Lindy’s Homemade Turkey Pot Pie

Ingredients

• 1 recipe Lindy's Favorite Pie Crust or store bought

• For the filling:

• 2 cups cooked turkey, torn into bite sized pieces (I find that tearing the meat, rather than dicing it helps the sauce “cling” better) use all dark, all white, or combo, as you wish
• 2 tablespoons extra virgin olive oil, or as needed
• 1 1/2 cups diced onion (I use yellow onions)
• 1 cup sliced leek (optional, but really adds good flavor, if you omit this, you might want to go with 2 cups of onion)
• 1 cup diced carrot, peeled or not (but peeled is prettier)
• 1 cup sliced celery (sliced about 1/4 inch thick, use some leaves in this too, great flavor)
• 1 cup green beans, sliced into bite sized pieces
• 1 1/2 cups diced red potatoes, with skin
• 3/4 cup frozen peas, not thawed
• 1 teaspoon chopped fresh tarragon, or dried (optional)
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 2 tablespoons chopped fresh parsley (there is no proper dried substitute)
• 12 mushrooms, cut into quarters (optional for me, required for the husband)
• 2 tablespoons, unsalted butter (to fry the mushrooms, but you don’t need this if you are not using the mushrooms)
• 2 tablespoons dry white wine (again, for the mushrooms, so if not using, then I got no use for this)

• For the Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups homemade or low-sodium chicken stock
• 1/2 to 3/4 cup heavy cream (I used it ALL)
• 1 – 2 tablespoons dry sherry (again, optional, but it really mellows out the flavors, so I recommend if you have some, use some, if you don’t…well then…never mind)
• Special Equipment: Oven – proof crocks or other vehicle to put the filling into, top with crust and bake…
• Note: If you don't have left-over turkey, buy two leg/thigh combos; season with salt and pepper; cover and bake for about 1 1/2 hours. Then proceed with the recipe as written using any broth left in the pan as a part of the sauce

Method

Step 1

Heat oven to 400º F.

Step 2

Heat the olive oil in a large saute pan over medium heat, add the onions and leek, saute until tender (do not brown, keep the heat low enough to just allow them to sizzle slightly); about 5 minutes, add the carrot, celery, green beans and potatoes, saute for about 5 minutes; add the peas and 1/2 cup of the chicken stock, cook for 10 minutes, or until the vegetables are tender, but still firm. Stir in salt and pepper, to taste, along with the herbs. Turn off the heat and set-aside.

Step 3

(If making the mushrooms) While the veggies are cooking, in a separate saute pan, heat the butter over medium heat, add the mushrooms and saute for about 10 minutes, adding some oil if needed. When the mushrooms are tender, add the wine and allow to cook off until the pan is dry. Turn off the heat and set aside.

Step 4

Make the Roux: In a saucepan, heat the butter, when melted, whisk in the flour; add a pinch of salt and freshly ground pepper; cook and whisk until the roux is lightly browned; then add the chicken stock; cook until thickened, then add the cream and sherry. Cook for 5 minutes or until fairly thick. Taste and adjust seasonings. Pour the roux into the veggies; add the turkey meat and cook until heated through.

Step 5

Assemble: Spoon the veggie/turkey mixture into your cooking vehicles. Add mushrooms to those who love them. Mix slightly. Top with the crusts. Cut vent holes; place on a cookie sheet and put in oven for 30 to 35 minutes or until bubbly with browned luscious crusts. Remove from oven and serve so they burn your mouth (just kidding – allow to settle for about 5 minutes, they will still be very hot!) Break the crust into the filling and enjoy!

Step 6

If you make extra pies to freeze: Cover uncooked pies with aluminum foil, then tightly with plastic wrap and freeze until ready to use. When ready to cook, remove the plastic wrap and place the pies on a cookie sheet in a preheated 375°F for 30 minutes. Remove the foil and increase the temperature to 400°F - continue to cook for 30 to 35 minutes more.