Turkey Potpie

This potpie is a great way to use leftover turkey from your Thanksgiving or Christmas meal. The crispy olive oil piecrust adds a contrast of texture to the creamy pie filling.

3 cups (½-inch) cubed red potatoes

Fine sea salt, to taste

3 tablespoons butter

2 tablespoons extra-virgin olive oil

½ cup very finely chopped celery

⅓ cup very finely chopped leek (white part only) or yellow onion

2 cloves garlic, minced

½ cup all-purpose flour

3 ½ cups unsalted turkey or chicken stock

2 cups plus 1 tablespoon half-and-half, divided

3 sprigs fresh thyme

4 fresh sage leaves, chopped

1 bunch mustard greens

½ cup shredded Parmesan cheese

¼ teaspoon cracked black pepper

1 (10- to 12-ounce) bag frozen green peas, thawed

1 cooked turkey breast, shredded or coarsely chopped

1 cooked turkey drumstick, shredded or coarsely chopped

2 recipes Olive Oil Pie Dough (see recipe on page 291)

Preheat the oven to 400 degrees F.

Place the potatoes and a pinch of salt in a large pot and cover the potatoes with cold water. Bring to a boil over medium-high heat and cook until fork tender. Transfer to a colander to drain.

Melt the butter in a large saucepan over medium heat. Add the olive oil, celery, and leek. Cook until the vegetables are softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the flour and cook for 1 minute. Gradually whisk in the stock and 2 cups of the half-and-half until smooth. Stir in the thyme and sage leaves. Gently simmer for 10 minutes to allow the flavors to meld and the sauce to slightly thicken, stirring frequently.

Meanwhile, wash and remove the stems from the mustard greens. Transfer the leaves to a colander to drain. Pat the greens dry with paper towels and cut them into small strips. Set aside.

Stir the Parmesan cheese and pepper into the stock mixture. Season the mixture with salt to taste. Reduce the heat to medium-low and cook until thickened, 15 to 20 minutes, stirring occasionally. (Note: If a thicker consistency is desired, make a cornstarch slurry with 1 tablespoon cornstarch and 1 tablespoon cold water, and stir it into the stock mixture.) Stir in the potatoes, greens, and peas. Cook for 2 minutes, stirring occasionally. Stir in the turkey meat. Remove the thyme sprigs and discard. Divide the mixture between two 9-inch deep-dish pie pans.

Lightly flour a work surface and use a rolling pin to roll each pie dough into a round large enough to cover the pie pans. Place the dough over the filling. Crimp the edges of the dough together to seal. Cut a few slits in the top of each pie. Lightly brush the remaining 1 tablespoon half-and-half over both pies.

Bake the pies for 22 to 24 minutes, until golden brown. Let stand for 5 minutes before serving.

images/himg-19-1.jpg Makes 8 to 10 servings.

Note: Substitute 2 chicken breasts and 2 chicken drumsticks for the turkey if desired.