This (DELICIOUS!!!) Sunday dinner was inspired during a cold weather ride by the filling of chicken pot pie, the creamy, comforting, piping-hot, crave-able comfort food we always consider making but shy away from because of the perceived labor-intensiveness of the recipe, plus the heaviness of the traditional dish. In full transparency, this version did take some time to complete, but with enough left over for at least four more servings, the time per meal is perfectly reasonable. Plus, it just hits the spot on these cold late-fall days and it’s worth it! Taking a clean-as-you-go approach to the pots and pans and kitchen tools allowed us to avoid an overwhelming pile come dinner time.
We opted for turkey since 1.) we needed a large quantity of breast meat to ensure seconds, thirds and fourths, and 2.) roasted turkey is too yummy to make just once all fall. As for the crust – skip, and replace with crusty bread (super satisfying, no grease!)
Total Time: 3 hours
– Hands on Time: 2 hours
– 4-5 Lb Turkey Breast, bone in/skin on
– 4 Carrots (for fun we used two purple, two orange)
– 3 Parsnips
– 3 Medium Turnips
– 3-4 Fingerling Potatoes
– 3 Sprigs each of Rosemary, Sage and Thyme – two of each will be kept whole, one of each will be chopped
– 1 lb Mushrooms, Crimini & Shitake mix
– 2 Large Leeks, white and light green parts only
– 3-4 Garlic Cloves, depending on size
– 3-4 Tbsp Olive Oil
– 4 Cups (about) Chicken Stock
– 3 Bay Leaves
– 4 Tbsp Butter
– 1/2 Cup All Purpose Flour
– Handful of parsley, chopped
– Salt & Pepper
– 2% Milk
– Soy Sauce
– Preheat Oven to 425 degrees F
– Prep kitchen for cooking: clear counter space for food prep. Gather cutting board, knives, measuring cup, hot pads for roasting sheets, veggies and mushrooms and all other ingredients. Set two large pots – dutch ovens or sturdy pots – on the stovetop. Set out foil for tenting the roasted turkey.
Step One: Roast the Turkey
– Place the turkey breast in a roasting pan or heavy oven-safe dish, bone facing down, and season with salt and pepper.
– Roast turkey breast at 425 degrees F for twenty minutes per pound. (Same as with chicken.)
– When you remove the turkey from the oven, tent with aluminum foil and allow to cool almost completely. (Later, the turkey will be removed from the bone and shredded. Allowing it to cool beforehand will help ensure that the juices stay inside the meat.)
– Set aside and reduce oven heat to 375 degrees F.
Step Two: Prep and Roast the Veggies and Mushrooms
– Rough-peel the root vegetables – the carrots, parsnips and turnips – to remove most of the outer layer.
– Cut the vegetables including potatoes into uniform bite-sized pieces, as shown below.
– In a large mixing bowl, combine all chopped veggies, and add two whole sprigs each of rosemary, sage and thyme.
– Add 2 Tbsp olive oil and toss to coat, adding a little more olive oil if necessary.
– Sprinkle with salt and toss once more.
– Spread into one layer on a roasting pan.
– Chop the mushrooms, also into bite-sized pieces
– Toss the mushrooms with 1 tbsp of olive oil, and season with a pinch of salt.
– Spread the mushrooms into one layer on a *separate* roasting pan.
– Put both roasting pans into the 375 Degree oven at once.
– Set two timers!
– Mushrooms for 30 minutes.
– Root vegetables for 50 minutes.
– Remove the mushrooms at the 30 minute mark and set aside. At this time, also toss the root vegetables.
– Remove the root vegetables at the 50 minute mark, or when they look like this:
– Remove the herb sprigs from the root vegetables and set the vegetables aside. Discard herbs.
Step Three: ‘Pot Pie’ Base, While the Veggies & Mushrooms are Roasting
– Finely chop the single sprigs of rosemary, sage and thyme, reserve in a small bowl.
– Take the cooled turkey breast and remove skin. Pull the meat off the bone in small, shredded pieces and set aside.
– Heat 1 Tbsp olive oil in a sturdy, non-stick pot over a low burner.
– Finely chop the two leeks and garlic cloves.
– Add the chopped leeks to the heated oil, and saute until translucent, about five minutes.
– Add the chopped garlic and saute another 3-5 minutes.
– Next, add three cups chicken stock, plus three bay leaves, the chopped herbs, mushrooms and pulled turkey.
– Bring to a boil, then reduce to a simmer. Let simmer for twenty minutes.
Step Four: The Roux
Making a roux is a simple matter of combining equal parts flour and butter. The challenging part is to get it golden brown without clumping or burning. Diligent organization while cooking seems to help with the sense of calm and control that makes a successful roux!
– Melt the butter over medium heat in the second dutch oven or heavy-bottomed pot until it’s bubbling
– Slowly add the flour, constantly whisking, so that the mixture won’t clump or burn.
– Once flour is integrated, continue to whisk for about two minutes, until caramel brown.
– Then, add the roux to the pot pie base.
Step Five: Putting it all Together!
– Add the roasted veggies to the pot pie base, stir to incorporate, and continue to simmer. If necessary, add additional chicken stock to achieve desired consistancy.
– Lastly, add that handful of chopped parsley, plus a splash of 2% milk for a teeny bit more creaminess.
It’s time to enjoy! Serve piping hot, with a little of your favorite bread!