Rustic Turkey Potpie

Rustic Turkey Potpie

Serves 4

Ingredients

• 2 slices of bacon
• 4 tablespoons butter
• 1 medium sized potato, peeled and diced
• 3 sprigs of fresh thyme, leaves only, plus more for adding to pastry
• 1 teaspoon of red pepper flakes
• 2 medium sized carrots, chopped
• 1 medium sized onion, chopped
• 2 cloves of garlic, finely chopped
• ½ cup peas, fresh or frozen
• 3-3 ½ cups leftover turkey meat (white or dark), hand torn into bite-sized pieces
• 1 heaping tablespoon of all-purpose flour, plus more for dusting
• 2 cups of low sodium chicken stock
• ¼ cup sour cream
• ½ package of puff pastry, thawed
• ¼ cup shredded white cheddar cheese
• 1 egg, slightly beaten

Instructions

1. Preheat oven to 400o F
2. In a large skillet over medium heat, crisp the bacon until golden brown. Set the crispy bacon to the side. Add butter to the pan with the bacon drippings. Toss in the diced potato, fresh thyme and red pepper flakes, making sure to scrape up any bits left over from the bacon. Allow the potato to cook for a few minutes, and then toss in the carrots. After the potatoes and carrots have cooked a few more minutes, toss in the onions and garlic. Season vegetables with salt and pepper. Allow the vegetables to cook for another 10 minutes, about 20-25 minutes total, or until all of the vegetables still have a bite yet slightly tender (the vegetables will continue to cook in the oven later.) Toss in the peas with the rest of the tender vegetables.
3. Add the turkey and the flour to the vegetables. Mix to combine. Add the chicken stock and bring the mixture to a boil, the mixture will thicken slightly. Take the skillet off the heat and add the sour cream. Season to taste with salt and pepper. Strain in a large sieve with a bowl underneath to catch all the lovely gravy while preparing the puff pastry.
4. Lightly dust your work surface with flour. Roll out thawed puff pastry into a rectangle. Scatter cheese and remaining thyme leaves over half the pastry and fold remaining pastry over the cheese and thyme filling. Continue rolling out the pastry until it is large enough to cover a 10” skillet.
5. Place the strained filling into a 10” skillet. Scatter the remaining crispy bacon on top of the filling. Place rolled pastry on top of the filling. Crimp the edges slightly, but don’t worry too much about the aesthetics of the pastry too much! This is a rustic potpie.
6. Create a slit on the top of the pastry for the steam to escape and brush with the slightly beaten egg. Bake in a 400o F oven for 20-25 minutes or until golden and puffy. Serve with the reserved gravy.

Source: fortheloveofthesouth