Turkey Potpie With Puff Pastry Crust

Courtesy of Noel Barnhurst

Purchased puff pastry adds convenience and panache to this wholesome
classic from The Taste of the Season.

Can be assembled or baked a day ahead. Bring to room temperature
before reheating.

1 pint pearl onions or 1 (10-ounce) bag frozen pearl onions, defrosted
3 medium carrots, peeled and cut into 1-inch pieces or 1 (10-ounce)
bag peeled baby carrots
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
1/2 cup (1 stick) unsalted butter, divided use
2 leeks, white and green parts only, cleaned and finely chopped
3/4 pound medium cremini mushrooms, thickly sliced
1 cup frozen petite peas, defrosted
1 cup frozen corn kernels, defrosted
4 cups 2-inch chunks cooked turkey breast
7 tablespoons all-purpose flour
2 cups turkey or chicken broth
1 cup half-and-half
Salt and white pepper
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 sheet frozen puff pastry (half a Pepperidge Farm box), defrosted
1 large egg, beaten
2 tablespoons freshly grated Parmesan cheese

Put the pearl onions in a large bowl. Add the carrots and potatoes to
a medium pan of boiling water; simmer for about 10 minutes, or until
tender. Drain and add to the onions.
In a medium skillet, melt 2 tablespoons of the butter over medium
heat. Add the leeks and sauté for about 3 minutes, or until softened.
Add the mushrooms and sauté for 3 minutes, or until softened. Add the
leeks and mushrooms, along with the cooking juices, to the vegetables
in the bowl. Add the peas, corn and turkey; mix well and set aside.

Preheat oven to 400 degrees. In a large saucepan, melt the remaining
6 tablespoons butter over medium heat. Sprinkle in the flour and
cook, whisking constantly, for 3 minutes or until the roux is blonde-
colored. Slowly add the broth and half-and-half, whisking constantly
for about 3 more minutes until the sauce is thick and smooth. Season
with salt and pepper. Pour the sauce over the turkey mixture, add the
herbs and mix well. Taste for seasoning.
Butter a deep 9-by-13-inch casserole dish and pour in the turkey
mixture.
If necessary, roll out the pastry on a lightly floured surface to a
14-by-10-inch rectangle. Brush the rim of the casserole dish with
water. Cover the filling with the pastry, pressing it against the
dish rim. Make 3 slashes in the pastry. Brush the crust with the
beaten egg.
Place the dish on a baking sheet. Bake 40-45 minutes or until the
filling is bubbling. Sprinkle the Parmesan on the crust during the
last 15 minutes of baking. Let potpie cool 10 minutes before serving.

Makes 6 servings.

Recipe USA Group

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