Bobby Flay Turkey Pot Pie
Bobby Flay's turkey pot pie is a delicious dish that's full of flavor and perfect for a casual get-together or just for the fam.You'll appreciate how the creamy turkey filling and the flaky, buttery crust work together.A subtle touch of sage in the crust adds a nice complexity.Serve it with a simple green salad or some roasted vegetables for a well-rounded meal.
Servings: 1
Ingredients
- 1 Boneless Turkey Breast 2 lb.
- 4 cups Chicken Stock
- 2 large Carrots peeled and cut into 1/2-inch pieces
- 1/2 lb Turnips peeled and cut into 1/2-inch pieces
- 4 Parsley Sprigs
- 1 Bay Leaf
- 3 Thyme Sprigs
- 3 Black Peppercorns
- Salt and Pepper to taste
- 1/4 cup Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1 cup Frozen Peas
- 1 batch Pie Crust your favorite recipe
- 2 tbsp Fresh Sage chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Cook your turkey breast by simmering it in chicken stock with parsley, bay leaf, thyme, and peppercorns for about 25 minutes.
- Let it cool and chop into bite-sized pieces.
- Take a large saucepan and melt butter over medium heat.
- Stir in flour until well blended to make a roux.
- Gradually add reserved stock, stirring constantly until the mixture thickens.
- Add carrots, turnips, and peas to the thickened stock mix.
- Simmer until the vegetables are tender, then add the turkey pieces.
- Season the mixture with salt and pepper to taste.
- Prepare your pie crust by rolling it out and fitting it into your pie dish.
- Spoon the filling mixture into the crust evenly.
- Cover with another layer of pie crust on top, crimping the edges.
- Brush the top crust with a beaten egg to enhance browning.
- Cut a few slits in the crust for steam to escape.
- Bake in the preheated oven for 30-35 minutes until the crust is golden brown.