Turkey Tarragon Pot Pie
Fresh tarragon and white wine give leftover Thanksgiving turkey a whole new life.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g purpose flour
- 1 tsp salt
- 10 tbsp butter, cubed
- 1-2 tbsp ice water
- 5 tbsp butter
- 1 shallot (20g), thinly sliced
- 1 onion (200g or 1 cup), diced
- 2 ribs celery (100g or 1½ cup), diced
- 1 tbsp finely chopped tarragon
- 2 cloves garlic
- 3 medium carrots (about 200g or 1 cup), diced
- 1 large potato (about 200g or 1 cup), diced
- 4 tbsp flour
- ½ cup white wine
- 2 cups chicken broth
- 3 cups shredded turkey (400g)
- 1 cup frozen peas (175g)
- 1 cup heavy whipping cream
- salt and pepper to taste
- 1 egg, beaten
Instructions
- 1
Preheat oven to 400 degrees
- 2
For the Crust
- 3
Whisk flour and salt well.
- 4
Using a food processor, pulse flour and cold cubed butter together until the mixture is sandy.If not using a food processor, squeeze butter and flour between fingertips in a chilled bowl until mixture is sandy. If mixture gets too warm and butter starts getting too soft or melted, put the bowl in the freezer for a minute or two.
- 5
Add ice water one tablespoon at a time until the dough just comes together. It won't be wet, and it's ok if you still see some dry bits.
- 6
Turn dough out onto a lightly floured surface and gather all the flour into a ball.
- 7
Flatten into a disk and cover with plastic wrap.Refrigerate the dough for at least one hour or up to two days.
- 8
Melt butter in a large heavy bottom skillet. Add shallots and cook on medium heat until browned.
- 9
Add onions, celery and tarragon and cook until just slightly softened (2-3 min)
- 10
Add garlic and cook for 30 seconds until fragrant.
- 11
Add carrots and potatoes and cook until just softened (3-5 min)
- 12
Add flour and stir to coat vegetables
- 13
Deglaze pan with white wine and cook until alcohol cooks off (1-2 min)
- 14
Add chicken broth and stir until thickened
- 15
Add shredded turkey and frozen peas
- 16
Turn off heat and add heavy whipping cream. Season with salt and pepper to taste
- 17
Generously flour your work surface and roll out the dough until it is 1/4 of an inch thick.
- 18
Add filling to pie pan or casserole dish.
- 19
Roll crust around your rolling pin and unroll it over the dish of pie filling. Crimp the edges of the crust.
- 20
If using store bought puff pastry or crust, simply unroll onto filled dish.
- 21
Brush crust with beaten egg and bake until crust is golden and filling is bubbly