Roasted Turkey and Apple Pot Pie

The time has come for warm, cozy suppers as winds from the north travel through our farm and bring colder weather. I have been craving all things autumn and decided to thaw out a turkey from last year to enjoy one evening. As a turkey is a rather large meal for our family, we like to use the leftover meat in other dishes throughout the week. I do find that roasting a whole bird is more convenient than cooking smaller cuts of poultry for this purpose. We end up with three or four meals altogether, from the initial roast and then to soup or pot pie or sandwiches. I do love a thick slice of roasted turkey breast with mayonnaise on sourdough!

With our leftover turkey, I made a pot pie with apples from the orchard and a half of puff pastry that I had made in the days before. Puff pastry is a small labor of love. This pastry is laminated, meaning that the cold butter is folded into the dough in multiple thin layers. This causes the pastry to “puff” up while baking, creating intensely soft, flaky layers that are irresistible. I love making my own homemade puff pastry, though you can easily try this pie yourself with frozen sheets bought from the store.

I was inspired to make this crust design by the lovely Aimee Twigger of Twigg Studios. She shared a pastry crust recently with designs partially pressed into the crust, and I thought it was so lovely. What a beautiful idea! You really must take a look at her work, if you get a chance.

For this crust, I used autumn inspired cookie cutters to press into the dough, but not all of the way through. Then with a razor blade for scoring bread, I made little details on each of the designs. I am not the most artful person (I will leave that up to Jill) so I still have a lot of practice to do when it comes to scoring!

Roasted Turkey and Apple Pot Pie

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Yield: 6

Author: Kayla Lobermeier

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Ingredients

• 4 tbsp salted butter
• 1 large yellow onion, diced
• 2 large carrots, peeled and cut into 1/2-inch chunks
• 4 celery stalks, chopped
• 3 cloves garlic, minced
• 1 large apple, peeled, cored, and chopped finely
• 1 cup roasted turkey breast, shredded
• 1 tbsp fresh sage, minced
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1/4 tsp nutmeg
• 1/3 cup all-purpose flour
• 1 cup chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 sheet frozen puff pastry, thawed
• 1 large egg

Instructions

1. Preheat the oven to 425° F. Prepare a 10-inch pie pan and baking sheet.
2. In a large skillet over medium-high heat, melt the butter. Cook the onion, carrot, and celery until the onion is translucent, about 5-7 minutes. Add the garlic and apple and cook until fragrant and soft, about 2-4 minutes. Add the turkey. Season with sage, salt, pepper, and nutmeg.
3. Add the flour and stir, coating all of the vegetables and turkey. Pour in the broth, stirring consistently, until it comes to a boil, about 1-2 minutes. It will thicken quickly. Add the milk and bring to a boil, stirring constantly. Then add the cream, bringing this a boil. Lower the sauce to a simmer and stir, allowing it to thicken. Simmer for about 10-15 minutes or until slightly thickened. Remove the sauce from heat and cover the skillet to prevent a skin from forming.
4. Meanwhile, roll out the puff pastry to 12-inch diameter. With cookie cutter, press into the surface of the puff pastry to create a design, without pressing the cutters all of the way through the pastry. It should only make an impression on the surface. You may also choose to add details to the designs with a pairing knife or razor blade. Cut a few details all of the way through the pastry to allow air to escape while baking.
5. Pour the filling into the pie pan and spread evenly. Transfer the pastry over the top of the filling and trim around the edge, leaving at least 1-inch of overhang. Flute the edges of the crust to the pan. In a small bowl, whisk the egg with 1 tablespoon of water and brush the egg over the top of the pastry.
6. Bake the pie for 25-30 minutes or until the pastry is a deep golden brown and the filling is thick and bubbly. Allow the pie to sit for at least 15 minutes before cutting into and serving.

Notes

As this pie does not have a bottom crust, I would suggest serving it in a bowl. If you prefer to have this be more like a true pie, you can double the amount of puff pastry and line the bottom of the pie dish with a bottom crust. If doing this, I would highly suggest letting the filling cool to room temperature before putting the pie together.

I hope that you enjoy this recipe! This is a simple twist on a classic pot pie. The apple really gives the entire sauce a sweet flavor, and I love how it pairs with the turkey breast and sage. This is one to save for years to come, for sure!

xoxo Kayla

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