Turkey Pot Pie
I have found the meaning of life and it is turkey pot pie! There is thyme, rosemary, and cheese, yes cheese, in this recipe’s sauce!
  • 2cups Chicken broth
  • 1 1/2 cups Shredded turkey meat
  • 1cup Half and half
  • 1/2 cup Parmesan cheese
  • 1/3cup All-purpose flour
  • 2Tablespoons butter
  • 3 Celery stalkschopped
  • 12 Button mushroomschopped
  • 1/2cup Frozen pearl onions
  • 10 Baby carrotsmedium-diced
  • 3 Thyme sprigs
  • 2 Medium rosemary stalksRemove the leaves from the stems
  • salt and pepperto taste
  • 19″ Frozen deep dish pie crust
  • 1 sheet Frozen puff pastryThawed following package directions.
  • 1 egg
  • 1teaspoon Water
  • 4′ x 4″ Piece of cheese cloth
  • Cooking string
  1. Pre heat oven to 425 degrees.
  2. Set aside some thyme to garnish. Then lay the cheesecloth out flat and place herbs in the center. Wrap the cheesecloth up like a coin purse and tie it shut with the string.
  3. To a medium-sized saucepan add butter, onions, celery, mushrooms, and carrots. Sauté for about 7 minutes or until the vegetables are tender.
  4. Whisk in flour and cook for 2 more minutes.
  5. Add the broth and cream to the pan. Whisk to ensure there are no flour lumps.
  6. Set aside a few pinches of shredded cheese to garnish. Then add the rest of the parmesan cheese to the sauce, stir the ingredients so the cheese doesn’t stick to the bottom of the pan.
  7. Add the shredded turkey and stir again.
  8. Add salt, pepper, and the herb coin purse to the mixture. Submerge the coin purse in the sauce and simmer on medium-low for 10-15 minutes. Stirring occasionally until the sauce has picked up the flavor of the herbs. Then remove the purse with a fork, drain any excess liquid out of the purse by using the fork and pressing it up against the side of the pot.
  9. Whisk together the egg and the water to make an egg wash.
  10. Using a ladle, scoop the mixture into the pie shell — filling to just below the pie crust. Using a pastry brush paint the crust edges with the egg wash then place the puff pastry sheet on top of the pie. Press the edges with your fingers to seal. Using kitchen scissors trim off any extra pastry dough. Sprinkle extra Parmesan on top and place pie onto a cookie sheet. Bake in the oven for 30-40 minutes or until the crust is golden brown.
  11. Let pie stand for 5 minutes, sprinkle with fresh thyme and serve!

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