|Recipe from: thehautemeal|
Turkey, Leek, and Bacon Pot Pie
“Tender turkey breast, vegetables, and bacon in savory gravy, wrapped in flaky pastry. This is perfect comfort food!” Stephanie
3 cups all-purpose flour
1 tsp salt
1¼ cup butter-flavor shortening
1 egg, beaten
1 tbsp white vinegar
4 tbsp cold water
4 slices bacon, cut into 1/2" pieces
2 leeks, washed and sliced
1½lbs turkey tenderloin
2 cups turkey stock (or chicken stock)
1 medium carrot
1 stalk celery
1 tbsp fresh thyme
1 tsp Worcestershire
2 tbsp dry vermouth
¼ cup unsalted butter
½ cup all-purpose flour
1½ cups milk (low fat is fine)
Kosher salt and fresh ground pepper
Place a pizza stone on the lowest rack in the oven (optional).
Preheat the oven to 425°F.
For the crust:
In a large bowl, stir together the flour and salt.
Cut in the shortening.
In a small bowl, combine the egg, vinegar, and water.
Drizzle the wet mixture into the flour mixture, stirring together with a fork until fully
Pat into a ball and cover the bowl with plastic wrap.
Refrigerate until ready to roll out.
For the filling:
In a small Dutch oven, add the turkey tenderloin and stock or broth, and cover.
Bring to a simmer over medium heat, and cook until the turkey is just cooked through, about 15 minutes.
Place the tenderloins in a large bowl, and pour the cooking liquid into a separate small bowl
or measuring cup.
Using two forks, shred the turkey into bite-size pieces (you can do this while the vegetables
Increase the heat to medium-high and add the bacon to the pot.
Cook the bacon until it's nearly crisp and has rendered most of its fat, stirring often, then
add the carrots and celery.
Continue cooking for 2 to 3 minutes, and then add the leeks and thyme to the pot.
Continue to sauté the vegetables in the bacon drippings until the leeks are wilted and
beginning to brown.
Add the Worcestershire and vermouth, scraping up any fond from the bottom of the pot, and continue to cook until the liquid has evaporated, just a minute or two.
Add the vegetables to the bowl with the turkey.
Over medium heat, melt the butter and stir in the flour.
Let the mixture cook for about a minute, toasting it lightly, then add the reserved turkey
stock and milk, whisking constantly to keep it smooth and prevent lumps.
Bring the mixture to a bubble, letting it thicken completely, then fold in the turkey and
Taste for seasoning, and add salt and fresh pepper as needed.
Remove from the heat and set aside.
Divide the prepared pie dough into two even balls, and roll out one ball of dough to line a 9"
Line the pie pan, allowing the dough to fit into the bottom and over the sides.
Fill the crust with the turkey filling, and then roll out the remaining dough to a 9" circle and place over the top.
Trim the edges, then press together, crimping with a fork.
Bake on top of the pizza stone on the bottom rack of the oven until golden brown and
bubbling, about 35 to 45 minutes.
If the edges of the crust start to brown too much, cover them with foil.
Allow the pie to rest on a wire rack for 10 to 15 minutes before serving.
The filling will set as the pie cools.
You can make the crust in advance and keep it refrigerated until you're ready to roll it out.
Refrigerating it can also make it a little easier to work with.
Baking the pie on a pizza stone provides even, direct heat to the bottom of the pie, and
helps keep the crust from getting soggy.
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