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Turkey Pot Pie

Nov 25, 2015

Welcoming family and friends to the table is joyful by nature and an occasion that takes place often in my home, no matter the season. Thanksgiving weekend I’ve been known to host as many as 40 guests for a holiday break brimming with bingo, movies, bowling, yoga, and a table bursting with nourishing foods that honor our families’ combined traditions and backgrounds.

This Thanksgiving is the first in many years that my husband and I decided to go away with our daughters – and have a holiday with just the four of us. As I write this we are headed to the Amangiri resort in Utah, a bucket-list destination for many, including my husband. We are all looking forward to a vacation filled with hiking adventures, down-time, pampering, shutting down the devices (for a little while), and quite frankly just being a guest.

Last night I whipped up a turkey pot pie – adapted from The Wild Turkey Pot Pie recipe in first book, Palm Beach Entertaining. It was my way of kicking off the week and sharing a comforting meal at home before our adventure. I won’t be roasting an entire turkey (or two) this year, and I will miss every joyful moment — both making it and sharing it — of hosting this traditional meal at my home. Certainly, I’ll miss the simple and satisfying meals of reinvented leftovers.

As we enjoyed our pot pie I was inspired to post this recipe. It’s a great way to serve left-over turkey.

Wishing you all a delicious Thanksgiving and a holiday season filled with occasions to remember.

Yield: Serves 4 to 6

Recipe Ingredients

4 tablespoons (1/2 stick) unsalted butter

1 large yellow onion, diced

1/2 cup diced carrot

1/2 cup diced celery

3 cloves garlic, peeled and minced

Salt and freshly ground black pepper

2 tablespoons all-purpose flour

2 cups low-sodium chicken broth

3 tablespoons heavy cream

1 1/2 pounds cooked turkey breast (or leftover turkey meat) diced

12 ounces peas, thawed if frozen

3 tablespoons chopped fresh flat-leaf parsley

1 ½ tablespoon chopped fresh chives

1 ½ tablespoon chopped fresh thyme

1 ½ tablespoon fresh chopped sage, 4-6 leaves for garnish

1 sheet frozen puff pastry, thawed

1 large egg

Recipe Instructions

Preheat the oven to 350 °F

In a large sauté pan, melt the butter over medium heat. Add the onions, carrots, celery, and garlic and sauté until the onions are translucent, 5 to 7 minutes. Season with salt and pepper. Add the flour and stir to combine well, making sure all the flour is absorbed. Add the broth and cream, bring to a boil, then reduce the heat and simmer for 5 to 7 minutes to thicken. Add the turkey, peas, parsley, chives, thyme, and sage and mix well. Taste and adjust seasoning.

Transfer the turkey mixture to a 9 X 13-inch rectangular or 10-inch round oven-to-table decorative dish. Cover the dish with the puff pastry, closing the edges and making an attractive boarder with a fork. Place the baking dish on a baking sheet to catch any drippings.

In a small bowl, whisk the egg with 1 tablespoon of water and brush the top of the pastry with the egg wash. With a sharp knife or fork, gently pierce holes the dough. Place in the oven and bake for about 20 minutes, or until the pastry is golden brown and the filling is bubbling hot. Let rest for 5 minutes before serving, garnish with fresh sage leaves, if desired.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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