Turkey pot pie: Crunchy on the outside, soft on the inside and delicious all over
A great way to use up your leftover turkey, this pot pie will also warm and comfort you on a cold day
- 1 sheet frozen puff pastry, thawed
- 1/4 cup unsalted butter
- 2 large shallots, minced
- 2 garlic cloves, minced
- 2/3 cup unbleached all-purpose flour
- 2 cups milk
- 2 cups chicken stock
- 1 cup grated Gruyère cheese
- 2 Tbsp. chopped Italian parsley
- 1 Tbsp. fresh thyme or 1 tsp. dried
- 1 Tbsp. fresh tarragon or 1 tsp. dried
- 1 tsp. smoked Spanish paprika (optional)
- 2 Tbsp. olive oil
- 20 fresh or frozen pearl or silverskin onions, peeled if fresh
- 2 cups quartered button mushrooms
- 4 cups cooked chopped turkey meat (all skin and bones removed)
- 1-1/2 cups small frozen peas
- 1 cup peeled chopped carrots
- Sea salt and freshly ground pepper
- Roll out puff pastry until it fits the size of your baking dish; set aside.
- Heat butter in a large saucepan over medium-low heat.
- Add shallots and garlic; cook for about 2 minutes until soft.
- Add flour and cook for a further 2 minutes, and then whisk in milk until the sauce is smooth.
- When smooth, add chicken stock, cheese, herbs and paprika (if using). Whisk until smooth and set aside.
- Heat olive oil in a non-stick frying pan.
- Brown onions in a medium saucepan over high heat for about 5 minutes.
- Add mushrooms; cook until soft, then toss in chopped turkey, peas and carrots.
- Combine with the cheese sauce, stir and season to taste with sea salt and pepper.
- Pour mixture into a 6-cup gratin dish, top with the rolled puff pastry and brush with a lightly beaten egg. Or divide the turkey mixture among individual onion soup bowls and top each with a round of pastry.
- Bake in a preheated 375°F oven for 12 minutes, or until the pastry is golden.
Recipe courtesy Caren McSherry from the Gourmet Warehouse