Imagine a dish that combines the rich, sophisticated flavors of Marsala wine with the classic comfort of a hearty pot pie. This Turkey Marsala Pot Pie is not just a meal; it's a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. With tender turkey, savory mushrooms, and a golden, flaky crust, this recipe promises to elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb turkey breast, diced
- 1 cup mushrooms, sliced
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 2 cups chicken broth
- 1 tsp thyme
- 1 tsp rosemary
- 1 sheet pie crust
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch deep-dish pie pan or casserole dish by lightly greasing it with butter or cooking spray.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Add diced turkey breast to the skillet, seasoning with salt, pepper, thyme, and rosemary. Cook until turkey is lightly browned and nearly cooked through, approximately 5-6 minutes.
- Incorporate sliced mushrooms and diced carrots, cooking for another 3-4 minutes until vegetables begin to soften.
- Pour in Marsala wine, scraping any browned bits from the bottom of the skillet. Allow wine to reduce by half, about 2-3 minutes.
- Add chicken broth and frozen peas, simmering the mixture for 5-7 minutes until the sauce begins to thicken slightly.
- Create a quick slurry by mixing 2 tablespoons of cornstarch with 1/4 cup cold water, then stir into the skillet to further thicken the sauce.
- Transfer the turkey and vegetable mixture to the prepared pie dish, spreading it evenly.
- Carefully lay the pie crust over the filling, trimming excess edges and crimping to seal. Cut 3-4 small slits in the top to allow steam to escape.
- Brush the pie crust with an egg wash (1 beaten egg mixed with 1 tablespoon water) to achieve a golden, glossy finish.
- Place the pot pie in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let rest for 10-15 minutes before serving to allow the filling to set and cool slightly.
- Serve hot, cutting into portions and ensuring each serving has a mix of turkey, vegetables, and flaky crust.
Tips
- Meat Selection: Choose fresh, high-quality turkey breast and ensure it's diced into uniform pieces for even cooking.
- Wine Matters: Use a good quality Marsala wine - the flavor will significantly impact the overall taste of the dish.
- Thickening Technique: The cornstarch slurry is crucial for achieving the perfect sauce consistency. Mix it thoroughly to avoid lumps.
- Crust Perfection: For an extra crispy and golden crust, make sure to brush with egg wash and don't skip the small steam vents.
- Resting Time: Allow the pot pie to rest after baking. This helps the filling set and makes serving much easier.
- Make-Ahead Option: You can prepare the filling a day in advance and assemble the pot pie just before baking for convenience.
- Vegetable Variations: Feel free to swap or add vegetables based on seasonal availability or personal preference.
- Serving Suggestion: Pair with a light salad or steamed green vegetables for a complete meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 95mg
