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Turkey Potpie

published: November 20th 2008
source: Lesa Jackson

Serves: 4 to 6
For the pastry:
1 ½ cups all-purpose flour
½ teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
¼ cup vegetable shortening
3 to 4 tablespoons ice water
For the filling:
3 cups turkey or chicken stock
4 thyme sprigs
1 bay leaf
15 pearl onions
4 tablespoons unsalted butter
¼ cup all purpose flour
1 carrot, peeled and cut into ½ inch pieces
1 celery stalk, cut into ½ inch pieces
3 small red potatoes, cut into eighths
2 cups cooked turkey, cut into ½ inch pieces
½ cup peas
4 ounces white button mushrooms cut into ½ inch pieces
Fresh ground salt and pepper, to taste
To make the pastry, in a food processor, combine the flour and salt and pulse once to mix. Add the butter and vegetable shortening and process in short pulses until pea-size crumbs form, 25 to 30 seconds. While pulsing, add the water 1 tablespoon at a time until large, moist crumbs form, 10 to 12 seconds.
Turn the pastry out onto a lightly floured surface and shape into a flat disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat an oven to 400 degrees F.
To make the filling, in a small saucepan over medium heat, bring the stock, thyme and bay leaf to a boil. Remove from the heat and let cool. Remove the thyme and bay leaf and discard.
Bring a large saucepan half full of salted water to a boil over high heat. Add the pearl onions and cook for 2 minutes. Drain the onions, rinse under cold water and drain again. Trim off the root ends, then cut an “X” into each trimmed end and slip off the skins. Set aside.
In a large saucepan over low heat, melt the butter. Add the flour and cook, stirring, about 1 minute. Whisk in the reserved stack, increase the heat to medium-high and bring to a boil. Continue boiling, whisking often, until thickened, about two minutes. Reduce the heat to medium-low and add the carrot, celery, potatoes, and pearl onions. Cook, stirring occasionally, until the vegetables are tender, about 25 minutes. Add the turkey, peas and mushrooms and cook until the mushrooms are tender, about 5 minutes. Season with salt and pepper. Transfer the filling to a 9-inch deep-dish ceramic pie dish.
On a lightly floured surface, roll out the pastry into a 12 inch about 1/8 inch thick. Arrange the pastry evenly over the filling and trim the edges, leaving a 1-inch overhang. Fold under the excess dough and flute the edge decoratively with your thumb. Make a 4 or 5 slits in the top to allow steam to escape. Place the dish in the oven on a piece of aluminum foil to catch any spills.
Bake the pie until the crust is golden and the filling is bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.