Roasted Turkey and Sage Pot Pie4
I like to use a cast iron skillet to cook it all together in one pan! It also lends itself perfectly for serving and presentation while keep the pot pie nice and hot.
Servings: 4 people
- 2 turkey legs or thighs
- 2 tablespoons olive oil
- 3 whole garlic cloves
- 2 teaspoons salt
- 1 teaspoon pepper
- Herbs de Provence - or any herb blend will do!
- 1 yellow onion finely diced
- 2 carrots - chopped into bit size pieces
- 2 stalks of celery - finely diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- 1/3 cup dry white wine
- 6-8 leaves fresh sage - chopped
- 1 bay leaf
- 1/2 cup fresh or frozen peas
- 3 teaspoons of salt - or to taste
- 3 teaspoons of pepper - to to taste
- Frozen Puff Pastry - allow it to thaw out for about 45 minutes- 1 hour before use
First, roast the turkey legs or thighs.
- Start by coating them in olive oil on a baking sheet. Season with the salt, pepper, Herbs de Provence and 3 whole garlic cloves nestled next to the turkey legs or thighs.
- Roast in an oven at 350º for 40 minutes or until fully cooked through.
As the turkey roasts, start your filling!
- In a cast iron skillet, add butter and olive oil. Allow it to get hot for about a minute and then add in the onions, carrot and celery. Cook together for about 5 minutes on medium heat and season with about a teaspoon of salt and pepper.
- Next add in the flour. Stir the mixture together so it becomes almost paste like. Cook for another 5 minuets and then add in the white wine.Mix it together and allow it to cook out for about 3 minutes before adding in the cup of chicken broth.
- Simmer on low allowing it to thicken up.
- Add in the bay leaf and the chopped sage. Season with more salt and pepper to taste, about a teaspoon of each!
- After about 5-6 minutes of simmering, slowly drizzle in the milk, stirring constantly as your pour to make sure it doesn’t cease up or curdle.
- It should be nice and creamy now and taste delicious!
Lets add the turkey back in!
- After you take the turkey out, allow it to cool for about 10-15 minutes and then using a knife and fork, began to cut the meat off the bone. Cut into bite sized pieces and add the meat into the pan with the filling. You can also add the roasted garlic in too! Just take it out of the skin! It should be deliciously caramelized!
- Once all of the turkey is in the pan, add in the fresh or frozen peas and give it a good stir. Season one last time with 1 teaspoon of salt and pepper and taste to see if it need any more.
- Also, if it looks a little too thick, feel free to add in a little more chicken broth or even a little water just to thin it out a bit.
- Turn the pan off and cover the pan with your puff pastry. If you need to cut it, just use scissors and follow along the size of your pan.
- Bake at 425º for 30 minutes. The puff pastry should be nice and puffed up!
- Allow to cool a few minutes before serving!
Enjoy! With love + salt