Time to the Table: 60 minutes
Yield: Serves 10
- 1 piecrust with top and bottom
- 2 cups cooked turkey, chopped
- 2 Tablespoons plus ½ stick unsalted butter
- ½ cup onions, chopped
- ½ cup carrots, chopped
- ½ cup celery, chopped
- ½ cup mushrooms, sliced
- ½ cup all-purpose flour
- 2 cups chicken or turkey stock
- 3 Tablespoons dry sherry
- 1 cup half-and-half
- Salt and pepper to taste
- 1 Tablespoon minced fresh rosemary or 1 teaspoon dried
In a large sauce pan sauté veggies in 1 Tablespoon of butter until they just soften and remove.
Sauté chicken in a second Tablespoon of butter until browned, but not crispy.
Over a medium flame, add the remaining ½ stick butter, and then the flour.
Stir these until the roux is chestnut brown.
Add the stock and whisk until all the roux is incorporated.
Bring this mixture to boil, reduce to simmer, and add the sherry, rosemary, half-and-half, salt and pepper.
Taste and correct the seasonings on the sauce.
After the broth has become quite thick, fold in the veggies and turkey and continue to heat for 10 minutes.
Into the ovenPour potpie mixture into the pie plate with crust on the bottom, and top with the second layer of crust.
Bake at 425 for 30 minutes. Serve right away, but be careful, it’s hot.
Play With Your Food!
The veggies you choose are absolutely up to you. Potatoes also go perfectly in this dish.
You will taste the rosemary right away, but another savory alternative is sage.
If you don’t have sherry, try a port wine instead.
Once you have the basics of this recipe, you can modify it any way you choose!
Tricks of the Trade
You don’t want your vegetables in the potpie to turn to mush, even though you’re going to cook them twice.
So make sure to undercook your vegetables at first, because they’ll be baked into the pie itself for 45 minutes.