Turkey Pot Pie

Indulge in the heartwarming embrace of a classic comfort dish elevated to perfection – the Turkey Pot Pie. This culinary creation weaves together tender morsels of roasted turkey, vibrant mixed vegetables, and a velvety sauce, all nestled beneath a flaky golden crust. With each bite, you’ll experience a symphony of flavors and textures that evoke memories of home-cooked meals and cozy gatherings. Pair with your favorite Temecula Valley Chardonnay.

Ingredients

• 2 pie shells if making one large pot pie or 4 pie shells (two cut into four circles and the other two sliced delicately to make create a lattice if making individual pies)
• ½ cup (113g) butter
• ½ cup (60g) all-purpose flour
• 2 ½ cups (350g) cooked turkey chopped into small pieces.
  • A combination of white and dark meat is preferred.
• 1 cup (150g) green peas
• 1 cup (130g) carrots, diced into small squares
• 1 medium onion, finely diced
• 2 cloves of garlic, minced
• ½ cup (75g) corn kernels
• ½ cup (120ml) white wine
• 1 cup (240ml) chicken stock
• 1 teaspoon (3g) celery seed
• 2 teaspoons (2g) chopped fresh rosemary
• 1 tablespoon (3g) chopped fresh curly parsley
• 2 teaspoons (10g) sea salt
• 2 teaspoons (4g) cracked black pepper

Instructions

• Melt the butter and in pot on medium heat. Once the butter is melted, add vegetables and cook for 5 minutes, stirring mixture occasionally.
• Add turkey, fresh herbs, salt pepper and celery seed, cook for another 3 to 5 minutes.
• Add flour and mix until a paste is formed.
• Add white wine and deglaze the pot with a wooden spoon, pulling anything stuck on the bottom while stirring.
• Slowly add Chicken stock and stir until the mixture thickens. Use a wire whisk if needed to break up and lumps.
• Preheat oven to 375 F.
• Lightly grease pie pan or individual bowls.
• If making a single large pie, take one of the shells and transfer it to a cutting board (you may need to use a rolling pin to flatten it nicely). With a sharp knife or pizza cutter, slice the shell into thin ribbons, approximately ½-inch thick, which will be used to create a lattice. You can skip this step if you are short on time.
• If making individual pies, repeat the step above except you will be taking the first two shells and cutting four circles to create the base of the pie in your ramekins.
• Place the filling into the prepared pan(s).
• Place half the strips over the pan spacing them all one strip apart from each other.
• Next fold back every other strip to the side of the pan and lay one rolled strip out over the strips still across the pan in the opposite direction. Fold the other strips back into place. Fold the other strips that weren’t folded last time back over to the edge of the pan and lay the next strip down, spacing it one strip apart from the last. Fold the strips back into place and repeat this process until you have formed you lattice top.
• Once lattice is formed, cut any extra dough off the edge of the pan and pinch the lattice to the bottom piece around the dish.
• Bake in oven for 20 minutes or until crust is a golden brown.

Suggested Wines:

Callaway Winery ~ 2020 Winemaker’s Reserve Chardonnay – This buttery wine delivers complex notes of honeydew melon, citrus, oak, and baking spices.

Wiens Family Cellars ~ 2022 Chardonnay – This wine opens with swirls of honeydew melon and bosc pear.

Lorimar Winery ~ 2019 Chardonnay – This wine has aromas of creamy vanilla and toasted brioche with freshly churned butter at the forefront while a lingering scent of pineapple, papaya, and dried apricots

Recipe and photo courtesy of the Wine Institute of California