Chef notes
There’s a misconception that turkey is just for Thanksgiving. And while we love thinking of different ways to serve turkey for the holiday, it’s a great lean protein that deserves a spot on your table year-round. This riff on classic pot pie highlights slowly simmered turkey and leeks, which create a wonderfully comforting dish that’s perfect to get you through cold winter nights.
This recipe starts with a homemade turkey stock. To get all that great turkey flavor, the turkey parts actually get poached directly in the stock. While this might seem intimidating, poaching turkey (or chicken) just means slowly simmering it in water until cooked through. If you’re nervous about the meat being cooked through, use a digital thermometer to check the temperature. The turkey will be cooked through when a thermometer inserted into the thickest part of the bird reaches 165 F.
The filling is all about coaxing out as much flavor as possible. Bacon is browned, which automatically adds a smoky, salty flavor. Leeks are cooked in butter until softened before the homemade turkey stock and carrots are added. The shredded turkey from the stock fills out the body of the filling, which is good enough to eat on its own. From there, lean on store-bought puff pastry to drape over the top of the pie. It’ll become puffed and golden brown in the oven, offering an unbelievably flaky crust in every bite.
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Technique Tip: Cook the filling in an oven-safe vessel so that you can top it with the puff pastry and bake straight away. It gives a rustic appearance while cutting down on the amount of dishes to do later.
Swap Option: This recipe is a great way to use up leftovers. Just skip the homemade stock and use store-bought chicken stock instead. You could also use turkey tenderloins in place of breasts for this recipe. If turkey isn’t your thing, try making this with chicken.
Ingredients
- 1 yellow onion, halved
- 3 celery stalks, roughly chopped
- 1 garlic head, halved horizontally
- 1/4 cup chopped fresh parsley
- kosher salt, to taste
- 2 pounds bone-in, skin-on turkey thighs
- 1 pound turkey breasts
- 4 ounces bacon, chopped
- 4 tablespoons unsalted butter
- 2 leeks, trimmed, thinly sliced and thoroughly cleaned
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 3/4 cup heavy cream
- 2 large carrots, peeled and diced
- 1 tablespoon all-purpose garlic and herb seasoning
- 3 tablespoons chopped fresh parsley
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 sheets puff pastry, thawed
- 1 large egg beaten with 1 tablespoon milk or cream
Preparation
1.Fill a large pot with water. Add the onion, celery, garlic, parsley and salt. Bring to a boil and simmer for 15 minutes. Add the turkey thighs and breasts, reduce the heat to low and simmer for about 30 minutes more. Transfer the turkey to a bowl to cool, then shred the meat. Discard the skin and bones. Reserve the poaching liquid and set aside.
2.In an ovenproof shallow, heavy-bottomed pot set over medium heat, add the bacon and cook until crispy, 4 to 5 minutes. Transfer to a plate and discard the fat.
3.Add the butter, leeks and a pinch of salt and cook for about 15 minutes or until the leeks have cooked down, developed some color and become tender. Add the flour, stir well, then add the wine. Allow it to cook for 1 minute. Add 3 cups of turkey poaching liquid, plus cream, carrots and seasoning. Simmer for 15 minutes.
4.Add the shredded turkey and parsley, adjust the seasoning to taste and cook for 2 to 3 minutes. Remove from the heat and allow to cool slightly.
5.Preheat the oven to 375 F. On a lightly floured surface, roll the puff pastry to fit the pan and place on top of the filling. Brush with beaten egg mixture and season with salt and pepper.
6.Bake for 25 to 30 minutes or until deeply golden brown. Cool slightly before serving.
