Fresh tarragon and white wine give leftover Thanksgiving turkey a whole new life.
Course Main Course
Keyword Pie, turkey
Prep Time 30minutes
Cook Time 30minutes
Chilling time 1hour
Total Time 2hours
Author Suzanne Nuyen
9 inch pie pan or casserole dish
food processer (optional)
For the Crust (You can also use store bought crust or puff pastry)
10 tablespoonbutter, cubed
1-2 tablespoonice water
For the Filling
1shallot (20g), thinly sliced
1onion (200g or 1 cup), diced
2ribscelery (100g or 1½ cup), diced
1tablespoonfinely chopped tarragon
3medium carrots (about 200g or 1 cup), diced
1largepotato (about 200g or 1 cup), diced
3cupsshredded turkey (400g)
1cupfrozen peas (175g)
1cupheavy whipping cream
salt and pepper to taste
Preheat oven to 400 degrees
For the Crust
Whisk flour and salt well.
Using a food processor, pulse flour and cold cubed butter together until the mixture is sandy.If not using a food processor, squeeze butter and flour between fingertips in a chilled bowl until mixture is sandy. If mixture gets too warm and butter starts getting too soft or melted, put the bowl in the freezer for a minute or two.
Add ice water one tablespoon at a time until the dough just comes together. It won't be wet, and it's ok if you still see some dry bits.
Turn dough out onto a lightly floured surface and gather all the flour into a ball.
Flatten into a disk and cover with plastic wrap.Refrigerate the dough for at least one hour or up to two days.
For the Filling
Melt butter in a large heavy bottom skillet. Add shallots and cook on medium heat until browned.
Add onions, celery and tarragon and cook until just slightly softened (2-3 min)
Add garlic and cook for 30 seconds until fragrant.
Add carrots and potatoes and cook until just softened (3-5 min)
Add flour and stir to coat vegetables
Deglaze pan with white wine and cook until alcohol cooks off (1-2 min)
Add chicken broth and stir until thickened
Add shredded turkey and frozen peas
Turn off heat and add heavy whipping cream. Season with salt and pepper to taste
Assembling the Pie
Generously flour your work surface and roll out the dough until it is ¼ of an inch thick.
Add filling to pie pan or casserole dish.
Roll crust around your rolling pin and unroll it over the dish of pie filling. Crimp the edges of the crust.
If using store bought puff pastry or crust, simply unroll onto filled dish.
Brush crust with beaten egg and bake until crust is golden and filling is bubbly