Tuesday, December 30, 2008
Turkey Pot Pie
Post-holiday, I found myself felled by a stomach virus and a chest cold courtesy of whatever germ stew had been brewing up at preschool the week before. After a couple days of not eating, you tend to get hungry, cautiously hungry. Comfort food is in order. Though, I have to admit, it was tough rallying myself up to create a recipe.
We cooked a turkey for Christmas, and I had about a pound of meat left once I pulled it off the bones. I wanted something more substantial than soup, but not too much. Pot pie. What's great about this recipe is that, unlike it's .99 cent foil-cupped Banquet brethren, you could actually serve this to company. For that, thank the herbs, fresh ingredients and the puff pastry top. If you are still tired of turkey post-Thanksgiving, just bookmark this one for next year's leftovers.
Before the recipe, a note on puff pastry. It is much easier to buy this prepared. Read the label. I had to search for "real" stuff that does not contain HFCS, trans fats and wheat gluten. Try a Whole Foods or similar store. The common brand you find at most grocery stores contains the bad ingredients.
Upscale Turkey Pot Pie
2 large parsnips, peeled and diced fine (1/4 inch dice)
5 carrots, peeled and diced fine
2 leeks, white and lightest green parts, rinsed well, chopped
1 small shallot, diced
8 oz. button mushrooms, cleaned, remove tough stems, chop the tops
2 large sprigs rosemary
4 sprigs thyme
3-1/2 cups chicken broth
1 lb. diced, cooked turkey
3 tbs. butter
1 tbs. olive oil
4 tbs. flour
1 tsp. salt (or to taste)
black pepper to taste
1 box puff pastry, thawed
Place carrot and parsnip in a pot with 1-1/2 cups chicken broth. Bring to boil and simmer for about 20 minutes until tender crisp. No mushy veggies, not even in pot pie. Meanwhile, melt 3 tbs. butter in another sauce pan. Add the mushrooms, leeks, shallot, herbs and 1 tbs. olive oil. Saute until leeks are translucent and mushrooms are cooked. Add flour and saute for a couple minutes to cook the flour. Add 2 cups stock and stir until thickened.
Drain the carrots and parsnips, reserving the cooking liquid. Add the carrots and parsnips to the mushroom mixture, plus 1/2 cup of the cooking liquid. (I drank the extra cooking liquid. It was very tasty and seemed like a good snack for a tired stomach.) Add the chopped turkey. Bring to a simmer and allow to thicken. Add the salt and pepper, taste and adjust.
Transfer mixture to a 2 qt. souffle dish. Heat oven to 375. Roll the puff pastry sheet out to a square. Cut to fit the round souffle dish with 1 inch of overhang. Place dough on top of souffle dish, fitting to the sides. Cut a small "x" in the center to vent steam. Place dish on a baking sheet (who needs to clean the oven if it boils over a bit?).
Bake at 375 for about 15-20 minutes until the top is puffed and deep golden brown. As for the leftover puff pastry, you can roll it into rectangles, put dark chocolate squares in the center, fold, seal and bake. Serve these with ice cream for an easy, elegant finish.