Holiday Turkey Pot Pie
Heat oven to 400 degrees
Cut up as much turkey as you want to include in the pie. Four cups is my go-to amount.
Melt half a stick of butter (no groaning, it’s yummy and you aren’t eating all the pies by yourself and besides, we all know calories don’t count on holidays and vacations... hehe!)
Add one chopped onion and chopped shallot. Saute over medium heat for about 10 minutes. Add three or four cloves of chopped garlic, a pinch of fennel pollen and a couple of pinches of herbs de provence, tarragon or whatever you prefer. Sprinkle in 1/3 cup of flour and two to three cups of organic turkey stock. If you want some added pizazz, add a bit of Marsala, Madeira or sherry wine.
Once the mixture thickens it’s time to add 1/2 cup of heavy cream or full fat coconut milk. Throw in about 2 tsp of salt (to taste) and 1 tsp of pepper (to taste). Simmer for a few minutes and stir in your fave veggie or veggies. I like to use either frozen peas, leftover brussel sprouts, green beans or chopped asparagus. Get creative!
Pour the mixture into your cooking vessels of choice and make sure they can withstand a 400 degree oven.
Puff Pastry Time
Flour the counter or surface of your choice. Measure your bowl and make sure at least 1 inch of the pastry will flow over the side once it is cut in a circle and rolled out. Brush the outside of the bowls with egg wash which is 1 egg beaten with 1 Tbsp of water. Take the pastry circles you have rolled out (make sure they are not too thick and as cold as possible) and place them over the dish. Brush with egg wash and cut 2 or 3 slits in the top. Voila you have a Turkey Pot Pie in the making!
Place the ramekins on a baking sheet in case they bubble over a bit. Cook for 35 to 45 minutes until bubbly and golden brown. Enjoy with a nice arugula salad drizzled with pistachio oil, a sprinkle of pink himalayan sea salt and a glass of your favorite red wine. Holiday Heaven!