Colonial Turkey Pot Pie

By Master Chef on October 7th, 2018 · In Ancient Cuisine, Baked Goods, Dinner, Entertaining, Herbs and Spices, Historic Recipes, Meals, Meats, Regional and Ethnic, ROTD, Savory Tarts or Pies, Techniques

In olden days, one of these Colonial Turkey Pot Pies was a special, rare treat. Based on British meat pies, they’re packed with flavor and delicate textures. Every bite; every morsel, a trip back in time to days when Franklin and Jefferson, Adams and Hancock lived and worked in Philadelphia. Hear, ye! Hear, ye!

Colonial Turkey Pot Pie

A delicious American colonial recipe from City Tavern in Philadelphia and chef Walter Staib

Author: Walter Staib

Recipe type: Main, Entree

Cuisine: American

Serves: 16

Ingredients

1/2 Cup vegetable oil
1 Tablespoon fresh thyme, chopped, divided
3 Tablespoons fresh parsley, chopped, divided
1 medium shallot, chopped, divided
4 cloves garlic, chopped, divided
1 whole turkey, 8-pounds
1 large white onion, diced
4 ribs celery, diced
2 large carrots, diced
1 Cup dry white wine
1 Quart turkey stock
1 Cup fresh peas, shelled
1 Cup sliced button mushrooms
1 Cup chopped red skinned potatoes
2 Cups heavy cream
salt and freshly ground black, to taste
1/4 pound unsalted butter, softened
1/2 Cup all-purpose flour
3 pounds puff pastry, cut in rounds to cover ramekins
1 large egg, beaten with 1 teaspoon water

Instructions

In a small bowl, mix together oil and 1 1/2 teaspoons each thyme, parsley, shallot and garlic. Reserve remaining herbs.
Rub oil-seasoning mixture over turkey. Place turkey on a tray, cover with plastic wrap and refrigerate overnight.
Place turkey on a rack in a shallow roasting pan in a preheated 450 degrees F oven. Immediately reduce temperature to 350 degrees F. Roast turkey for about 2 1/2 hours or until a meat thermometer inserted into the thigh reads 180 degrees F. Remove turkey from the oven and let cool slightly. Remove skin and meat from bones. Cut turkey meat into 1-inch pieces and reserve. Discard skin and bones. Discard all but 3 tablespoons pan drippings in the roasting pan.
Heat drippings in pan on stove top. Add onion, celery and carrots and sauté over medium heat for 3 minutes, until tender. Add wine to deglaze pan, loosening any browned bits on pan. Add turkey stock, peas, mushrooms and potatoes. Bring to a boil over medium heat.
Add heavy cream and reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste. Bring to a boil over high heat and add shredded turkey. Bring back to a boil. Reduce heat and simmer about 5 minutes, until ingredients are fully cooked.
In a small bowl, combine the butter and flour into a paste.
Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened.
Ladle turkey mixture into 8-ounce individual ramekins. Cover each with puff pastry circles, allowing a 1-inch overhang. Crimp pastry to edge of the bowl. Using a fork, gently prick pastry to allow steam to escape, being careful not to break the dough. Gently brush egg mixture over the surface of puff pastry. Bake in a preheated 350 degrees F oven for 12 to 15 minutes, until pastry edges are brown.