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Savory Turkey Potpie

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Savory Turkey Potpie

Savory Turkey Potpie

Recipe Idea: Savory Turkey Potpie

Hi. It’s Lois in the kitchen at Recipe Idea Shop. A potpie and a baked potato was a common meal at my house when I was growing up. It was filling and cheap, and all the kids liked it. Of course, commercially made potpies are not the healthiest choices, but I do like a good potpie once in awhile.

Don and I recently made a Savory Vegetarian Potpie and we liked it so much that we decided to try it with leftover turkey. It’s excellent!

Read on for Savory Turkey Potpie recipe and nutrition information…

Savory Turkey Potpie
Author: Lois Carter Crawford
Prep time:
Cook time:
Total time:
Serves: 4
This savory pie takes a bit of work, but it is well worth the effort!
Ingredients
  • [b]Potpie Filling Ingredients[/b]
  • 4 tablespoons olive oil
  • 4 shallots, peeled and cut in quarters
  • 1/4 cup chopped onion
  • 1/2 cup sliced button mushrooms
  • 2 garlic cloves, minced
  • 1/2 a sweet potato, peeled and diced
  • 1/2 a russet potato, peeled and finely diced
  • 1 celery stalk, finely diced
  • 2 large carrots, peeled and finely diced
  • 1/2 cup baby Brussels sprouts
  • 1 small fennel bulb, diced (or a teaspoon of fennel seeds)
  • 1/2 cup frozen peas
  • 1 1/2 cups dry white wine
  • 1 1/2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons unbleached white flour
  • 1 tablespoon chopped fresh tarragon
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 pound cooked turkey (cut in one-inch cubes)
  • [b]Herbed Crust Ingredients[/b]
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached flour
  • 1/2 cup canola oil, Crisco or another vegetable shortening
  • 1 teaspoon finely chopped fresh basil
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • Pinch of salt
  • 1/2 cup water
Instructions
[b]Filling Directions[/b]
  1. In a large sauté pan, cook the onion, shallots and sliced mushrooms in the olive oil until the onions are transparent and the mushrooms are slightly browned.
  2. Add the potatoes, carrots, celery, fennel, Brussels sprouts, and peas and cook for about 5 minutes.
  3. Add the wine and the butter.
  4. Mix the flour in the milk and pour it into the vegetables, stirring until the sauce is smooth and thickened and the vegetables are crisp tender, about 15 minutes.
  5. Add the herbs, turkey, salt and pepper and stir.
  6. Remove the bay leaf and discard it.
[b]Crust Directions[/b]
  1. To prepare the crust, mix the whole wheat pastry flour and unbleached flour together in a food processor using the dough blade.
  2. Add the Crisco (or oil), herbs and salt and mix well to form a dough.
  3. Add up to 1/2 cup water if the dough seems too dry.
  4. Cut the dough in half and roll into a 13-inch circle.
  5. If using a bottom crust (we didn’t use a bottom crust), fit the dough into a 1-quart, oiled, baking dish and trim the edges, leaving a 1/2-inch overhang.
  6. Spoon the filling into the bottom crust.
  7. Roll out the second half of the dough into a 12-inch circle.
  8. Place it over the filling and trim the edges of the dough.
  9. Make 4 incisions in the top crust with a knife to serve as vents.
  10. Bake the potpie at 350F degrees for 45 minutes, or until the top crust is golden brown.
  11. Let stand for 5 minutes before serving.[br] [url href=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg”][img src=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg” width=”300″ height=”62″ class=”alignleft size-full” title=”RIS_LOGO-2″][/url]
Turkey Potpie Nutrition Label. Each serving is about 2 cups.

Turkey Potpie Nutrition Label. Each serving is about 2 cups.

 

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