Turkey Pot Pie
One of the most ubiquitous casseroles around, the pot pie has many incarnations, both good and bad—but when it’s good, it’s memorable. With tasty Creamed Turkey (or Creamed Chicken, if you prefer), loads of vegetables, and a no-fuss puff pastry crust, this one falls in the good category. We think you’ll agree. What to buy: We used Dufour puff pastry with excellent results, but if you prefer a denser crust, try topping your pot pie with frozen store-bought flaky pie dough. This recipe was feat...
- 2 tbl unsalted butter, plus more for coating the dish
- 2 Cup pearl onions, peeled
- 1 tbl fresh sage, finely chopped
- 1 Cup potato, coarsely chopped
- 2⁄3 Cup celery, coarsely chopped
- 2⁄3 Cup carrots, peeled and coarsely chopped
- freshly ground black pepper
- 3⁄4 Cup frozen peas
- 3 tbl fresh italian parsley, coarsely chopped
- creamed turkey
- 1 large Egg
- 1 tbl water
- 14 ounce store-bought puff pastry dough, defrosted if frozen
Heat the oven to 400°F and arrange a rack in the middle. Coat a 3-by-9-inch baking dish with butter and set aside.
Melt the measured butter over medium heat in a large frying pan until foaming. Add the onions and sage and cook until the sage aroma is released.
Add the potato, celery, and carrots and season well with salt and pepper. Cook until the carrots and onions are just beginning to soften, about 6 minutes.
Remove the mixture from heat, stir in the peas, parsley, and creamed turkey, and season with additional salt and pepper.
Turn the filling into the prepared baking dish. Whisk the egg together with the water and a pinch of salt until evenly mixed. Set aside.
With kitchen shears, cut the dough to fit over the baking dish. Place the dough over the filling and tuck it into the edges of the dish.
Brush the dough with the egg wash and cut 10 evenly distributed slits in the top to vent. Cook until the crust is golden brown and the mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.