetables into bite-sized pieces. After the cooked Turkey has been removed, bring the Broth back to a boil and drop in the Potato pieces. Cook for 7 minutes.
- Add the Carrot pieces and continue cooking for 3 more minutes. Add the Celery and cook for 3 more minutes.
- Remove the Vegetables from the broth with a slotted spoon and place in a dish to cool.
- Continue boiling the Broth until there is approximately 2 cups remaining. Measure the Broth; if there is too much, return to the pot and continue boiling. If there is not enough, add water to equal two cups.
- In the same pan as the Broth was cooking, melt the Butter and stir in the Flour. Cook, stirring continuously until a thick paste forms. Slowly stir in the reduced Broth and continue stirring and cooking until the Broth is thick.
- Stir in the Salt, Pepper and Sage (if desired), taste and adjust the seasonings. Stir in the Cream and continue cooking and stirring until the Gravy is of the desired consistency.
- Add the Turkey pieces and cooked Vegetables to the Gravy. Cook and stir until everything is heated through. Add the Baby Peas and cook for 1 more minute.
- Divide the Turkey mixture among 4 (4” ramekins).
- Preheat the oven to 400 degrees.
- Remove the Dough from the refrigerator and divide into 4 equal pieces. Roll each piece out to form a circle large enough to fit the ramekins.
- Cut the Dough to fit to the edges of each ramekin. This may be done with a round 4” cookie cutter. Make slits in the tops of the crusts with the point of a paring knife. (This will allow the steam to escape)
- Beat together the ingredients for the Egg Wash and using a pastry brush, brush the tops of each pie.
- Bake the pies on the center rack for 25 -30 minutes or until the crust is golden brown.
- Serve hot.
* Either purchase or make yourself. Recipe on next page.
** An equivalent amount of Chicken may be used