Have a fridge full of Thanksgiving leftovers and need something elegant yet comforting for dinner? This Brown and Crusty Turkey Pot Pie is the perfect solution. Forget the frozen versions — this is a more refined take on the classic, featuring a rich, savory filling topped with golden, crispy pâte à choux (cream puff pastry) instead of traditional pie crust.We love the rustic look of spoon-dropped profiteroles, but you can pipe them for a more uniform appearance. The result is a beautiful, bubbling pot pie with a satisfying crunch on top and a hearty, flavorful filling underneath.
Brown and Crusty Turkey Pot Pie Served Up Thick and Delicious
Serves 4-6
1 onion diced
2 medium carrots cut into 1 inch/2.5cm rounds
3 ribs celery cut into half moons
4 ounces/115g sliced baby bella mushrooms
1 bell pepper, diced
2 teaspoons/10ml YaDa Kosher sea salt
1 teaspoon/5ml herbs de provence
1 teaspoon/5ml ground white pepper
2 tablespoons/30mls goose fat
3 tablespoons, unsalted margarine or butter
1 bay leaf
10 juniper berries, crushed
1/2 cup/50g all purpose GF flour
1 cup/250ml dry white wine or sherry
1-1 1/2 quarts/1-1 1/2 litres hot stock or water
1/2 large sweet potato cut into bite size pieces
8-10 baked profiteroles (previously baked)
Preheat oven to 350F/176C/ Gas4
In a large sauce pan on medium high heat add the onion, carrot, celery, mushrooms, bell pepper, salt, pepper, herbs de provence, goose fat abutter and bay leaf. Saute until the onion becomes translucent and vegetables begin to soften (about 3 minutes). Add the juniper berries, stir and let cook for 30 seconds. Sift in the flour. Stir and let cook for 1 minutes. Add the sherry stirring to combine. Pour in the hot stock slowly stirring constantly to avoid lumps. Add sweet potatoes Raise the heat and bring to a boil. Lower heat to medium and let simmer for 5 minutes and sauce thickens. Top the mixture with the previously baked profiteroles. Place in a preheated oven for 20-30 minutes.
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