Turkey Pot Pie. A beautiful, comforting, and easy way to use those Thanksgiving leftovers. It is also an easy way to breathe some life into a rotisserie chicken.
The real stars of this sauce are Brandy, herbs, and leeks. Leeks, baby – they can make any soup or casserole twice as savory. True story. This recipe is adapted from… you probably guessed it, The Bonne Femme Cookbook.
Poultry Pot Pie
crust (a classic & simple pate brisee)
- 1 stick of butter, cold (grated or choppped)
- 1 1/2 cups flour
- hefty pinch of salt & sugar
- 1 Tablespoon Wesson Vegetable Oil
- 4 Tablespoons of cold water
- 1 egg + 1 Tablespoons water (for egg washing)
or prepare pie dough of your choice or puff pastry!
- 2 cups chopped poultry (chicken or turkey)
- 20 baby carrots, cleaned and chopped
- 1 leek, cleaned and chopped
- 1 small onion, cleaned and chopped
- 1 cup potato, cooked and diced
– I use canned (rinsed!)
- 1 cup frozen peas
- 2 garlic cloves, minced
- 1/3 cup butter
- 1/3 cup brandy
- 1 1/2 cups chicken stock
- 2/3 cup milk
- 1/2 cup heavy cream
- 1-2 Tablespoon fresh tarragon
(or 1 teaspoon dried – or herbs de provence)
- salt & pepper to taste
Directions: Prepare crust by cutting butter and dry ingredients together (I use the food processor to grate the butter; then the regular blade to process butter with flour, salt, and sugar). Then pulse while streaming water/oil into mixture. Transfer to wax paper and rest in the refrigerator until ready to roll.
Preheat Oven to 400 degrees.
Cook, or use store bought, and chop into desired size pieces. In a small saucepan boil water (for carrots and potatoes, if using fresh); once boiling cook for 3 minutes; drain and rinse with cold water to stop cooking. In a large saucepan melt butter over medium heat; add leeks and onion; season with salt and pepper and cook for 4 to 5 minutes, until leeks are tender, but not browned. Add garlic and cook for about 1 minute; stir in flour and cook while stirring for about 1-2 minutes (again do not brown) but you want all the flour to be wet. Remove from heat – add brandy and resume cooking; whisking in chicken broth and dairy mixture. Cook until thickening and bubbly; add poultry, potatoes, carrots, tarragon, and taste – season as desired. Let the mixture cook until simmering and transfer to a buttered 2 – quart casserole dish. Stir in frozen peas.
Cover filling with pate brisee (or desired pie dough/puff pastry/etc.); Egg wash top and bake for 20 to 25 minutes. Allow to cool for about 5 to 10 minutes – Serve.
This pie is the solution to leftovers, to bad frozen pot pie, and to boring Sunday suppers.
Adapted from Poulet Pot Pie in The Bonne Femme Cookbook – own it, love it, cook from it!
Leftover Turkey, not just for sandwiches….