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Turkey Asparagus Romano Pot Pie

5 star rating
 

Submitted by: Timeless Gourmet

 

Photo by: Timeless Gourmet

This made from scratch pot pie is packed with flavor and makes a great presentation for company. The asparagus and turkey really compliment each other.
 

Ingredients

  • 2 9 inch pie crusts
  • 3 cups diced turkey, leftover or poached
  • 1 lb fresh asparagus
  • 2 cups low sodium turkey or chicken stock
  • 2 cups coarsely grated Romano cheese
  • 1/2 cup heavy cream
  • 6 tbsp dry sherry
  • 4 tbsp all purpose flour
  • 4 tbsp unsalted butter
  • 2 tbsp cornstarch
  • 1/4 tsp freshly grated nutmeg
  • Salt and pepper to taste

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Method

Preheat oven to 425 degrees. Trim tough bottoms from asparagus, lightly peel stems and cut into bite sized pieces, leaving tips whole. Add asparagus pieces to a skillet with two tablespoons water, season lightly with salt and pepper, then cover and steam over medium heat for seven minutes until very tender. In a large saucepan, melt butter, add flour and whisk together for a few minutes over medium heat. Add stock and continue to whisk vigorously until mixture comes to a low boil and begins to thicken. Mix cornstarch and sherry together with a fork and add to sauce, whisking thoroughly, and bring to a low boil until it thickens, just a minute or so. Add heavy cream and nutmeg, whisk, and bring just to a simmer. Lower heat to low and add grated Romano cheese by thirds, sprinkling each addition over the top of sauce, and whisking thoroughly between additions. Do not allow cheese sauce to boil. Taste for salt and pepper. Don't add salt before cheese because the Romano will be salty. Fold in cubed turkey and asparagus, making sure all pieces are coated with sauce. Line a deep dish pie plate a crust and add filling. Lay the other crust on top and tuck edges behind bottom crust edge. Push crust edges gently back against pie dish and flute lightly. Poke a few steam vents through the top of pie. Place pie in oven for 30-35 minutes, until nicely browned and bubbly. If crust begins to brown too much after 20-25 minutes, protect edges with tin foil or a pie safe. Allow pie to cool 15 minutes to allow cheese sauce to firm up.

 

Notes:

 

Number of Servings: 5-6

 

Submitted by: Timeless Gourmet ()

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