Turkey Pot Pie
Ingredients
-
2 tablespoons unsalted butter
-
2 tablespoons canola oil
-
2 cups sliced leeks
-
½ teaspoon salt
-
½ teaspoon black pepper
-
¾ cup diced yellow onions
-
3 thyme sprigs
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
June Oven
Soften the leeks
Place the skillet over medium heat and add the butter and oil. When the butter has melted, add the leeks, salt and pepper and stir to combine. Cook the leeks until softened and beginning to brown, about 5 minutes. Reduce the heat to low and continue to cook the leeks until very soft, about 5 more minutes.
2 tablespoons unsalted butter
2 tablespoons canola oil
2 cups sliced leeks
½ teaspoon salt
½ teaspoon black pepper
cast iron skillet
measuring cups
measuring spoons
wooden spoon
Add the onions
Increase the heat to medium and add the onions to the skillet. Cook, stirring occasionally, until the onions are translucent, about 2 minutes.
¾ cup diced yellow onions
Add the thyme, garlic, carrots and celery
Add the thyme sprigs, garlic, carrots and celery and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
3 thyme sprigs
1 teaspoon crushed garlic
1 cup diced carrots
⅔ cup diced celery
Add the flour and stock
Sprinkle the flour over the vegetables and stir to combine. Add the broth, slowly at first, stirring constantly to avoid creating lumps. Let the mixture come up to a simmer, then reduce heat to low and cook the filling until it has thickened, about 5 minutes.
¼ cup all-purpose flour
liquid measuring cup
2½ cups chicken broth
Add the cream and peas
Add the cream and the peas to the skillet and stir to combine. Let the mixture come back up to a simmer, then remove the skillet from the heat.
¼ cup heavy whipping cream
1 cup frozen peas
Add the remaining ingredients
Off the heat, add the turkey, parsley, dill, tarragon and apple cider vinegar. Stir to combine.
2 cups shredded cooked turkey meat
¼ teaspoon chopped parsley
3 tablespoons chopped dill fronds
2 tablespoons chopped tarragon
1 teaspoon apple cider vinegar
Top with puff pastry
Unroll the puff pastry. If the pastry is less than 12” in either direction, roll it out on a lightly floured surface into a 12” square. Lay the puff pastry over the skillet so it is completely covering the filling and hanging over the edges. Trim any excess overhang with kitchen shears, if necessary. Being careful not to touch the hot skillet, fold the pastry that’s hanging over the sides towards the center and crimp decoratively, if desired. With a paring knife, cut 3 vents in the top of the pastry to let steam escape.
all-purpose flour
1 sheet frozen puff pastry
rolling pin
paring knife
kitchen shears
Bake the pot pie
Place the skillet on the middle shelf of the June Oven. Bake the pot pie 40 minutes, until the crust is a deep golden brown. June will let you know when the pot pie is ready.
Serve
Remove the pot pie from the June Oven and allow it to cool 15 minutes before serving hot.