11141 Turkey Pot Pie 1 hr 10 mins 35 mins 12 servings Tue Oct 09 11:13:00 -0700 2007 Thu Aug 27 12:30:33 -0700 2009 Medium American CHOW http://www.chow.com/recipes/11141 Thu, 27 Aug 2009 19:30:33 GMT Creamy filling with a buttery crust Creamy filling with a buttery crust. 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 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.

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  • Heat the oven to 400°F and arrange a rack in the middle. Butter a 13-by-9-inch baking dish and set aside.
  • Melt butter over medium heat in a large frying pan until foaming. Add onions and sage, and cook until sage aroma is released, about 2 minutes.
  • Add potato, celery, and carrots, and season well with salt and freshly ground black pepper. Cook until carrots and onions are just beginning to soften, about 6 minutes.
  • Remove mixture from heat, stir in peas, parsley, and creamed turkey, and season with salt and pepper.
  • Turn filling into the prepared baking dish. Whisk egg together with 1 tablespoon water and a pinch of salt until evenly mixed. Set aside.
  • With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.
  • Brush dough with egg wash and cut 10 evenly distributed slits in the top to vent. Cook until crust is golden brown and mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

    • Beverage pairing: 2006 Heron Chardonnay, California. The basic blue-collar flavors in this recipe go well with a California Chardonnay, just one that’s not too oaky or heavy. This wine is neither, but rather balanced and lively with citrus and pear.

    ]]>     http://www.chow.com/assets/2007/11/turkey_pot_pie290.jpg Aida Mollenkamp 50 Main 2 tablespoons unsalted butter (1/4 stick)

    ]]>     54 2 cups pearl onions, peeled

    ]]>     219 1 tablespoon fresh sage, finely chopped

    ]]>     69 1 cup potato, coarsely chopped

    ]]>     121 2/3 cup celery (leaves too), coarsely chopped

    ]]>     119 2/3 cup carrots, peeled and coarsely chopped

    ]]>     57 3/4 cup frozen peas

    ]]>     203 3 tablespoons fresh Italian parsley, coarsely chopped

    ]]>     Creamed Turkey **

    ]]>     1 large egg

    ]]>     14 ounces store-bought puff pastry dough, defrosted if frozen

    ]]>     2395 aida mollenkamp 1 chow 812 old school 273 party 156 bake 822 american 772 brownie points 213 thanksgiving 1929 leftovers 1473 casserole 11118 pot pie