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Turkey Pot Pie
https://www.youtube.com/watch?v=XY76dn6RfJo
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Ingredients
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CRUST
400g or 2 1/2c ap flour
8g or 1 1/2tsp salt
170g or 12Tbsp sliced butter
85g or 1/3c sour cream
1 large egg
FILLING
115g/1 stick butter
225g or 1 large onion, med diced
150g or 2-3 ribs celery, diced
150g or 3 med carrot, diced
100g or 3/4c fennel, diced
Salt
250g or 1-1.5 yukon gold potatoes, med-lrg diced
3-4 cloves or 10-15g minced garlic
150g or 1 1/4c ap flour
150g or 2/3c dry sherry (or white wine)
900-1000g or 30oz chicken stock
Pepper
1g/3-4 sprigs thyme leaves, chopped
150g or 1c frozen peas
650g/1.5lb cooked turkey
Egg wash (egg whisked with splash water)
Instructions
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Crust
Add flour, salt, and butter to food processor. Pulse 12-15 times or until mixture is gravely. Add egg and sour cream. Pulse again for 20-30 seconds until dough holds itself together when squeezed in your hand.
Flip dough onto work surface, squeeze together into a large puck, wrap with plastic, and allow to hydrate in fridge for 30min.
Allow to soften at room temp for 20-25min. Roll out crust. See video @13.05.
Filling
Preheat large pot over med-high. Add butter, onion, celery, carrot, fennel and salt. Stir and sweat over med heat for 5-6min. Add potatoes and garlic. Cook for 2-3min. When water is cooked off and veg is becoming translucent, add flour. Stir and cook for 2-3min.
Add sherry and stir for 30 sec. Add chicken stock. Bring to simmer, stirring constantly. Reduce heat to med low to cook, covered, 10-15min, until thickened and creamy. Be sure carrots and potatoes are cooked. Season with salt and pepper. Add thyme, peas, and turkey. Stir gently.
Assembly
Transfer filling to a 12” cast iron pan (or similar size vessel). Egg wash sides of cooking vessel (where crust will adhere). Top pan and filling with crist and squeeze to adhere. Brush crust with egg wash.
Bake at 400F/205C for 25-30min or until crust is golden brown.