Turkey Tarragon Pot Pie
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs
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Servings
10
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Calories
515 kcal
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Course
Main Course
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Cuisine
American
Turkey Tarragon Pot Pie
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Fresh tarragon and white wine give leftover Thanksgiving turkey a whole new life.
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Ingredients
For the Crust (You can also use store bought crust or puff pastry)
- 150 g flour purpose
- 1 teaspoon salt
- 10 tablespoon butter cubed
- 1-2 tablespoon water ice
For the Filling
- 5 tablespoon butter
- 1 onion shallot (20g), thinly sliced
- 1 onion 200 g or 1 cup, diced
- 2 ribs celery 100 g or 1½ cup, diced
- 1 tablespoon tarragon finely chopped
- 2 cloves garlic
- 3 carrot medium, about 200 g or 1 cup, diced
- 1 large potato about 200 g or 1 cup, diced
- 4 tablespoon flour
- ½ cup white wine
- 2 cups chicken broth
- 3 cups turkey shredded, 400 g
- 1 cup peas frozen, 175 g
- 1 cup heavy whipping cream
- salt to taste
- black pepper to taste
- 1 egg beaten
Instructions
- Preheat oven to 400 degrees
- For the Crust
- Whisk flour and salt well.
- 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.
- 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.
- Turn dough out onto a lightly floured surface and gather all the flour into a ball.
- Flatten into a disk and cover with plastic wrap.Refrigerate the dough for at least one hour or up to two days.
For the Filling
- Melt butter in a large heavy bottom skillet. Add shallots and cook on medium heat until browned.
- Add onions, celery and tarragon and cook until just slightly softened (2-3 min)
- Add garlic and cook for 30 seconds until fragrant.
- Add carrots and potatoes and cook until just softened (3-5 min)
- Add flour and stir to coat vegetables
- Deglaze pan with white wine and cook until alcohol cooks off (1-2 min)
- Add chicken broth and stir until thickened
- Add shredded turkey and frozen peas
- Turn off heat and add heavy whipping cream. Season with salt and pepper to taste
Assembling the Pie
- Generously flour your work surface and roll out the dough until it is ¼ of an inch thick.
- Add filling to pie pan or casserole dish.
- Roll crust around your rolling pin and unroll it over the dish of pie filling. Crimp the edges of the crust.
- If using store bought puff pastry or crust, simply unroll onto filled dish.
- Brush crust with beaten egg and bake until crust is golden and filling is bubbly
Nutrition Information
Show Details
Serving
10g
Calories
515kcal
(26%)
Carbohydrates
24g
(8%)
Protein
19g
(38%)
Fat
35g
(54%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
(6%)
Cholesterol
171mg
(57%)
Sodium
251mg
(10%)
Potassium
230mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 515kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 171mg | 57% |
| Sodium | 251mg | 10% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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