Turkey or Chicken Pot Pie Recipe

Turkey Pot Pie Recipe

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Ingredients

1 heaping cup of pearl onions

3 pounds chicken or turkey meat - pre-cooked and cubed into 1-inch pieces

20 bably carrots - peeled

1 leek - white part only - trimmed and sliced

4 sprigs thyme, plus 2 tablespoons chopped fresh thyme

sea salt & pepper to taste

1 large red bell pepper

1 large yellow bell pepper

2 tablespoons rice bran oil

1/2 pound shiitake mushrooms - washed, stemmed and cut into 1/4-inch strips

1 cup fresh or frozen peas

2 tablespoons lemon juice

8 tablespoons unsalted butter

1/2 cup flour

2 cups chicken or turkey stock

1 cup heavy cream

1/4 to 1/2 teaspoons ground nutmeg

8 phyllo leaves

4 tablespoons melted butter

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Peppercorns - Black Tellicherry

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Nutmeg - Whole

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Rice Bran Oil

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Glace de Volaille Gold - Classic Roasted Turkey Stock

$59.95

Glace de Poulet Gold - Classic Roasted Chicken Stock

$57.95

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Directions

Equally easy with either turkey or chicken. Our favorite way to use some of those Thanksgiving left-overs.
This turkey or chicken pot pie recipe is adapted from Marian Burros' cookbook, Cooking for Comfort (Simon & Schuster, 2003)

How to Make Turkey/Chicken Pot Pie:
1. Plunge the pearl onions into boiling water for 30 seconds and drain. Cut off the root end and slip the outside skin off. Set aside.

2. In a large pot, place chicken/turkey meat, onions, carrots, leek and 4 sprigs of thyme. Season with salt and pepper. Add water to just cover. Cover pot and bring to a boil. Reduce heat and simmer for about 20 minutes until all is cooked.

3. Meanwhile, trim, seed and halve peppers. Cut each half into thin strips, then cut strips in half. Heat oil, and saute peppers over medium-high heat until they soften. Stir in mushrooms and saute until they soften, about 4 minutes. Set aside.

4. When chicken and veggie are cooked, strain and reserve the liquid. Add meat to peppers/mushrooms. Add onions. Cut twelve of the carrots in half and add. Stir in peas, lemon juice and chopped thyme. Discard leek, thyme sprigs and remaining carrots (or use for something else.)

5. Melt 8 tablespoons of butter over medium heat, and remove from the heat, and stir in the flour. Return to medium heat and cook, stirring, a couple of minutes until blended and bubbling. Remove from the heat and stir in the stock. Return to the heat and cook, stirring until the mixture thickens. Take the pan from the heat, cool slightly, and stir in the cream. Season with salt, pepper and nutmeg, and stir into the chicken and veggies. Adjust seasoning.

6. Place rack in lower third of oven. Preheat the oven to 425-degrees (F). Open the package of phyllo and cover with damp towel. Place a stack of 8 phyllo leaves on a work surface. Trace the top of a deep 10-inch baking dish on the pile of phyllo leaves. Cut the phyllo to fit and then cover them again. Wrap the remaining leaves in an air tight bag and use on another occasion. Phyllo will last about a week.

7. Spoon chicken and veggies into the baking dish. Remove one leave, brush it with some melted butter, and place it butter side up on top of the chicken and veggies in the baking dish. Butter the next leave and place it on top of the first. Repeat until all the leaves are used and brush butter on the top of the final leaf. Tuck the edges of the phyllo into the dish. Cut a 1-inch hole in the middle of the phyllo to allow steam to escape.

8. Bake for 25-30 minutes, until the filling is bubbly and the top is golden brown.
serves 4-6