Turkey Lemon and Leek Pot Pies
Comfort food for the dead of winter. Quite simple to make, beginning with sautéd leeks and garlic and adding flour to make the roux. Once there, whisk in the wine and chicken stock, and add the peas and turkey.
Servings Prep Time
8people 1hour
Cook Time
1hour
Servings Prep Time
8people 1hour
Cook Time
1hour
Ingredients
Instructions
  1. Gather your ingredients. Chop the turkey up, wash the leeks, dissolve your chicken stock cube in hot water, etc…
  2. Melt the butter in a large sauce pan, then add leeks and garlic. Sauté until tender, about 3-5 minutes, then stir in flour by sprinkling over top about half, mixing, and then the other half. Add butter if needed.
  3. Slowly add chicken stock, mixing all the while, then the wine (if using), tarragon, lemon juice, and rind. Bring to a boil.
  4. Reduce heat and add the cream. Simmer for another 5 minutes until thick and glossy.
  5. Add peas and turkey, mixing thoroughly, Season with plenty of fresh ground pepper, and salt to taste. This may depend greatly on whether your turkey was brined prior to cooking or not.
  6. Adjust texture with wine or lemon juice as needed.
  7. From here you are on your own. We make little pot pies with our mini-pie maker. You can also fill a baking dish and cover with a layer of puff pastry, or small ramekins as well. It’s up to you!
Recipe Notes

What you decide to do with the concoction once it is thrown together is up to you. It can be frozen as is for use later, or made into pot pies. We have made little pies with our pie maker, and also frozen them for later.
We’ll cut a template for the tops and bottoms to save time and waste with rolling out the pastry Tops are 31 grams and bottoms are 42 grams. Cook for 9 minutes in the pie maker.