Turkey Pot Pie with Sage Crust

Total Time:
2 hr 50 min
Prep:
30 min
Inactive:
40 min
Cook:
1 hr 40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 (2 pound) boneless turkey breast
  • 4 cups chicken stock
  • 4 parsley sprigs
  • 1 bay leaf
  • 3 thyme sprigs
  • 3 black peppercorns
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1/2 pound turnips, 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
  • 1 cup heavy cream
  • Salt and pepper
  • 1/4 cup coarsely chopped parsley
  • 2 tablespoons fresh sage chiffonade
  • Crust:
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • 1 teaspoon salt
  • 1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup chilled solid vegetable shortening
  • 1/2 cup ice water
Directions
  • Butter a 4-quart baking dish.

  • Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns. Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes. Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish.

  • Add carrots and turnips to the broth and cook until just tender, about 10 minutes. Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. Melt butter in the same pot over medium heat. Add leeks and shallots and cook until soft. Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. Add cream and cook until sauce thickens enough to coat a spoon. Season with salt and pepper and add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish.

  • For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped. Add butter and shortening and process until mixture resembles coarse meal. Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together. Gather dough into ball and chill for 30 minutes.

  • Preheat oven to 400 degrees F.

  • Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling. Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 1 hour. Let stand 10 minutes before cutting.


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    This recipe is featured in:

    Top Thanksgiving Leftovers