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Active Time
1 1/4 hr
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Total Time
3 1/4 hr
We made our potpie in an oval baking dish, but you could also use a square or rectangular one.
Ingredients
Makes 4 servings
For turkey and stock:
For pastry
For filling
Special Equipment
Cook turkey and make stock:
Step 1
Wash chopped leek well in a bowl of cold water, agitating it, then lift out and drain well.
Step 2
Bring all stock ingredients to a boil in a 4- to 5-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 4 cups, about 1 1/4 hours.
Step 3
Pour stock through a large sieve into a bowl. Transfer turkey to a cutting board to cool. Discard remaining solids.
Step 4
When meat is cool enough to handle, coarsely shred from bone, discarding skin, and set aside.
Make pastry while stock simmers:
Step 5
一起混合面粉、玉米粉、黄油和盐n a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
Step 6
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
Step 7
Turn out mixture onto a lightly floured surface and divide into 2 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 3-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
Make filling while pastry chills:
Step 8
Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, about 10 minutes. Add mushrooms, potatoes, and garlic and sauté, stirring, until vegetables are crisp-tender, about 10 minutes. Remove from heat and stir in turkey, peas, and thyme.
Step 9
Transfer filling to a 3- to 31/2-quart glass or ceramic baking dish.
Step 10
Reheat stock in a 2- to 3-quart saucepan over moderate heat.
Step 11
Transfer about 1/2 cup hot stock to a small bowl and whisk in flour, salt, and pepper until smooth. Whisk flour mixture into remaining stock and boil until slightly thickened, about 5 minutes. Pour sauce over filling in dish.
Step 12
Put oven rack in middle position and preheat oven to 425°F.
Step 13
Roll out dough into a roughly 10- by 7-inch oval on a lightly floured surface with a lightly floured rolling pin, then place over filling and trim excess dough flush with edge of dish. Brush with egg white, then bake until filling bubbles and crust is golden, about 30 minutes.
Step 14
Transfer to a rack and cool slightly, about 10 minutes.
Nutrition Per Serving
• Stock can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
• Dough can chill up to 1 day.
Leave a Review
Reviews (8)
Back to Top所以,也许这不是没有经验的厨师,but with a little creativity in the order of doing things, it actually doesn't take more than an hour of active time, and it came out REALLY good. And a lot healthier than most potpies. You certainly could use leftover turkey and canned stock, but this isn't hard, and it's yummy, and I didn't have leftover turkey yet anyway. The point of cooking can in fact BE the cooking. The comfort food that came out at the end is a bonus. :-) Some modifications: Use the leek in the filling and the onion in the broth. Use two bay leaves and some thyme in the broth. Double both the thyme and pepper in the filling. Cut up the turkey pre-cooking (but still put all of it, bones included, in the pot). It will go faster. Basically, if you like warm and gooey comfort food in the winter and enjoy the process of cooking in a cozy kitchen while it's icky outside, this recipe is for you. If you're going to gripe about it taking too long and being too bland b/c you couldn't improvise to your taste, skip it.
amracek
Boston, MA
11/14/2012
Somewhere in the 10th hour of making this recipe, which involved organic turkey legs and the full thrust of a modern foodie's pantry, I just thought-we've lost touch with the original purpose of such pies, namely to use up leftovers/stretch inexpensive ingredients to a homey meal. There must be a way to use ready-made stock, for instance (mine wasn't so flavorful that it seemed justified to take the time). Or use existing ingredients (cooked vegetables) and/or stew that you have on hand. Crust was fine. In the end, we ate this over a couple of days and mostly appreciated its home-cooked meal quality. If I did it again I'd use more seasoning.
jebj
Toronto
10/21/2008
I already had homemade turkey stock in the freezer, so the recipe wasn't so time consuming. I would use only one carrot. The filling seemed a little sweet. I would also prepare the flour as a roux, then follow directions. The crust recipe was not particularly good.
Diane
Gig Harbor, WA
1/19/2005
Why not make it simpler and prepare the stock in the slow cooker overnight.The stock could then be strained, the meat chopped, and defatted. This also could be a good start to soup!
lynnempow
santa rosa, ca
1/12/2005
Sorry, I haven't made this recipe, but it looks like too much work. There's another one on this site that my family loves - turkey potpie with rosemary and herbed dumplings. Uses cooked turkey (or chicken or whatever) and is fairly quick to make.
Anonymous
Seattle
1/12/2005
The recipe as printed in the January issue of Gourmet calls for 2 quarts of water for the stock. I'm not sure why that was omitted on this site, seems kinda important to me.
Anonymous
Southern California
1/12/2005
Followed recipe exactly and thought that it was very bland. Definitely needs a lot more seasoning and spices.
Anonymous
Greenwich, CT
1/12/2005
How much water are you supposed to use to make the turkey and stock???
Anonymous
Alamogordo, NM
1/11/2005
