Turkey Pot Pie for Another Day

• Meat

  • 4 cups Turkey breast

• Produce

  • 2 Carrots
  • 8 oz Cremini mushrooms, fresh
  • 2 Leeks
  • 1 Lemon, Zest from
  • 3/4 cup Peas, frozen
  • 1 tbsp Shallot
  • 1 tsp Thyme, dried

• Refrigerated

  • 1 Egg

• Canned Goods

  • 4 cups Chicken broth or stock

• Baking & Spices

  • 1/3 cup Flour

• Oils & Vinegars

  • 5 tbsp Olive oil, good-quality

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/4 cup Heavy cream or half and half

• Beer, Wine & Liquor

  • 1/3 cup Vermouth, dry white

• Other

  • 2 tablespoons chopped flat-leaf Italian parsely

Found on food52.com

Description

Ingredients

• 4 cups shredded turkey breast
• 5 tablespoons good quality olive oil, divided
• 1 tablespoon finely minced shallot
• Zest from one lemon, preferably organic
• 2 tablespoons chopped flat-leaf Italian parsely
• 1 tablespoon unsalted butter
• 8 ounces fresh cremini mushrooms, coarsely chopped
• 2 leeks, white and pale green parts thinly sliced
• 2 carrots, cut into a small dice
• 1 teaspoon dried thyme
• 1/3 cup dry white vermouth
• 1/3 cup flour
• 4 cups chicken broth or stock
• 1/4 cup heavy cream or half-and-half
• 3/4 cup frozen peas
• 1 sheet of puff pastry, thawed
• 1 egg, lightly beaten

Directions

• In a medium bowl, mix together the turkey, 2 tablespoons of olive oil, shallots, lemon zest, and parsley; set aside.
• Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a dutch oven. Sauté the mushrooms over medium-high heat until cooked through and lightly browned; transfer to a bowl, and set aside.
• Heat 2 tablespoons of olive oil over medium heat in a clean dutch oven; add leeks, carrots, and thyme and cook until vegetables begin to soften (about 8 minutes). Raise the heat slightly, add the dry vermouth, and cook until most of the liquid has evaporated.
• Add flour to the carrot mixture, stirring constantly for about 1 minute. Whisk in the stock and cream, then simmer until the sauce thickens (about 10 minutes); remove from heat and allow to cool to room temperature.
• Mix the cooled sauce with the lemon-parsley turkey, mushrooms, and frozen peas; divide the mixture between 4 mini-loaf pans.
• Cut 4 pieces of puff pastry large enough to cover each loaf pan with 1/2 inch hanging over on each side. Crimp the edges with the tines of a fork to seal and tightly wrap each pie in several layers of plastic wrap and a layer of aluminum foil. Freeze for up to 2 months.
• To cook the frozen pies: Preheat oven to 400° F. Brush the tops of the unwrapped frozen pies with egg and bake for 30 to 35 minutes, or until the tops are golden brown. Let stand for 5 to 10 minutes before serving.