Turkey, Mushroom and Onion Pot Pie 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




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
  • Folate 46.0
  • Calcium 7.0
  • Vitamin A 16.0
  • Vitamin C 32.0
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Turkey, Mushroom and Onion Pot Pie