Turkey Pot Pie with Sage Crust

Name: Turkey Pot Pie with Sage Crust
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 3 black peppercorns; 907 grams boneless turkey breast; 2 larges carrots, peeled and cut into 1/2-inch pieces; 946 milliliters chicken stock; 118 milliliters dry white wine; 591 milliliters all-purpose flour; 5 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley; 237 milliliters heavy cream; 118 milliliters ice water; 1 large leek, white and pale green part, sliced thinly; 59 milliliters coarsely chopped parsley; 4 parsley sprigs; 118 milliliters frozen peas, thawed; 1 Tbsp chopped rosemary; 1 Tbsp chopped sage; 2 Tbsps fresh sage chiffonade; 1 teaspoon salt; 4 servings Salt and pepper; 1 large shallot, finely sliced; 118 milliliters chilled solid vegetable shortening; 1 Tbsp chopped thyme; 3 thyme sprigs; 227 grams turnips, peeled and cut into 1/2-inch pieces; 118 milliliters chilled unsalted butter, cut into 1/2-inch pieces; 3 Tbsps unsalted butter

Turkey Pot Pie with Sage Crust might be just the main course you are searching for. This recipe serves 4. This recipe covers 52% of your daily requirements of vitamins and minerals. One serving contains 1442 calories, 68g of protein, and 87g of fat. A mixture of thyme sprigs, turnips, parsley sprigs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes.

Instructions

Butter a 4-quart baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns. Bring stock to a boil, reduce heat to low. Cover pot and simmer until turkey is just cooked through, about 20 minutes.

Ingredients you will need

Turkey Breast

Peppercorns

Bay Leaves

Parsley

Whole Turkey

Stock

Thyme

Equipment you will use

Sauce Pan

Pot

Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon. When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish.

Ingredients you will need

Peppercorns

Whole Turkey

Herbs

Equipment you will use

Slotted Spoon

Baking Pan

Add carrots and turnips to the broth and cook until just tender, about 10 minutes.

Ingredients you will need

Carrot

Turnip

Broth

Transfer carrots, turnips and thawed peas to the buttered baking dish. Strain broth into a bowl. Melt butter in the same pot over medium heat.

Ingredients you will need

Carrot

Turnip

Butter

Broth

Peas

Equipment you will use

Baking Pan

Bowl

Pot

Add leeks and shallots and cook until soft.

Ingredients you will need

Shallot

Leek

Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly.

Ingredients you will need

White Wine