Country Style Turkey Pot Pie
- 3 Tbs all purpose flour
- 1/2 cup (4 ounces) unsalted butter
- 1/4 cup olives, whole, pitted
- 1/2 tsp kosher salt
- 3 Tbs cold water
- 1 Tbs chopped scallions
- Filling3 Tbs unsalted butter
- 1 1/2 cups (6 ounces) pearl onions, blanched and peeled
- 1 1/2 cups all purpose flour
- 2 tsp chopped thyme
- 2 cups turkey or chicken stock
- 1/3 cup heavy cream
- 2 Tbs chopped scallions
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 lb diced roasted turkey breast (1-inch chunks)
- 1 1/2 cup (6 ounces) new potatoes, diced (3/4-inch) and blanched
- 1 1/2 cup (6 ounces) carrots, peeled, cut into 1-inch chunks and blanched
- 1 1/2 cup (6 ounces) green beans, cut into 1-inch pieces and blanched
- 1 1/2 cup (6 ounces) olives, whole, pitted
- Pastry Combine flour, butter, olives, and salt in the bowl of a food processor. Pulse 3-4 times until just blended. Add cold water and scallions and process 20-30 seconds until dough comes together. Wrap pastry dough in plastic wrap and refrigerate for 30 minutes.
- Roll dough out to 1/8-inch thick circle. Using a shallow (1 1/2 quart) casserole dish as your guide, cut pastry to fit over the top and set aside.
- Filling Melt butter in a medium-sized saucepot over medium heat. Add onions and cook for 3-4 minutes until just beginning to brown. Stir in flour and thyme and cook for 2-3 minutes over medium-low heat, stirring constantly. Whisk in stock, turn heat up to medium high and bring to a boil. Turn down to simmer, add cream, scallions, salt and pepper and cook for 3-5 minutes. Stir in turkey, potatoes, carrots, green beans and olives. Set aside. Pour filling into a shallow (1 1/2 quart) casserole dish. Cover with pastry, pressing around edges to seal. Cut six vents in the top of the pastry using the tip of a sharp knife. Bake in a 425-degree oven for 25-30 minutes until browned.
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