If you have leftover turkey and love the idea of pot pie (but not the whole casserole thing) here's a delicious, portable way to enjoy the spoils of the holiday a little longer. Even better, you can freeze extras for up to two month and just pop in the oven at 350 degrees for 25 minutes to enjoy anytime.
For the filling:
1 tablespoon unsalted butter
1 1/2 - 2 pounds roasted turkey meat (no skin), shredded
1/4 cup chopped red pepper
1 small yellow onion, thinly sliced
2 tablespoons plus one teaspoon unbleached, whole grain or all purpose flour
Pinch of sea salt
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground pepper
2 cups whole milk
1/2 cup sour cream
1/3 cup dry white wine
1 1/2 cups fresh or frozen peas, blanched
1 1/2 cups carrots, diced and blanched
2 russet potatoes, diced and blanched
For the whole wheat crust:
2 cups whole wheat or whole grain flour
3 cups unbleached all-purpose flour
1 teaspoon sea salt
1 teaspoon sodium-free or regular baking powder
2 1/2 sticks (18 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
Scant 3/4 cups sour cream
Several tablespoons ice water (to use as needed)
2 eggs beaten with a little bit of water (egg wash)
1. For the crust:
You can either use a food processor or cut the pastry by hand.
To make the dough in a food processor: Combine the flours, salt, and baking powder and process to mix. Add the butter and process until the mixture resembles a coarse meal. Put the work bowl in the refrigerator to chill for 15 minutes.
Add the sour cream to the flour mixture and process until the dough comes together in the bowl. Sprinkle with one tablespoon of the ice water and process for a pulse or two. Gather the dough into a ball and knead it several times on a lightly floured surface. If still crumbly, sprinkle with more ice water and work in until the dough sticks together. Form it into two 1-inch-thick disks, wrap each in plastic and chill for about 20 minutes before rolling.
To make the dough by hand: In a medium bowl, combine the flour, salt, and baking powder. Add the butter and cut it into the flour with a pastry cutter two knives until it resembles a very coarse meal. You can also create the same texture by squeezing and rolling in your hands. Chill the dough in the refrigerator for 15 minutes.
Add the sour cream and blend in with a fork. Knead and squeeze the dough 7 or 8 times to incorporate. Sprinkle with a tablespoon of the ice water and knead until incorporated. If still crumbly, sprinkle with more ice water and work in until the dough sticks together. Form it into two 1-inch-thick disks, wrap each in plastic and chill for about 20 minutes before rolling.
2. Preheat the oven to 400 degrees.
3. For the filling: Melt the butter in a large skillet over medium-high heat. Add the onion and cook for about one minute. Add the chicken and red bell pepper and cook while stirring constantly for another 4 minutes. Lower the temperature to medium and stir in the flour, salt, thyme, and black pepper. Add the milk and sour cream and cook for about 10 minutes, until the mixture has thickened and is bubbling. Add the wine, peas, carrots, and potatoes and stir gently, cooking until heated through or for about 5 minutes. Remove from the heat and stir in the parsley.
4. Putting it all together: Roll out the dough and cut into 7" circles. Fill circles with the chicken mixture. Brush edges with egg wash, and fold into half moons, crimping up the ends. Brush with egg wash and bake until golden, for about 20 minutes.