Rustic Turkey and Vegetable Pot Pie

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The boy is traveling for work down South this week, and lucky for me one of my closest friends decided to visit.  We always manage to cram as much as we can into one day when we're together, and this time was no different.  We had a very busy Saturday around Philly, so I opted we stay in on Sunday and made this pie for brunch.  Despite some uncharacteristically warm weather (it's 55 degrees in Philadelphia today..) this is one of my favorite things to make this time of year.  Pot pie any other time of year just doesn't work for me.  It's perfect for when it's grey outside, and I just want to stay in and read a book all day.

In keeping up with the seasonal fare, I also made us grapefruit cocktails with St. Germain and Prosecco that turned out absolutely delicious.   I'll be posting that recipe later this week.

Rustic Turkey and Vegetable Pot Pie Filling
1 medium onion, coarsely chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
2 parsnips (scrubbed) and cut into 1/2-inch pieces
1 teaspoon chopped rosemary
2 tablespoons unsalted butter
1/2 lb baby bella mushrooms, trimmed 
1/4 cup all-purpose flour
3 turkey breasts, cut into 1/2-inch pieces
1 cup frozen baby peas, thawed
3.5 cups turkey stock
1/4 cup dry white wine
Salt and pepper to taste
Pie crust

Begin by heating a 1/2 tablespoon of butter in a dutch oven.  Once melted, add turkey, sprinkling with salt and pepper to taste. Cook until browned on each side.  Remove turkey and set aside. Cook onion, carrots, celery, parsnips, salt and pepper for 8-10 minutes until veggies are soft.  Deglaze dutch oven with white wine, making sure to scrape up the brown bits.  Add 1/2 tablespoons of butter and dust veggies with flour, stir to combine.  Add the stock and bring to a boil, once at a boil, add 1 tablespoon butter, then reduce to a simmer and gradually whisk in remaining flour, stirring vigorously to avoid clumping. As sauce reduces and thickens, continue stirring for about 10 minutes.  Add in peas, turkey, and rosemary, stir to combine and adjust seasoning to taste.

Pie Dough
via Martha Stewart

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter, pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.  Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 1/4 cup more water, 1 tablespoon at a time).  Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days).   Repeat with remaining dough. 

To assemble Pot Pie

Let dough get to room temperature before using.  Place on disc on the bottom of your pie plate, spreading it evenly so it covers the entire bottom and up the sides.  If you’re using a pie bird (which I highly recommend!) this is when you put it in the dish.  Place the pie bird in the middle of the dough, and begin to pour your turkey and vegetable filling around it.  Once the pie plate is full, you can add your top layer of dough.  Before you place it on top, the easiest way to make a hole for the bird is to fold the dough into quarters and make a small slit in the middle.  Once you’ve done this, place the top layer of dough over the filling and press around the edges until sealed.

Bake the pie at 425° for 30 minutes.  When you have about 10 minutes left before the pie is finished, cover the edges with aluminum foil to avoid any burning.  Serve warm from the oven.