Rustic Turkey And Vegetable Pie Recipe Recipe

Name: Rustic Turkey And Vegetable Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large carrot, peeled and sliced (about 1 cup); 3 celery stalks, sliced (about 1 cup); 1 medium yellow onion, sliced (about 1 cup); 2 cloves garlic, finely sliced; Kosher salt and freshly ground black pepper; 1 pound ground dark meat turkey; 8 to 9 ounces cremini mushrooms, sliced; 1 1/2 tablespoons all-purpose flour; 1/4 cup dry white wine; 2 cups low-sodium homemade or store-bought chicken broth; 2 teaspoon Worcestershire sauce; The leaves from 4 stems of thyme; 1 sheet of frozen puff pastry, thawed but cold; Milk for brushing

Servings: persons

2 tablespoons olive oil
1 large carrot, peeled and sliced (about 1 cup)
3 celery stalks, sliced (about 1 cup)
1 medium yellow onion, sliced (about 1 cup)
2 cloves garlic, finely sliced
Kosher salt and freshly ground black pepper
1 pound ground dark meat turkey
8 to 9 ounces cremini mushrooms, sliced
1 1/2 tablespoons all-purpose flour
1/4 cup dry white wine
2 cups low-sodium homemade or store-bought chicken broth
2 teaspoon Worcestershire sauce
The leaves from 4 stems of thyme
1 sheet of frozen puff pastry, thawed but cold
Milk for brushing

1
Adjust oven rack to middle position and preheat the oven to 400u00b0F. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat until shimmering. Add carrots, celery, onions, and garlic. Season with salt and pepper .Cook, stirring occasionally, until vegetables are softened but not browned, about 6 minutes total. Transfer to a bowl and set aside.
2
Heat remaining tablespoon olive oil in now-empty skillet over medium high heat until shimmering. Add turkey, season with salt and pepper and cook, stirring occasionally, until the pan is dry and the turkey begins to brown, about 8 minutes. Add the raw mushrooms and return vegetables to the pan the cooked vegetables. Stir in the flour to coat everything in the pan. Add the white wine, chicken stock, Worcestershire sauce, and thyme. Cook, stirring occasionally, until thickened, about 5 minutes. Transfer to a casserole dish that just fits it, about 1 1/2 quarts.
3
Brush the sides of the dish with milk, and drape the pastry tightly across, pressing gently into the milked sides (this will help the pastry stick). Cut a slit for the steam to escape in the center of the pastry, and then brush all the pastry lightly with milk. Place the pie on a rimmed baking dish to catch any spills, and bake until the pastry is puffed and golden, 20 to 25 minutes. Serve immediately.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large carrot, peeled and sliced (about 1 cup), 3 celery stalks, sliced (about 1 cup), 1 medium yellow onion, sliced (about 1 cup), and more.

Yes, Rustic Turkey And Vegetable Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rustic Turkey And Vegetable Pie Recipe

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