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Culinary Institute of America Turkey Pot Pie
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This turkey pot pie, adapted from the Culinary Institute of America, serves as a delicious way to enjoy leftover cooked turkey in a new light.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 tablespoons butter
1 1/2 cup diced yellow onion
2 teaspoons minced garlic
3 tablespoons all-purpose flour
3 cups turkey or chicken broth
salt and black pepper, to taste
1 cup peeled and diced carrot
1 cup diced celery
2 cups peeled and diced Yukon Gold potatoes
4 cups diced cooked turkey
1 cup green peas, thawed if frozen
2 tablespoons chopped fresh parsley
2 (9 inch size) prepared pie crusts or frozen puff pastry
directions
Preheat the oven to 350 degrees F.
Add the butter to a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until soft.
Add the garlic and cook for 1 minute. Stir the flour into the onions and cook, stirring constantly, until the flour is incorporated and smooth.
While stirring, slowly add the broth. Bring to a boil and then reduce the heat to a simmer. Cook, stirring frequently, until thickened, about 15 minutes. Add salt and pepper as needed.
Add the carrots, celery, and potatoes to the saucepan and let cook for 20 minutes or until tender.
Add the turkey and peas and remove the pan from the heat. Stir in the parsley.
Divide the turkey filling between two pie plates. Place the pie crusts over the filling and seal the edges. Cut small slits in the crust to let steam vent out. If using puff pastry, cut the pastry to fit as needed.
Place the pot pies in the oven and bake at 350 degrees F for 40 minutes or until the crusts are golden brown and the filling is bubbly.
Remove from the oven and let stand for 5-10 minutes before cutting into the pot pies. Serve hot.
Recipe Source: Adapted from the Culinary Institute of America.
cook's notes
these can be made in individual ramekins as well, just cut the crust or puff pastry to fit.
recipe tips
Use a mixture of dark and light turkey meat for a richer flavor in the filling.
For extra flavor, saute herbs such as thyme or rosemary with the onions.
Make sure to vent the pie crust properly to prevent steam build-up, which can make the crust soggy.
If using puff pastry, brush the top with egg wash for a beautiful golden color.
Add a splash of white wine to the sauce for added flavor.
Try different herbs in the filling, such as sage or dill, to complement the turkey.
Change up the filling by adding other vegetables like mushrooms, corn, or green beans for variation.
common recipe questions
Can I use leftover turkey for this recipe?
Yes, leftover turkey is ideal for this pot pie, making it a great way to use up holiday or roast turkey.
What if I don't have turkey broth?
You can substitute turkey broth with chicken broth or vegetable broth. The flavor will change slightly, but the dish will still be delicious.
Can I make the pot pie filling ahead of time?
You can make the filling a day ahead, store it in the refrigerator, and then assemble and bake the pot pie when you're ready.
Can I use other meats instead of turkey?
Yes, chicken is a common substitute. You could also use beef or a mix of leftover meats.
How should I store leftover pot pie?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it.
Can I freeze turkey pot pie?
You can freeze turkey pot pie before baking it. Wrap it tightly in foil or plastic wrap and store it in the freezer for up to 2-3 months. Bake it from frozen, adding more time as needed to the cooking time.
Can I use different vegetables?
You can use green beans, mushrooms, bell peppers, or zucchini. The recipe is pretty flexible.
tools needed
Saucepan: Used for cooking the filling ingredients.
Measuring Cups and Spoons: For measuring ingredients such as the diced onion, flour, turkey broth, diced turkey, and fresh parsley.
Pie Plates: Two 9-inch pie plates are needed to hold the pot pies for baking.
Cutting Board and Chef's Knife: For chopping the onion, garlic, carrots, celery, potatoes, turkey, and parsley.
Wooden Spoon or Heatproof Spatula: For stirring the filling as it cooks on the stovetop.
Sharp Knife: For cutting slits in the pie crust or puff pastry to allow steam to escape during baking.
Ramekins (optional): If making individual pot pies, ramekins can be used as an alternative to pie plates, with crust or puff pastry cut to fit.
what goes with it?
Homemade Cranberry Sauce: A tart cranberry sauce offers a contrasting flavor that cuts through the richness of the turkey pot pie.
Mixed Greens Salad: A light salad with a vinaigrette provides a refreshing counterbalance to the hearty pie, helping to cleanse the palate between bites.
Savory Herb Biscuits: Flaky parmesan biscuits infused with herbs can be served on the side, providing texture and additional layers of flavor without overshadowing the pot pie.
Creamy Gravy: A drizzle of creamy gravy can boost the dish further, bringing umami notes that pair well with the turkey and vegetables inside the pie.
Crushed Red Pepper Flakes: A sprinkle of crushed red pepper flakes can introduce a hint of heat for those who like a little kick to their meal.
Cheddar Cheese: Grated sharp cheddar on top of the pot pie before baking can create a savory, cheesy crust that adds flavor to the dish.
beverage pairings
Wine Pairings
Chardonnay: A medium- to full-bodied Chardonnay with buttery notes will work well here. The richness of the wine complements the creamy filling of the pot pie.
Sauvignon Blanc: An acidic and crisp Sauvignon Blanc provides a bright contrast to the hearty turkey and buttery crust. Look for those with a hint of citrus and herbal tones for that added zing.
Pinot Grigio: A light and fruity Pinot Grigio offers a clean finish. Find ones with floral notes to enhance the dish.
Other Alcohol Pairings
Hard Cider: A dry hard cider with some apple characters can echo the autumnal flavors present in the pot pie without overpowering it. Look for one that's lightly carbonated for a little sparkle.
Bone Dry Riesling: Similar to many dry whites, a bone-dry Riesling will complement the savory layers of the pot pie with its refreshing minerality and peach and pear notes.
Amber Ale: Choose a medium amber ale with caramel and toffee flavors. It'll pair nicely with pot pie, offering contrasting notes that go hand-in-hand with the savory turkey.
Non-Alcoholic Pairings
Herbal Iced Tea: A fruity iced herbal tea - something with peach or chamomile flavor - can add a floral layer that'll brighten the flavors in this rich pot pie.
Sparkling Apple Juice: An effervescent sparkling cider is perfect for festive touches. It refreshes your palate while aligning well with that turkey flavor in the pot pie.
Pumpkin Spice Chai: If you want to continue on a fall kick, grab yourself a pumpkin spice chai. Its spiciness and warmth beautifully complement the richness of the heartiness in the dish.
nutrition data
923 calories, 43 grams fat, 76 grams carbohydrates, 56 grams protein per serving.
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