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 Pies

Colonial Turkey Pot Pie
 
A delicious American colonial recipe from City Tavern in Philadelphia and chef Walter Staib
Author:
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
  1. In a small bowl, mix together oil and 1 1/2 teaspoons each thyme, parsley, shallot and garlic. Reserve remaining herbs.
  2. Rub oil-seasoning mixture over turkey. Place turkey on a tray, cover with plastic wrap and refrigerate overnight.
  3. 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.
  4. 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.
  5. 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.
  6. In a small bowl, combine the butter and flour into a paste.
  7. Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened.
  8. 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.

 

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