Prep 2 hrs
Cook 45 mins
The ultimate in homey comfort food.
- 1 (10 ounce) bag frozen pearl onions, defrosted
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 lb yukon gold potato, peeled and cut into 1-inch pieces
- 1⁄2 cup unsalted butter
- 2 leeks, white and light green parts only, cleaned and finely chopped
- 3⁄4 lb medium cremini mushroom, thickly sliced
- 1 cup frozen baby peas, defrosted
- 1 cup frozen corn kernels, defrosted
- 4 cups cooked turkey, cut into 2-inch chunks
- 7 tablespoons all-purpose flour
- 2 cups turkey broth or 2 cups chicken broth
- 1 cup half-and-half
- white pepper
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
- 1 frozen puff pastry sheet, defrosted (half of a Pepperidge Farm box)
- 1 large egg, beaten
- 2 tablespoons freshly grated parmesan cheese
- Put the pearl onions in a large bowl.
- Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
- In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
- Add in the mushrooms; stir/saute for 3 minutes or until softened.
- Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
- Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
- Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
- Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
- Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
- Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
- If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
- Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
- Brush the crust with the beaten egg.
- Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
- Let the potpie stand for 10 minutes before serving.