Turkey and Mushroom Potpie (with video)
Family Tested & Approved
white button mushrooms, quartered
fresh turkey breast, cut into bite sized pieces
shallot, finely diced
fresh garlic minced
salt, kosher variety, to taste
freshly ground black pepper, to taste
dry sherry (or chicken stock)
puff pastry sheets, for the top
french sauce supreme (more on that later)
Chef's Note: If you want to skip the recipe... here's the video.
Chef’s Note: The binder in this recipe is a French sauce supreme. It’s easy to make, and here’s the video and the recipe.
Gather your ingredients.
Heat up a dry sauté pan over medium heat.
When hot add about a tablespoon of grapeseed oil.
Chef’s Tip: Heating up the pan before adding the oil, makes the pan essentially non-stick.
Add the turkey, or whatever protein you are using.
Cook until the pink is removed, about 5 to 7 minutes.
Chef’s Note: Do not over cook.
Remove the turkey from the pan and set aside.
Add the shallot and garlic and cook until fragrant, about 1 to 2 minutes.
Chef’s Note: The pan will still have some of the oil left over from cooking the turkey. However, you might need a bit more as the cooking progresses.
Add the mushrooms to the shallot/garlic mix.
Cook until softened, about 5 to 7 minutes.
Deglaze the pan with sherry, or chicken stock, about a tablespoon or two.
Return the chicken to the pan.
Add the French sauce supreme.
Season with salt and pepper, and allow it to simmer for a few minutes.
Place a rack in the middle position, and preheat the oven to 390f (200c).
Add the filling to two ramekins, or one larger ovenproof dish.
Add the puff-pastry top.
Cut some steam vents into the pastry.
Lightly brush with the egg wash.
Bake for 20 minutes or until the pastry is puffed up and golden.
Serve while still warm. Enjoy.
Keep the faith, and keep cooking.