You are here

Caramelized Veggies And Turkey Pot Pie

Ingredients
  Turkey meat 2 Cup (32 tbs), cooked, then quartered
  Yellow onion 1 Medium, dice
  Celery stalk 2 Medium, dice
  Carrot 1 Large, peeled, cut into very small pieces
  Yukon potatoes 3 Medium, dice
  Garlic cloves 2 , mince
  Olive oil 2 Tablespoon
  Turkey stock/Chicken stock 32 Ounce
  Unsalted butter 4 Ounce
  All purpose flour 4 Ounce
  Heavy cream 1⁄2 Cup (8 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Sweet peas 3⁄4 Cup (12 tbs)
  Fresh thyme 2 Tablespoon, chop
  Puff pastry sheets 2
  Egg 1
  Cold water 2 Tablespoon
  Salt and pepper To Taste
Directions

GETTING READY
1. Preheat oven to 400 degrees Fahrenheit.

MAKING
1. Add in a tablespoon of olive oil into a saute pan on high heat and caramelize the onion, celery, carrots, potatoes and garlic.
2. Once caramelized, deglaze with white wine and cook until all of the chardonnay is absorbed by the vegetables.
3. In the meanwhile, add chicken stock to a pot and bring to a boil.
4. While the stock is boiling, add flour and butter to a saute pan and whisk together to make a roux and set aside.
5. When the stock starts to boil, add in enough roux to make a thick consistency. Finish with cream and season with salt and pepper.
6. Add the thickened stock to the vegetables along with the turkey, peas and thyme. Adjust seasonings with salt and pepper.
7. Next, lay out a puff pastry sheet in a 6 inch pan and add the stuffing.
8. Place another puff pastry over and fold the edges.
9. Make an egg wash combining egg and water in a bowl. Coat the bake with egg wash.
10. Pop into the oven for 30 minutes.

SERVING
11. Cut out slices, plate and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Turkey
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

Rate It

Your rating: None
4.1125
Average: 4.1 (4 votes)