Clarke’s Boston Showroom Consultant Jane Vitagliano is at it again — this time whipping up a recipe to help
us out with all that left over turkey. She’s put a twist on an old favorite, Turkey Pot Pie.
How can anyone resist Pot Pie? It’s comfort food at its best. Turkey Pot Pie is a delicious way to use up your left-over Thanksgiving turkey. Don’t be afraid to customize by using any vegetables you like or have on hand to make this extra easy.
Instead of pie crust or puff pastry, Jane used slices of baguette, dipped in egg, for the topping. It absorbs a bit of the broth on the bottom, and browns beautifully on the top. This turkey pot pie is so tasty, it may rival the big feast itself!
- 3T Butter
- 1 Leek – thinly sliced – white only
- 2 Carrots – ½” dice
- 3 Celery – ½ “ dice
- 1C Frozen petite peas
- Sprig of thyme, rosemary, and sage – finely chopped
- 1/2C Flour
- 4C Chicken or turkey stock
- 1/3C Dry sherry (may omit if you like)
- 1/3C Heavy cream
- 4C Turkey- cut into bite size pieces
- 1 Baguette – Sliced on the bias into 1” thick slices
- 1 Egg – beaten
- Salt & Pepper
Preheat Wolf oven to 350 Convection mode. Melt butter in 6 quart stock pot on your Wolf Cooktop. Add leek, carrots, celery and herbs and sauté on medium until leeks become translucent- about 5 minutes. Sprinkle flour over top and stir in until incorporated (about 3 minutes). Add sherry to deglaze pan (or a little of your stock). Slowly whisk in stock and cream. Stir in turkey and peas. Bring to boil then reduce heat to simmer and cook for about 10 minutes. While this is cooking, dip all your bread slices into the egg (like you are making French toast).
Take pot off stove and Salt & Pepper to taste. Lay bread slices on top, overlapping a bit. Put in preheated oven and cook until bread topping is nicely browned – about 35 minutes.
You can view more recipes from Clarke here.