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Turkey And Vegetable Pot Pie Recipe
|For the roasted turkey:|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Fresh thyme leaves||3 Tablespoon|
|Fresh parsely||1⁄2 Bunch (50 gm)|
|Garlic||4 Clove (20 gm)|
|Whole turkey||8 Pound|
|For the pot pie mixture:|
|White onion||1 Large, diced|
|Celery ribs||4 Medium, diced|
|Carrots||2 Large, diced|
|Dry white wine||1 Cup (16 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Shelled fresh field peas||1 Cup (16 tbs)|
|Button mushrooms||1 Cup (16 tbs), sliced|
|Red skinned potatoes||1 Cup (16 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Salt and ground black pepper||To Taste|
|Unsalted butter||1⁄4 Pound|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Puff pastry sheets||3 Pound|
Calories 4043 Calories from Fat 2317
% Daily Value*
Total Fat 259 g397.7%
Saturated Fat 91 g455%
Trans Fat 0 g
Cholesterol 938.6 mg
Sodium 3045.4 mg126.9%
Total Carbohydrates 176 g58.8%
Dietary Fiber 16.9 g67.6%
Sugars 19.8 g
Protein 230 g459.5%
Vitamin A 210.1% Vitamin C 88.5%
Calcium 37.7% Iron 97%
*Based on a 2000 Calorie diet
For the roasted turkey:
1)In a small bowl, mix oil, thyme, parsley, shallot and garlic. Reserve the remaining herbs for later use.
2)Place the turkey on a tray, rub the oil-seasoning mixture all over the turkey and cover with plastic wrap and refrigerate overnight. Place the turkey on a rack in a large roasting pan.
The roasted turkey:
3)Preheat the oven to 450°F .
4)Reduce the oven to 350°F and roast the turkey for about 2 ½ hours or until a meat thermometer inserted into the thigh reads 185°F. Remove the turkey from the oven and let cool thoroughly. Remove the skin and the meat from the bones. Cut the turkey meat into 1-inch pieces and set aside. Discard the skin and bones.
For the Turkey filling:
5)Preheat the oven to 350°F.
6)Discard the pan drippings in the roasting pan and place the pan on the stove top. Add the onion, celery and carrots and sauté over medium heat for 3 minutes, until tender.
7)Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Add the chicken stock, peas, mushrooms and potatoes. Bring to a boil over medium heat.
8)Add the heavy cream, reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste. Bring to a boil over high heat and add the turkey meat. Bring back to a boil.
9)Reduce the heat and simmer about 5 minutes, until ingredients are fully cooked.
10)In a small bowl, combine the butter and flour into a paste. Slowly stir butter-flour mixture into the turkey mixture until it is combined and the mixture is thickened. Ladle the turkey mixture into a large ovenproof dish or eight 14- to 16-ounce individual casserole dishes.
11)Cover with the puff pastry, allowing a 1-inch overhang. Crimp pastry to the edge of the bowl. Using a fork, gently prick the pastry to allow steam to escape, being careful not to break the dough. Gently brush the egg mixture over the surface of the puff pastry. Bake for 12 to 15 minutes, until the pastry edges are brown.
15)Plate the dish with some fresh home made egg noodles on the side and serve hot.