Turkey Potpie

With Kelli Petri

This turkey potpie will use most of your leftover turkey, gravy and vegetables. You can make a pie pastry from scratch by following the directions here (which is suggested since it will taste better) or skip that step by buying one already prepared. Even if you use prepared dough you will want to cover it with the egg wash, sea salt and cracked black pepper.

Ingredients

4 cups turkey stock
1 cup of left over gravy
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
Kosher salt
Freshly ground black pepper
1/4 cup heavy cream
Left over turkey
Any left over veggies
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1/2 cup minced fresh parsley leaves
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water

Instructions

1. Preheat the oven to 350 degrees F.
2. In a small saucepan, heat the chicken stock with gravy.
3. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
4. Add the hot stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
5. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the turkey, veggies and parsley. Mix well.
6. Pour filling in casserole dish, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl.
7. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper.
8. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

For the pie pastry:
1. Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade.
2. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour.
3. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
4. Dump the dough out onto a floured board and knead quickly into a ball.
5. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Recipe courtesy of Kelli Petri, Kelli Petri Catering, 2009.
Recipe courtesy of Chef Kelli Petri, Kelli Petri Catering, 2009.

Owner & Executive Chef of Kelli Petri Catering Graduate of Cambridge Culinary Academy. Offers cooking classes, Culinary Adventures Summer Camps and “Relish,” a healthy home meal service. Provides catering for private and corporate functions.