New Hampshire · Main
Farm Turkey Pot Pie
- Intermediate
- 1 h 30 m
- roughly 2 of 4 for cost
Leads with richness that coats and comforts.
Ingredients
- 600g cooked turkey, in large pieces
- 55g butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 55g flour
- 750ml turkey or chicken stock
- 120ml cream
- 150g peas
- 1 tsp thyme leaves
- Pastry or biscuit topping
- 1 egg, beaten
The skills inside
Sweating aromatics: soft, never brownedEgg wash & the baker’s shine
Allergen screen
Found: gluten · dairy · egg · celery
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Sweat the onion, carrot, and celery in the butter until soft, 8 min. 8 min
- Stir in the flour and cook 2 min, then add the stock slowly, whisking, until smooth and thickened. 2 min
- Add cream, thyme, turkey, and peas. Season well and cool slightly.
- Pour into a deep dish, lay the pastry over, seal the edges, and cut vents. Brush with egg.
- Bake at 200C for 30-35 min until the crust is deep gold and the filling bubbles at the vents. 35 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Egg wash & the baker’s shine 34 recipes
- Applied thin and even over every surface that will show, with no bare patches and no ridges or brush lines standing in it.
- Nothing pooled: no wash run down into the seams, collected in the corners, or welded to the tray around the base.
- It has not glued shut what needs to move: layers, scores, and cut edges are still free to open in the heat.
- Baked, the finish is even and glossy across the whole piece and deep gold rather than patchy, with no darker bands where the wash sat heavy.
- The shine is on the outside only: nothing inside the piece tastes of egg.
Where it goes wrong The wash went on heavy and ran into the scores and down to the tray, so the piece baked sealed along its seams, browned unevenly, and carries dark rubbery ridges where the egg collected.
Sweating aromatics: soft, never browned 198 recipes
- No colour anywhere: tipped under the light the pieces are translucent to pale gold, with no tan edges, no brown tips, and no browned flecks suspended in the fat.
- The pan is quiet: a low steady hiss, not a crackle. A crackle means the moisture has gone and browning has already started.
- The largest piece pressed against the side of the pan collapses without resistance and with no crunch left at its centre.
- The fat is still clear and loose in the pan and the pan floor is clean: nothing caught, nothing browned on to deglaze, because there was never any fond to build.
- It tastes sweet and mild with no raw allium bite at the back of the throat, and none of the roasted sweetness that belongs to the next technique up the heat scale.
Where it goes wrong The heat was too high and nothing covered the pan, so the pieces took colour before they softened; the finished dish carries a roasty sweetness where it wanted a clean one, and the pieces are still firm at the centre under browned edges.
At the Table
- The Pour
- Riesling or Grenache
- Also Right
- Cru Beaujolais
- From the Taps
- Farmhouse saison
- Zero-Proof
- Cloudy apple juice, chilled
Pork loves fruit and gentle sweetness: orchard-note whites and low-tannin reds flatter it where heavy oak flattens.
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