FINALLYthere is a chill in the air and it is time to break out the comfort. Nothing is more satisfying than a hearty pot pie; well except pot pie bubbling with homemade chili. Big or small the pot pie encompasses every aspect of a great meal. A soft, tender and moist protein that has been slow cooked with vegetables and seasoned to perfection.
The base for this pot pie is one of my favorite comfort combinations, smoked turkey, white beans and kale. Poblano and jalapeno peppers turn up the flavor dial a few notches to perfectly bring in a subtle earthy heat. All this is stewed together until it becomes one with each other and turns into a sumptuous molten mass. Top with puff pastry, either individual portions or in a family style casserole, and then baked until golden brown.
For more great recipes and to pre-order Chef Troy’s new cookbook “Pseudo Southern” visit www.cheftroy.net and be sure to watch Chef Troy every Tuesday morning from 7-9 on WCCB Charlotte for his live cooking show “Troy’s Everyday Eats”.
Smoked Turkey & White Bean Chili Pot Pie 1 Each-Smoked Turkey Leg 3 Tablespoons-Canola Oil 1/4 Cup-White Onion-fine diced 3 Cloves-Garlic-smashed and chopped fine 1 Each-Poblano Pepper-stem, seeds removed and fine diced 1 Each-Jalapeno Pepper-red if available, stem, seeds removed and fine diced 1 1/2 Tablespoons-Ground Cumin 1/2 Teaspoon-Kosher Salt 1/4 Teaspoon-Black Pepper 1/4 Cup-All Purpose Flour 4 Cups-Chicken Stock 2 Cups-Kale-stem removed, cut into 1” pieces 1-16 Ounce Can-Cannellini Beans-Northern or Navy Beans-drained 1 Sheet-Puff Pastry-thaw according to package instructions 1 Each-Egg Yolk 1 Tablespoon-MilkDirections1. Preheat oven to 375 degrees2. Place the turkey leg in an oven safe dish or iron skillet, add 1 cup of water and cover with aluminum foil and place in preheated oven until tender and falling off the bone, about one hour. Remove and let cool enough to handle. Remove and discard the skin, pull meat off bone, rough chop into bite size pieces. 3. In a pot warm the oil over medium heat, add the onions, garlic, poblano and jalapeno peppers. Cook stirring frequently until onions are translucent and starting to color, about 5 to 7 minutes.4. Season with cumin, salt and pepper, stir to combine and add the flour. Cook, stirring frequently, until flour has coated the vegetables, about 5 minutes and has absorbed any liquids in the pot.5. Raise the heat to medium high, add the chicken stock and cook until liquid starts to thicken, 8 to 10 minutes. Add the kale, stir to wilt, add the turkey and beans, stir to combine and let cook until sauce has thickened.6. Whisk milk into egg yolks, lay puff pastry sheet on a floured surface and brush top with egg wash. (if making individual servings cut pastry into squares a little larger than the dish and then brush with egg wash).7. Place the Turkey Chili in a pie pan or into individual size oven safe dishes. Top with puff pastry egg wash side down, gently press edges on to surface of pan/dish and brush top with egg wash.8. Season top of pastry with salt and pepper, make a few small holes in pastry to allow the steam to escape and place in preheated oven for 15 to 20 minutes or until pastry is golden brown.9. Serve immediately with a green salad or simple dessert.
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