- 1 pound of boneless leftover turkey meat cut into 1 inch dice
- 1 tablespoon olive oil
- 2-3 cloves garlic minced
- 2 tablespoons of butter (I prefer from grass fed cows)
- 1/2 cup small-diced yellow onion
- 1/2 cup small-diced carrot
- 1/2 cup small-diced turnip
- 1/2 cup chopped leek
- 3 cups assorted wild mushrooms (such as shiitake, hedgehog and black trumpets) sliced
- 1/4 cup flour
- 2 cups turkey or chicken stock
- 1 tablespoon of fresh thyme, chopped
- 1 tablespoon, fresh, flat leaf parsley, chopped
- 1/4 cup heavy whipping cream
- 1 bay leaf
- salt - kosher or sea salt to taste
- pepper - fresh cracked to taste
Prepare the filling:
- Heat olive oil in large, heavy bottomed sauce pan over medium-high heat.
- Add onion,carrot, turnip, leek and wild mushrooms. Season with salt and pepper to taste.
- Cook until vegetables are tender over medium-high heat for about 10 minutes.
- Add flour and stir, cook for one minute.
- Add the turkey stock, herbs, garlic, and cream.
- Bring mixture to a simmer and cook for 5 minutes. Cool filling.
Preparation of Pot Pie:
- Preheat oven to 400°.
- Combine egg, thyme and fresh sage in a small bowl.
- Fill pie dish with the pot pie filling and top the pie with your favorite pie crust, puff pastry, or fillo pastry (8-10 sheets of buttered fillo dough).
- Crimp and tuck edges of dough into dish. Brush with egg wash, and sprinkle with chopped, fresh thyme and sage.
- Bake the pot pie for 40-45 minutes until top is golden brown and interior is hot and bubbly.
Note; If you don't want to buy or can't find shiitake mushrooms, use brown crimini mushrooms or button mushrooms. Also, feel free to add additional vegetables. I like to add raw or frozen peas, just before baking. Adjust the flavor to taste. If you have lots of left over turkey, you can make extra filling and freeze it for later use. Enjoy!