Turkey Pot Pie with Sage Crust
- Level: Intermediate
- Yield: 4 servings
- Total: 2 hr 50 min
- Prep: 30 min
- Inactive: 40 min
- Cook: 1 hr 40 min
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.