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Turkey Pot Pies

These personal pot pies are out of this world.  They have an herbed walnut crust surrounding a center of cheddar cheese covering a creamy turkey pot pie filling. Comfort food.



Crust:

1-1/4 cup all purpose flour

1/4 cup shelled walnuts

1 clove garlic

1/2 tsp salt

1/2 tsp herbed de Provence or Italian herbs

1 stick butter, cubed and well chilled

4-6 Tbsp ice water


Filling:

2 carrots, diced

1 medium yellow onion, diced

3 stalks celery, diced

3 Tbsp butter plus 1 Tbsp olive oil

3 cloves garlic

1 tsp herbes de Provence


1/4 cup flour

2 cups light cream

1/2 cup dry white wine


1/2 cup frozen peas

2 cups diced cooked turkey (or chicken)

4 slices cheddar cheese

2 Tbsp butter, melted


Prepare the crust. Pulse the walnuts and the garlic in a food processor to make a fine meal.  Add the walnuts to the flour with the salt and herbs and toss well.

Add the butter and pinch the butter between your fingers, mixing until the butter is about the size of green peas.  

Roll out into a rectangle, about 3x8-inches. 

Cut into four blocks and wrap each block with plastic wrap.  Refrigerate for 30 minutes. Heat oven to 375F.

Meanwhile sauté the carrots, onion and celery in the butter and oil for about 10 minutes. Add the garlic and herbs and cook for another minute.


Add the flour and cook for 3-4 minutes until you smell a nutty aroma.  The flour should be bubbling about the veggies - if too dry add a dash more butter or oil. It should be creamy and should streak when swiped by a spoon.


Add the cream and wine and bring to a gentle boil, stirring often. The sauce should thicken in 5 minutes or so.  

Add the turkey and peas to the sauce and season with a dash red chili flakes, if desired.  Remove from the heat.

Meanwhile, oil four 5-inch personal casserole dishes.  Roll out each block to about 9x9-inches.  

Lay the crusts into the casseroles. 

Distribute the pot pie turkey filling evenly amongst the four casseroles. Place a slice of cheddar cheese in the center of each casserole.  Wrap the casseroles with the excess dough and brush the dough with the butter.  If desired, garnish with a dash herbs and/or chili flakes.

Bake the pot pies on baking sheets until brown and bubbly, about 20-30 minutes. Serves 4.

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