Turkey Pot Pie With Sage Crust
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
910 g
Turkey Breast (boneless)4 cups
Chicken Stock2 tbsps
Parsley (chopped fresh)1
Bay Leaf1 tbsp
Thyme (chopped)1 cup
Pea (frozen, thawed)1 large
Shallot (finely sliced)2.5 cups
All-Purpose Flour1 cup
White Wine (dry)1 cup
Heavy Cream1 tsp
Salt1 tbsp
Sage (chopped)1 tbsp
Rosemary (chopped)Directions:
1
Butter a 4-quart baking dish
2
Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns
3
Bring stock to a boil, reduce heat to low
4
Cover pot and simmer until turkey is just cooked through, about 20 minutes
5
Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon
6
When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish
7
Add carrots and turnips to the broth and cook until just tender, about 10 minutes
8
Transfer carrots, turnips and thawed peas to the buttered baking dish
9
Strain broth into a bowl
10
Melt butter in the same pot over medium heat
11
Add leeks and shallots and cook until soft
12
Add flour and stir for 2 minutes
13
Stir in broth and white wine
14
Increase heat to high and bring to a boil, stirring constantly
15
Cook until reduced slightly
16
Add cream and cook until sauce thickens enough to coat a spoon
17
Season with salt and pepper and add the parsley and sage
18
Pour the sauce over the turkey and vegetables in the baking dish
19
For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped
20
Add butter and shortening and process until mixture resembles coarse meal
21
Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together
22
Gather dough into ball and chill for 30 minutes
23
Preheat oven to 400 degrees F
24
Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling
25
Trim overhang, tuck dough edge inside dish
26
Bake until crust is golden and gravy is bubbling, about 1 hour
27
Let stand 10 minutes before cutting