Good Day Cafe: turkey pot pie

Good Day Cafe: turkey pot pie

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Pounds & Ounces restaurant in Chelsea serves up a mean turkey pot pie.

Executive chef Jeff Kreisel showed viewers a quick and easy way to turn left over turkey into a hearty meal.

Turkey Pot Pie

1 medium carrot diced

1 medium parsnip diced

1 large onion diced

2 ribs of celery diced

2 large Idaho potatoes diced

2 cups cooked shredded or cubed turkey

3 cups turkey stock

4 tbsp. butter

4 tbsp. flour

ΒΌ cup cream

1 sprig thyme

1 sprig sage

Puff pastry-room temperature

1 egg, beaten

Sautee the carrots, parsnips, celery, and onion with the butter until tender. Season with salt and pepper. Sprinkle flour over vegetables and cook for 1 minute. Add the turkey stock, turkey meat, and potatoes and bring to a boil. Add cream and herbs and simmer for 5 minutes. Ladle soup into a casserole dish and top with puff pastry. Poke a few holes on top with a fork. Brush with egg and bake at 400 degrees for 25-30 minutes.

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