Thanksgiving is just around the corner. The best way to transform your leftovers? Bake up some Atlantic Shores Savory Turkey Pot Pies! Turkey is the star of these rich savory treats. Freeze them for up to two months, and experience the delicious flavors of the season on the coldest winter day.
- 4 cups turkey breast, shredded
- 5 tablespoons olive oil, divided
- 1 tablespoon shallot, finely minced
- 1 lemon, zest
- 2 tablespoons flat-leaf Italian parsley, chopped
- 1 tablespoon butter, unsalted
- 8 ounces cremini mushrooms, fresh, coarsely chopped
- 2 leeks, white and pale green parts thinly sliced
- 2 carrots, cut into a small dice
- 1 teaspoon thyme, dried
- 1/3 cup dry white vermouth
- 1/3 cup flour
- 4 cups chicken broth
- 1/4 cup heavy cream
- 3/4 cup frozen peas
- 1 sheet of puff pastry, thawed
- 1 egg, lightly beaten
In a medium bowl, mix together the turkey, 2 tablespoons of the olive oil, shallots, lemon zest, and parsley; set aside.
Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a Dutch oven. Sauté the mushrooms over medium-high heat until cooked through and lightly browned; transfer to a bowl, and set aside.
Heat 2 tablespoons of olive oil over medium heat in a clean Dutch oven; add leeks, carrots, and thyme and cook until vegetables begin to soften (about 8 minutes). Raise the heat slightly, add the dry vermouth, and cook until most of the liquid has evaporated.
Add flour to the carrot mixture, stirring constantly for about 1 minute. Whisk in the stock and cream, then simmer until the sauce thickens (about 10 minutes); remove from heat and allow to cool to room temperature. Mix the cooled sauce with the lemon-parsley turkey, mushrooms, and frozen peas; divide the mixture between 4 mini-loaf pans.
Cut 4 pieces of puff pastry large enough to cover each loaf pan with 1/2 inch hanging over on each side. Crimp the edges with the tines of a fork to seal and tightly wrap each pie in several layers of plastic wrap and a layer of aluminum foil, then freeze if desired.
To cook frozen pies: Preheat oven to 400° F. Brush the tops of the unwrapped frozen pies with egg and bake for 30 to 35 minutes, or until the tops are golden brown. Let stand for 5 to 10 minutes before serving.