Turkey - Broccoli Pot Pie

By Maverick19

You can substitute broccoflower or cauliflower in this recipe.

Ingredients

• 1 recipe Sour Cream Pastry for Pot Pie (in my collection)
• 1 head broccoli, in florets (about 4 cups)
• 4 Tbsp butter
• 3/4 lb turkey breast (you can use in cubes, ground, etc)
• 2 garlic cloves, minced
• 4 Tbsp all purpose flour
• 1 cup chicken broth
• 1 cup light cream or milk
• 1 tsp salt
• 1 tsp dried thyme
• 1 tsp dijon mustard
• 1 Tbsp sherry
• 1 cup shredded Swiss cheese

Preparation

Step 1

Preheat the one to 425 degrees.

Divide the pastry into two parts, one slightly larger than the other. Roll out the larger part on a lightly floured surface and fit into a 9x1 1/2 inch round quiche pan or a 10 inch pie pan. Place the pan and the remaining pastry, wrapped in plastic, in the refrigerator while preparing the filling.

Steam the broccoli florets until tender, 8-10 minutes.

In a heavy, nonstick skillet, melt 1 Tbsp of the butter over medium heat and brown the turkey, until cooked through (if using ground turkey) Remove turkey from pan and reserve. If using already cooked turkey breast, cut 3/4 pound turkey into 1 inch cubes.

Add the remaining butter and the garlic to the pan. Stir over medium heat until the garlic is fragrant, 1-2 minutes. Stir in the flour and cook for 2 minutes, stirring. Slowly whisk in the chicken broth, light cream, salt, thyme, mustard and sherry. Continue stirring over medium heat until the sauce is smooth. Remove from heat.

Sprinkle the cheese evenly over the bottom of the chilled, pastry-lined pan. Top the cheese with the turkey mixture, then the broccoli. Pour the sauce over the filling.

Roll out the remaining crust and fit it over the pie. Moisten and seal the edges, and crimp edges.

Bake for 30-35 minutes, or until golden brown. Cool slightly.