Turkey Pot Pie

• servings: 4 pies
• active time: 30 minutes
• total time: 1 hour 55 minutes

Ingredients

3 cups leftover turkey meat, cubed

Kosher salt

Freshly ground black pepper

1 cup leftover turkey gravy

2 cups turkey or chicken stock, preferably homemade, heated

2 tablespoons unsalted butter

1/4 cup all-purpose flour

1 cup yellow onions, chopped

1/4 cup heavy cream

1 cup carrots (~2 medium carrots), medium-diced

1 cup celery (~2 celery stalks), medium-diced

1 cup frozen peas

½ bulb of fennel, chopped (optional)

1 large potato, peeled and diced

1/4 cup minced fresh parsley leaves

Pastry:

3 cups all-purpose flour

1 ½ teaspoons salt

1 teaspoon baking powder

8 tbsp cold fresh lard, diced (¼ lb)

8 tbsp cold unsalted butter, diced

½ to 2/3 cup ice water

1 egg, beaten with 1 tbsp. water

Flaked sea salt

Cracked black pepper

Directions

For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse about 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for at least 30 minutes in the refrigerator.

In a small saucepan, heat the stock.

In a large pot or Dutch oven, melt 2 tbsp butter and saute the onions over medium-low heat for 5-6 minutes, until translucent. Add 1/4 cup flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot turkey/chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 1 teaspoon salt, ½ teaspoon pepper, the turkey gravy, and the heavy cream. Add the cubed turkey, carrots, celery, fennel, peas, potatoes, and parsley. Mix well.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls (if using gyuvecheta, heat up the oven AFTER you put them in). Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to ½-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.