Turkey potpie

November 20, 2006

Serves 6

Frozen pearl onions are an easy solution in this dish. Use fresh, if you like, or leftover creamed onions from the Thanksgiving table.

CRUST

1 1/2 cups flour 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces 1/3 cup cold water Extra flour (for sprinkling) 1. In an electric mixer, combine the flour and salt. With the mixer set on the lowest speed, add the butter, one piece at a time, and mix for half a minute or until the mixture resembles coarse sand. Add the water and mix for half a minute more or until the mixture begins to form large clumps.

2. On a floured counter, knead the mixture into a dough. Shape it into a flat disk, wrap in foil, and refrigerate for 30 minutes.

FILLING

2 tablespoons vegetable oil 1 medium onion, diced 3 cloves garlic, chopped 2 medium russet potatoes, diced 3 medium carrots, diced 6-7 cups turkey or chicken stock 8 tablespoons (1 stick) unsalted butter, at room temperature 1/2 cup flour 5 cups coarsely chopped cooked turkey 1 cup frozen peas 2 cups pearl onions (about 10 ounces, frozen or fresh) 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh parsley Salt and pepper, to taste 1 egg, lightly beaten (for glaze) 1. Have on hand a 9-by-13-inch baking dish.

2. In a large saucepan over medium-high heat, heat the oil and cook the onion for 8 minutes or until lightly browned. Add the garlic and cook for 1 minute more. Add the potatoes and carrots. Pour in 6 cups of the stock and bring to a boil. Reduce heat to low and simmer for 10 minutes or until the vegetables are tender.

3. Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes.

4. Turn the heat under the saucepan of stock to high. When the mixture is bubbling, stir in the butter mixture and cook, stirring constantly, for 1 minute. Lower the heat and simmer 1 minute more or until it thickens. If the mixture seems too thick, add more stock, 1/4 cup at a time, until it is the consistency of thin gravy.

5. Remove from the heat. Stir in the turkey, peas, onions, thyme, parsley, salt, and pepper. Transfer the mixture to the baking dish; set aside to cool slightly.

6. Set the oven at 400 degrees.

7. On a lightly floured counter, roll the dough to a rectangle that is the same size as the dish. Lift the dough onto the rolling pin and ease it onto the dish, tucking in the edges. Crimp the dough all around.

8. Brush the dough with the egg. Cut 3 slits. Set the dish on a rimmed baking sheet. Bake the pie for 25 to 30 minutes or until the crust is golden. Let rest 5 minutes before serving. Keri Fisher