Turkey & Potato Pot Pie Recipe
1-1/2 cups cold or room temperature chicken broth
350 g red potatoes, cut into 3/4″ cubes
1 cup coarsely grated peeled yam (about half a medium yam)
1/4 cup finely chopped shallots
1 tsp finely chopped fresh rosemary (plus sprigs for garnish, if desired)
1 tbsp cornstarch mixed with 3 tbsp cold water
1/2 tsp Worcestershire sauce
1/4 tsp cumin
3 cups cooked chopped turkey or chicken
Salt and pepper to taste
200 g frozen puff pastry, fresh or thawed from frozen
Flour for dusting
Step 1: Preheat the oven to 400ºF.
Step 2: In a loosely covered pot, simmer cubed potato in chicken broth for 10 minutes. Add grated yam, shallot and rosemary and simmer for another 8 minutes, until the grated yam is softened but not pulpy. Stir in cornstarch-water mixture and cook until the sauce is thickened, about one minute. Turn off the heat and stir in the Worcestershire sauce, cumin, and turkey or chicken. Season to taste. (This filling can be made a day ahead, cooled and chilled until ready to use.)
Step 3: On a floured surface, with a floured pin, roll out puff pastry into a 12″ square. Cut out circles 1/4″ larger than the pie pans. Mound filling in the pans. Cover the filling with the pastry circles, pinching the edges around the rims of the pans. Cut slits in the top of the pastry. Thread rosemary sprigs through two slits in each top, if desired.
Step 4: Place the pans on a baking sheet. Bake 15-20 minutes until the pastry is puffed and golden.