Turkey Pot Pie with Leeks and Bacon

Imprimer ma sélection

Preparation

Pre-heat the oven to 400° F. Line a baking sheet with parchment paper.

Place the turkey on the baking sheet and drizzle olive oil on top. Add paprika, herbes de Provence, and salt and pepper. Coat the turkey thoroughly. Place in the oven and cook for about 20 minutes or until the internal temperature reaches 165° F. Let cool and cut into cubes. Set aside.

Pre-heat the oven 375° F.

In a large Dutch oven on medium heat, melt the butter and add a drizzle of olive oil. Add the vegetables, fresh thyme, and herbes de Provence. Add a generous amount of salt and pepper. Cook for 10 to 12 minutes while stirring until the vegetables caramelize. Add oil if needed.

Deglaze with ½ cup of white beer then simmer while stirring. Add the flour and mix thoroughly to coat the vegetables.

Add the chicken broth, remaining beer, and cook for 1 to 2 minutes while stirring until mixture thickens. The texture must be thick but still slightly liquid because it will continue to thicken in the oven. If needed, you can add some chicken broth.

Add the cream, turkey, bacon, frozen peas, and bacon. Season with salt and pepper to taste. Mix well.

Unfold the pastry dough and divide into four pie crusts. Cover two 9-inch pie moulds with two pie crusts. Divide the filling between the moulds and cover with the remaining pie crusts. Seal the edges and brush the whipped egg on top. Cut a cross in the centre of the top crust to let the steam escape.

Bake in the oven for about 40 minutes or until the pie crust becomes golden. Let it cool for 10 minutes before serving! Source: Samuel Joubert (Le coup de Grâce)