Turkey Pot Pie
Turkey Pot Pie
Ingredients
- 2 tbsp (30 ml) unbleached all-purpose flour
- 1/4 cup (60 ml) butter, softened
- 1/2 cup (85 g) diced pancetta
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 3/4 cups (680 ml) chicken broth
- 1 cup (250 ml) peeled and diced potato (1 large potato)
- 2 cups (500 ml) cooked turkey leg meat, shredded
- 2 cups (500 ml ) fresh broccoli florets
- 1 cup (250 ml) frozen peas
- Salt and pepper
- 3/4 cup (180 ml) unbleached all-purpose flour
- 1/8 tsp (0.5 ml) salt
- 1/4 cup (60 ml) cold unsalted butter, diced
- 5 tsp (25 ml) ice water
- 1 egg yolk
- 1 tbsp (15 ml) water
Instructions
- In a bowl, combine the flour with 2 tbsp of the butter with your fingertips. Set the kneaded butter aside.
- In a saucepan, brown the pancetta, onion and garlic in the remaining butter (2 tbsp). Add the broth and potatoes. Bring to a boil. Cover and simmer for 10 minutes. Add the meat, broccoli and peas. Cook for 2 minutes. Stir in the kneaded butter. Bring back to a boil.
- Pour into a 2 litre (8-cup) capacity and 20 cm (8-inch) in diameter soufflé dish. Let cool or chill the filling completely if you want to freeze the pot pie.
Turkey Pot Pie