Turkey Pot Pie

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Ingredients:
6 Bouchées à la Reine (or pastry for top)
2 carrots, peeled and diced
1 cup water
2 oz. butter
1 large yellow onion, diced
2 celery stalks, diced
1 Tbs. fresh thyme
1/3 cup all purpose flour (2 oz.)
2 cups chicken stock
2 cups half and half
1/2 tsp. salt
1/2 tsp. pepper
12 ounces boneless, skinless turkey
   breast or thigh cut into 1/2" pieces
1/3 cup chopped parsley

Preparation:
In a large 14" deep skillet combine carrots and water.  Boil over high heat, lower heat to medium, and cook until slightly softened and no water remains.  Add butter, onion, celery and thyme to skillet.  Cook until onion and celery are translucent.  Stir in flour until well coated with butter (add more butter if necessary).

Whisk in stock, half and half, salt, and pepper to form a smooth sauce.  Boil then adjust salt and pepper to taste..  Stir in turkey and parsley.  Simmer until thick (about 30 minutes).  Fill Bouchées just before serving.

Variation:
Place turkey filling into small ovenproof bowls.  Top with puff pastry or the following crust recipe and press to adhere pastry to sides of bowl.  Brush top with yolk/water mixture.  Then bake 20 minutes at 425˚


Crust Recipe
Ingredients:
8 oz, flour
1 tsp. sea salt
2 tsp sugar
6 oz unsalted butter, cold, cut into 1/4" bits
1/2 cup cold crisco
4.5 oz. flour
1/4 cup cold vodka
1/4 cup water

Preparation:
Process flour, salt, and sugar in food processor until combined 2 one second pulses.  Add butter, shortening and process until dough starts to collect in uneven clumps about15 seconds.  Add flour; pulse until mixture is evenly distributed and dough has been broken up, 4 to 6 quick pulses.  Empty mixture into medium bowl.

Sprinkle vodka and water over mixture.  Use a folding motion to mix, until dough sticks together.  Divide into six balls and flatten each into a disk.  Wrap in plastic.  Refrigerate for 20 minutes.  Roll, fold, and refrigerate 3 times like puff pastry.  Refrigerate at least 45 minutes or up to 2 days before using.

Roll each pastry disk to fit a ramekin with 1/2" overhang.  Brush outer rim of ramekin with yolk mix.  Place pastry over.  Press to adhere.  Brush top with yolk mixture.  Cut a small slit for steam to escape and bake for 20 minutes at 425˚.

History:
Crust and turnkey pot pie recipe comes from Chef Tech Cooking School.   Using Boucheé instead of crust is my French take on the recipe.