Turkey Potpie with Puff Pastry Crust
courtesy of noel barnhurst 
purchased puff pastry adds convenience and panache to this wholesome 
classic from the taste of the season. 
can be assembled or baked a day ahead. bring to room temperature 
before reheating. 
1 pint  pearl onions or 1 (10-ounce) bag frozen pearl onions, defrosted
3 medium  carrots, peeled and cut into 1-inch pieces or 1 (10-ounce)
  bag peeled baby carrots
1 lb.  yukon gold potatoes, peeled and cut into 1-inch pieces
1/2 cup  (1 stick) unsalted butter, divided use
2   leeks, white and green parts only, cleaned and finely chopped
3/4 lb.  medium cremini mushrooms, thickly sliced
1 cup  frozen petite peas, defrosted
1 cup  frozen corn kernels, defrosted
4 cup  2-inch chunks cooked turkey breast
7 Tbsp  all-purpose flour
2 cup  turkey or chicken broth
1 cup  half-and-half
  salt and white pepper
3 Tbsp  finely chopped fresh parsley
2 Tbsp  finely chopped fresh chives
1   sheet frozen puff pastry (half a pepperidge farm box), defrosted
1 large  egg, beaten
2 Tbsp  freshly grated parmesan cheese
put the pearl onions in a large bowl. add the carrots and potatoes to 
a medium pan of boiling water; simmer for about 10 minutes, or until 
tender. drain and add to the onions. 
in a medium skillet, melt 2 tablespoons of the butter over medium 
heat. add the leeks and sauté for about 3 minutes, or until softened. 
add the mushrooms and sauté for 3 minutes, or until softened. add the 
leeks and mushrooms, along with the cooking juices, to the vegetables 
in the bowl. add the peas, corn and turkey; mix well and set aside. 
preheat oven to 400 degrees. in a large saucepan, melt the remaining 
6 tablespoons butter over medium heat. sprinkle in the flour and 
cook, whisking constantly, for 3 minutes or until the roux is blonde- 
colored. slowly add the broth and half-and-half, whisking constantly 
for about 3 more minutes until the sauce is thick and smooth. season 
with salt and pepper. pour the sauce over the turkey mixture, add the 
herbs and mix well. taste for seasoning. 
butter a deep 9-by-13-inch casserole dish and pour in the turkey 
if necessary, roll out the pastry on a lightly floured surface to a 
14-by-10-inch rectangle. brush the rim of the casserole dish with 
water. cover the filling with the pastry, pressing it against the 
dish rim. make 3 slashes in the pastry. brush the crust with the 
beaten egg. 
place the dish on a baking sheet. bake 40-45 minutes or until the 
filling is bubbling. sprinkle the parmesan on the crust during the 
last 15 minutes of baking. let potpie cool 10 minutes before serving. 
makes 6 servings. 
recipe usa group 
(ID: 5227) Mirror: rec.food.recipes: Fri, Nov 5, 2004

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