I've decided that turkey pot pie should be the gift to give for 2009. I really think that this savory, comforting dinner could be the next Tickle Me Elmo or Nintendo Wii or whatever 'of the minute' product is out there this year. Seriously-- I'm not kidding.
Who wouldn't want to break into this to find out what's inside?
Think about it-- it's homemade, but not in a bad "oh, you made this sweater?" kind of way. There's all kinds of good stuff in it-- fresh veggies and juicy turkey-- and a little decadence, too. Serving it in individual bowls makes it personal-- everyone gets their own buttery flakey crust to dig in to.
It's classic-- just as every perfect gift should be.
To start, melt 3-4 tablespoons of butter in a large pan over medium heat. Toss in 4 large handfuls of spinach and allow it to wilt down until it's tender. Remove it from the pan and set aside.
Next, dice 3 medium carrots, 2 celery stalks, 1 medium onion, and 3 garlic cloves. In the same pan, melt another tablespoon of butter along with 2-3 tablespoons of olive oil. Add in the carrots, celery and onion and cook over medium heat for several minutes, or until the veggies start to soften.
Add in 3 or 4 chopped baby portabello mushroom caps and the garlic. Pour a generous splash of white wine and simmer until the wine has evaporated.
Using a clean towel, squeeze the excess moisture from the cooked spinach and then rough chop it before adding it to the pan with the other veggies.
Remove the pan from the heat and set aside.
In another pan, melt 1/4 cup of butter over medium heat. Add in 2 heaping tablespoons of flour and mix it with the butter. Allow it to cook for a couple of minutes-- you'll know it's ready when there's a nutty aroma.
Add 1 and 1/2 cups of chicken stock to the butter/flour mixture and stir until combined. Add in 2 cups of cooked turkey that's been cut into cubes. I used some leftover turkey that had been cooked with some herbs.
Bring to a boil and then reduce the heat. Let the sauce cook until it reduces and coats the back of a spoon. Pour the sauce into the pan with all the veggies and stir to combine. Add in some finely chopped fresh parsley, thyme and rosemary (I skipped this because my turkey had been cooked with herbs). At this point also add in salt and pepper to taste.
Divide the veggie mixture among four oven safe bowls.
Top the bowls with pie dough-- you might want to use an egg wash on the edges to help seal the crust around the edges. And, no, I didn't make my own dough-- I am a pie crust cheater and used a premade crust.
Cut some slits in the top for steam to escape and sprinkle some shredded Parmesan cheese over the top.
Bake at 450 minutes for 15 minutes then turn the heat to 350 degrees and bake for another 20 minutes or until the top is golden brown. Allow the pot pies to rest for several minutes before serving.
Didn't you hear?
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