| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 30 min |
| Inactive: | 40 min |
| Cook: | 1 hr 40 min |
| Yield: | 4 servings |
Ingredients
- 1 (2 pound) boneless turkey breast
- 4 cups chicken stock
- 4 parsley sprigs
- 1 bay leaf
- 3 thyme sprigs
- 3 black peppercorns
- 2 large carrots, peeled and cut into 1/2-inch pieces
- 1/2 pound turnips, peeled and cut into 1/2-inch pieces
- 1/2 cup frozen peas, thawed
- 3 tablespoons unsalted butter
- 1 large leek, white and pale green part, sliced thinly
- 1 large shallot, finely sliced
- 5 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup heavy cream
- Salt and pepper
- 1/4 cup coarsely chopped parsley
- 2 tablespoons fresh sage chiffonade
- 2 1/2 cups all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped sage
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 1 teaspoon salt
- 1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
- 1/2 cup chilled solid vegetable shortening
- 1/2 cup ice water
Instructions
- Butter a 4-quart baking dish.
- Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns. Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes. Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish.
- Add carrots and turnips to the broth and cook until just tender, about 10 minutes. Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. Melt butter in the same pot over medium heat. Add leeks and shallots and cook until soft. Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. Add cream and cook until sauce thickens enough to coat a spoon. Season with salt and pepper and add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish.
- For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped. Add butter and shortening and process until mixture resembles coarse meal. Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together. Gather dough into ball and chill for 30 minutes.
- Preheat oven to 400 degrees F.
- Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling. Trim overhang, tuck dough edge inside dish. Bake until crust is golden and gravy is bubbling, about 1 hour. Let stand 10 minutes before cutting.
Reviews
Simply amazing
Start with the dough first it has to sit for 30 min before you can finish to put it in the oven if u don’t once u get down to that step u will have to wait to put it in the oven and it will save a half hour at the end. Otherwise a great recipe I also use the giblets it give the broth a great flavor even if u don’t like eating them. I boil the giblets for a hour prior in the broth to soften them if u use them or just take them out.
The best turkey “roasting pan” pie I’ve ever had and hubby raved! Used left over turkey from thanksgiving and just weighed 2lbs of it. The crust was the least time-consuming part and was delish. But seriously give yourself a LOT more prep time…”active 30 min & inactive 40 min” should just read “active 70 min” as I way overshot our normal dinner time by an hour! 😛
Must admit that while it was cooking , I thought the crust looked horrible..It was wonderful!
used leftover turkey breast that I just chopped and put into prepared pan!
used leftover turkey breast that I just chopped and put into prepared pan!
This recipe is a post thanksgiving tradition for us now. The entire family loves this chicken pot pie!
Really Good! Used leftover turkey from Alton Browns roast Turkey recipe using brine. Also, replaced turnips with potatoes to please my youngest daughter. Everyone liked this and we can’t stop eating it. Also, I did go heavy on the herbs. Makes enough to fill a roasting pan.
I used leftover frozen turkey and broth from the same turkey. I made the crust which was amazing. I thought that I added too much water to make dough cohesive but when I baked it, it was flaky and awesome. Since my turkey was already cooked and shredded, I boiled the broth and added the vegetables, cooked them for ten minutes then seperated. I was scant on turkey so I added mushrooms for meatiness and sautéed them with the leeks and shallot. Normally I follow the recipe exactly the first time so I can honestly evaluate it. This time I used up leftovers and it turned out fine. Better than fine 🙂
.This turkey pot pie recipe turned out great but the instructions were cumbersome to say the least. It would’ve been more helpful to separate the steps more. For instance: the cooking of the turkey in the broth would’ve been one step with ingredients listed, then the sauce in the same order. Last of course, how to make the crust. Also how many cups does a 2 lb turkey breast yield? How much broth do you actually need for the sauce? This part was not clear. If you are an experienced cook one can figure it out but if not it’s a vague direction.
Having said all that I did like the dish. I used leftover turkey and cut the recipe in half and it was an adequate for three people and one portion as a leftover. I especially liked the crust but like all butter crusts it really needs to be chilled the full 30 minutes and I rushed that step because I needed to get it in the oven. But adding fresh herbs really gave it a special flavor and it came out nice and flaky.
This is the best pot pie I’ve ever made! It is definitely time consuming, but worth the effort. I freeze batches of the crust and just pop them on top of whatever I have on hand…always delicious!
The best pot pie ever! I used leftover turkey – about 1 1/2 cups to 2 cups cubed. Replaced leeks with one large onion. Replaced turnip with one large baking potato peeled/cubed. Replaced peas with fresh green beans. And I used Pillsbury ready made crust on bottom and top. Also used a large glass pie pan. I’m now making another one to freeze since I still have leftover turkey. This recipe is a keeper!!