Turkey, Mushroom and Onion Pot Pie

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	429429 cal
pro	29 g29g pro
total fat	24 g24g total fat
sat. fat	10 g10g sat. fat
carb	35 g35g carb
fibre	5 g5g fibre
chol	96 mg96mg chol
sodium	584 mg584mg sodium
% RDI:	-
calcium	77 calcium
iron	2121 iron
vit A	1616 vit A
vit C	3232 vit C
folate	4646 folate

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

Ingredients

Pate Brisee recipe , (for 1 single-crust 9-inch (23 cm) pie.)Pate Brisee recipe, (for 1 single-crust 9-inch (23 cm) pie.)
1 egg yolk 1 1egg yolkegg yolks
Filling:
1 bag (10 oz/284 g) pearl onions 1 1bag (10 oz/284 g) bag (10 oz/284 g)pearl onionpearl onions
2 lb turkey breast 2 2lb lbturkey breast
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 leeks , (white and light green parts)2 2leekleeks, (white and light green parts)
2 parsnips 2 2parsnipparsnips
4 cups cubed (1 inch/2.5 cm) peeled turnips 4 4cups cupscubed (1 inch/2.5 cm) peeled turnipturnips
1 tbsp chopped fresh rosemary 1 1tbsp tbspchopped fresh rosemary
2 pkg (each 14 g) dried porcini mushrooms 2 2pkg (each 14 g) pkg (each 14 g)dried porcini mushroomdried porcini mushrooms or shiitake mushrooms or mixed mushrooms
1 cup frozen peas , thawed1 1cup cupfrozen peas, thawed
Gravy:
1/4 cup butter 1/4 1/4cup cupbutter
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1 pinch pepper 1 1pinch pinchpepper

Preparation

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.

Source : Canadian Living Holiday Favourities 2011