French Turkey Pot Pie
I love Autumn and feel so lucky to live in the US as we get a “before-Taste” of the Holidays celebrating Thanksgiving.
Even though this year Thanksgiving was on a smaller scale, it was nonetheless thoughtful and delicious. Leftover turkey is the best!
I have made my very first Pot Pie, Hoooorah! It has of course a French Twist to it and to the Purist I apologies but there is NO Chickenbroth NOR Celery. Simply a smooth Béchamel sauce with some vegetables.
As usual, you will find the Step-by-Step Video at the bottom of the recipe.
Bon Appétit!
French Turkey Pot Pie
Do you have lots of leftovers from your Holiday Baking? This delicious Turkey comfort food is perfect for you!
Equipment
Ingredients
- 2 shortcrust pastry (homemade or bought)
BÉCHAMEL SAUCE
- 2 tbsp (30 g) butter
- 1 tbsp flour (Heaping)
- 1.5 cup (350 ml) milk
- salt, pepper (season to taste)
POT PIE FILLING
- 4 carrots (medium, thinly sliced)
- 1 onion (medium, thinly sliced)
- 2 tbsp Tuscan Oil
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups leftover turkey (chopped and diced)
Instructions
- Preheat oven at 425F/220C.
- Roll the shortcrust pastry on the Roul'Pat®, shape it to the Medium Round Flexipan® with the help of the Cake Server Knife. Reserve in the refrigerator.
- Repeat the step above for the top pastry of the pot pie, using straight star cutters. Reserve in the refrigerator.
BÉCHAMEL SAUCE
- In a sauce pan, heat butter on medium until melted. Then add, flour.
- Add salt and pepper (season to taste), and whisk in the milk. Continue to whisk until the Béchamel thickens (10-15min)
- Once the Béchamel is ready. Set aside.
POT PIE FILLING
- Peel your carrots. Remove the ends and cut them in 2 pieces. Set aside.
- Peel and cut your onion in half. Set aside.
- Using the mandoline (set-up on #2), slice your carrots and onions. Set aside.
- Heat a frying pan on medium. Once hot, pour the Tuscan Oil, the sliced onions and carrots. Cover and cook for about 8-10min. Then, add peas and corn cook for another 5min.
- Once ready, add the chopped turkey and pour the béchamel on top. Stir well. Remove from heat and keep covered.
- Take the Flexipan® out of the refrigerator, lightly pierce the shortcrust pastry with a fork.
- Gently pour over your preparation and flatten with a spatula.
- Cover with top crust, seal edges, and decorate with the stars which were pre-cut earlier.
- Bake for 20 minutes at 425F/220C. (Every oven heats differently, monitor your Pot Pie from 15min)
- Once your Pot Pie is out of the oven, let it cool down for about 10min. Then, slide it onto your service plate. Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
French Turkey Pot Pie
Amount Per Serving (6 g)
Calories 466
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 58mg19%
Sodium 565mg25%
Potassium 506mg14%
Carbohydrates 66g22%
Fiber 4g17%
Sugar 6g7%
Protein 24g48%
Vitamin A 6911IU138%
Vitamin C 6mg7%
Calcium 109mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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