November 2011: Turkey Pot Pie
November's Featured Recipe: Turkey Pot Pie
“From morning till night, sounds drift from the kitchen, most of them familiar and comforting....On days when warmth is the most important need of the human heart, the kitchen is the place you can find it; it dries the wet sock, it cools the hot little brain.” E. B. White (1899-1985)
Ingredients: |
|
|
1 (2 pound) boneless turkey breast, cooked, cut into 3/4 inch dice |
|
|
1 quart chicken stock |
|
|
1 sachet d'epices (4 parsley sprigs, 1 bay leaf, 3 thyme sprigs & 3 black peppercorns tied up in cheesecloth) |
|
|
2 large carrots, peeled and cut into 1/2 inch pieces |
|
|
1/2 pound acorn squash, peeled and cut into 1/2 inch pieces |
|
|
1/2 cup frozen peas, thawed |
|
|
3 tablespoons unsalted butter |
|
|
1 large leek, white and pale green part, sliced thinly |
|
|
1 large shallot, finely sliced |
|
|
5 tablespoons all-purpose flour |
|
|
1/2 cup dry white wine |
|
|
Salt & pepper |
|
|
1/4 cup coarsely chopped parsley |
|
|
2 tablespoons fresh sage, chiffonade |
|
|
1 10" x 15" sheet of puff pastry |
Directions:
- Preheat oven to 400 degrees F.
- In a 2 quart sauce pot, bring chicken stock to a simmer, add in carrots and squash and cook until just tender, about 10 minutes.
- Transfer carrots and squash with the thawed peas and turkey meat to the buttered 4 quart baking dish; keep stock warm.
- In a separate sauce pot over medium heat, melt butter, leeks and shallots and sweat until soft and translucent. Add flour and stir for 2 minutes.
- Add in white wine to flour mixture and stir well to combine. Mixture should be fairly smooth with no lumps. Add in warm chicken stock. Increase heat to high and bring to a boil, stirring constantly then reduce heat to simmer.
- Cook until reduced by 25%. Add cream and cook over medium low heat until sauce thickens enough to coat a spoon.
- Season with salt and pepper and add the parsley and sage. Remove sachet d'epices from stock and discard. Pour the sauce over the turkey and vegetables in the baking dish.
- Place dough over onto filling. Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 12-15 minutes. Let stand 10 minutes before cutting.
Yields: 6 servings. Difficulty: Moderate
