Turkey, Mushroom and Onion Pot Pie

Author: Canadian Living

This is a popular homey dish with a twist. It has an elegant, savoury balance of vegetables and roasted turkey breast.

  • Portion size 8 servings
  • Credits : Canadian Living Holiday Favourities 2011


  • Pate Brisee recipe (for 1 single-crust 9-inch (23 cm) pie.)
  • 1 egg yolk
  • 1 bag (10 oz/284 g) pearl onion
  • 2 lbs turkey breast
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 leeks (white and light green parts)
  • 2 parsnips
  • 4 cups cubed (1 inch/2.5 cm) peeled turnips
  • 1 tablespoon chopped fresh rosemary
  • 2 pkg (each 14 g) dried porcini mushrooms
  • 2 pkg (each 14 g) shiitake mushrooms
  • 2 pkg (each 14 g) mixed mushrooms
  • 1 cup frozen peas thawed
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 pinch pepper


Filling: In heatproof bowl, cover onions with boiling water; let stand for 1 minute. Drain and let cool enough to handle; peel and set aside.

Brush turkey with 2 tsp of the oil; sprinkle with 1/4 tsp each of the salt and pepper. Place in roasting pan.

Cut leeks into 1-inch (2.5 cm) thick rounds. Swirl in cold water to remove grit; drain. Peel and cut parsnips into 1/2-inch (1 cm) thick rounds.

In large bowl, toss together pearl onions, leeks, parsnips, turnips, rosemary and remaining oil, salt and pepper. Arrange around turkey.

Roast in 425°F (220°C) oven until turkey is no longer pink inside, about 50 minutes.

Transfer turkey to plate; let cool. Continue roasting vegetables until tender and browned, 15 minutes.

Meanwhile, in heatproof bowl, cover mushrooms with 4 cups boiling water; let stand until softened, about 30 minutes. Strain through cheesecloth-lined sieve into 4-cup glass measure, reserving 3-1/2 cups liquid and adding water if necessary. Cut woody stems off mushrooms; halve large pieces. Set aside.

Discard skin and bones from turkey; cut meat into bite-size pieces and place in large bowl. With slotted spoon, add vegetables to turkey. Stir in softened mushrooms and peas. Scrape into 12-cup (3 L) shallow casserole dish.

Gravy: In roasting pan, melt butter over medium heat; sprinkle with flour and cook, whisking, until browned, about 2 minutes.

Stir in reserved mushroom liquid, scraping up any browned bits. Whisk in salt and pepper; cook, whisking, until boiling and thickened, about 12 minutes. Pour over turkey mixture; let cool.

On lightly floured surface, roll out pastry to fit top of dish and leave 1/2-inch (1 cm) overhang. Using small decorative cutter, cut out steam vent in centre. Brush rim of dish with water; cover with pastry and press overhang to dish. (Make-ahead: Cover and refrigerate for up to 24 hours; add 10 minutes to baking time.)

Mix egg yolk with 1 tbsp water; brush over pastry. Bake in 400°F (200°C) oven until hot, bubbly and golden brown, about 45 minutes. Let stand for 10 minutes before serving.

Nutritional facts Per serving: about

  • Sodium 584 mg
  • Protein 29 g
  • Calories 429.0
  • Total fat 24 g
  • Cholesterol 96 mg
  • Saturated fat 10 g
  • Total carbohydrate 35 g


  • Iron 21.0
  • Fibre 0.0
  • Folate 46.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Turkey, Mushroom and Onion Pot Pie