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Country-Style Turkey Pot Pie

  • Serves 6

Ingredients

  • Ingredients

    • 3 tablespoons all purpose flour
    • 1/2 (4 oz.) 51 unsalted butter
    • 1/2 teaspoon Kosher salt
    • 3 tablespoons cold water
    • 1 tablespoon chopped scallions
    • 3 tablespoons unsalted butter
    • 1 1/2 (6 oz.) cups pearl onions, blanched and peeled
    • 1 1/2 cups all purpose flour
    • 1 teaspoon chopped thyme
    • 2 cups turkey or chicken stock
    • 1/3 cup heavy cream
    • 2 tablespoons chopped scallions
    • 1/4 teaspoon Kosher salt
    • 1/8 teaspoon ground black pepper
    • 1 pound roasted turkey breast, diced (1-inch chunks)
    • 1 1/2 (6 oz.) cups new potatoes, diced (3/4-inch) and blanched
    • 1 1/2 (6 oz.) cups carrots, peeled, cut into 1-inch chunks and blanched
    • 1 1/2 (6 oz.) cups green beans, cut into 1-inch pieces and blanched
    • 1 1/2 (6 oz.) cups California Black Ripe Olives, whole, pitted

Directions

Pastry

  1. Combine flour, butter, California Ripe Olives, and salt in the bowl of a food processor. Pulse 3-4 times until just blended.
  2. Add cold water and scallions and process 20-30 seconds until dough comes together.
  3. Wrap pastry dough in plastic wrap and refrigerate for 30 minutes.
  4. Roll dough out to 1/8-inch thick circle.
  5. Using a shallow (1 1/2 quart) casserole dish as your guide, cut pastry to fit over the top and set aside.

    Filling:

  6. Melt butter in a medium-sized saucepot over medium heat. Add onions and cook for 3-4 minutes until just beginning to brown.
  7. Stir in flour and thyme and cook for 2-3 minutes over medium-low heat, stirring constantly.
  8. Whisk in stock, turn heat up to medium high and bring to a boil.
  9. Turn down to simmer, add cream, scallions, salt and pepper and cook for 3-5 minutes.
  10. Stir in turkey, potatoes, carrots, green beans and California Ripe Olives. Set aside.
  11. Pour filling into a shallow (1 1/2 quart) casserole dish.
  12. Cover with pastry, pressing around edges to seal.
  13. Cut six vents in the top of the pastry using the tip of a sharp knife. Bake in a 425-degree oven for 25-30 minutes until browned.