turkey and mushroom potpie (with video)

How To Make turkey and mushroom potpie (with video)

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  Chef's Note: If you want to skip the recipe... here's the video. https://www.justapinch.com/video/view/VnAv1kFfLIUFk5riFn_5Pg
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  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. Video: https://www.justapinch.com/video/view/K3sia68grsEmoDzvjI5xTw Recipe: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/french-sauce-supreme.html?p=12
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  3

  Gather your ingredients.
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  4

  Heat up a dry sauté pan over medium heat.
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  5

  When hot add about a tablespoon of grapeseed oil.
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  6

  Chef’s Tip: Heating up the pan before adding the oil, makes the pan essentially non-stick.
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  7

  Add the turkey, or whatever protein you are using.
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  8

  Cook until the pink is removed, about 5 to 7 minutes.
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  9

  Chef’s Note: Do not over cook.
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  10

  Remove the turkey from the pan and set aside.
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  11

  Add the shallot and garlic and cook until fragrant, about 1 to 2 minutes.
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  12

  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.
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  13

  Add the mushrooms to the shallot/garlic mix.
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  14

  Cook until softened, about 5 to 7 minutes.
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  15

  Deglaze the pan with sherry, or chicken stock, about a tablespoon or two.
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  16

  Return the chicken to the pan.
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  Add the French sauce supreme.
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  18

  Stir to combine.
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  19

  Season with salt and pepper, and allow it to simmer for a few minutes.
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  20

  Place a rack in the middle position, and preheat the oven to 390f (200c).
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  21

  Add the filling to two ramekins, or one larger ovenproof dish.
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  22

  Add the puff-pastry top.
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  23

  Cut some steam vents into the pastry.
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  24

  Lightly brush with the egg wash.
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  25

  Bake for 20 minutes or until the pastry is puffed up and golden.
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  26

  Serve while still warm. Enjoy.
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  27

  Keep the faith, and keep cooking.
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