Name: Turkey Potpie
Cook time: 1 1/4 hr
Total time: 3 1/4 hr
Yield: Makes 4 servings
Ingredients: 1 medium leek, coarsely chopped; 2 garlic cloves, smashed; 2 celery ribs, coarsely chopped; 2 medium carrots, coarsely chopped; 1 Turkish or 1/2 California bay leaf; 1 1/4 pounds dark turkey parts (1 leg and 1 thigh); 2/3 cup all-purpose flour; 3 tablespoons yellow cornmeal (preferably stone-ground; not coarse); 2 tablespoons unsalted butter; 1/2 teaspoon salt; 3 to 4 tablespoons ice water; 1 large egg white; 1 tablespoon olive oil; 1 medium onion; 2 medium carrots, halved lengthwise and cut into 1/4-inch-thick pieces; 1 celery rib, halved lengthwise and cut into 1/2-inch pieces; 10 ounces mushrooms, trimmed and quartered lengthwise; 8 ounces boiling potatoes, peeled and cut into 1/2-inch pieces; 2 garlic cloves, chopped; 1 cup frozen peas, thawed; 1 tablespoon finely chopped fresh thyme; 1/4 cup all-purpose flour; 3/4 teaspoon salt; 1/4 teaspoon black pepper; a pastry or bench scraper

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Turkey PotpieRomulo Yanes

We made our potpie in an oval baking dish, but you could also use a square or rectangular one.

Cooks' notes:

• Stock can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
• Dough can chill up to 1 day.

Recipe notes

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