This turkey pot pie got me through several cold, dreary nights and made the loved ones I served it to love me just a bit more.
Great for leftover Thanksgiving turkey.
3 turkey thighs (about 2.5 pounds), bone in and skin on
5 tablespoons olive oil, seperated
Freshly ground black pepper
1/2 cup heavy cream
2 yellow onions, coarsely diced
3 cups medium-diced carrots, coarsely chopped
3 leeks, rinsed, green parts discarded and slivered
1/2 cup fresh parsley leaves, minced
1/4 cap fresh sage leave, minced
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons all-purpose flour
1. Preheat oven to 400 degrees.
2. Rub turkey thighs with 3 tablespoons of olive oil, salt, pepper and garlic powder, then place in a baking pan.
3. Roast uncovered for 20 minutes, then reduce heat to 375 and add water to the pan – about two cups.
4. Roast for another fifty to sixty minutes, adding more water to the pan as necessary as it evaporates.
5. Thighs are done when they reach 175 degrees F; if you don’t have a meat thermometer, check they are cooked through by cutting a slit in one of the thighs. Remove from oven and let cool, then shred the meat; reserve braising liquid and keep the oven on.
6. While the turkey is cooking, heat remaining olive oil over medium flame in a large, ovenproof pan (I used a 12″ cast iron skillet). When oil is shimmering, toss in carrots, onion and leeks. Season with salt and pepper and stir. Let sauté until vegetables are soft and onions are translucent – about twenty minutes – then stir in herbs. Set aside.
7. In the same pan, melt the butter, then add flour and cook over low heat, stirring constantly until all clumps are dissolved.
8. Pour in reserved braising liquid, then add water to total two cups of liquid combined. Simmer over low heat, stirring frequently, until thickened. Whisk in heavy cream and season to taste with salt and pepper:
9. Add the shredded turkey and cooked veggies, then reduce heat.
10. On a floured surface, roll out pastry dough to a circle slightly larger than pan. Very carefully, drape the dough over the pan, then place in oven. Score dough three times, then bake until golden brown – about 45 minutes.
Let cool, then dish into bowls to serve.