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Chef Yesica Arredondo’s shares her hearty turkey pot pie recipe.

By Chantal Rice, Photos courtesy of Carlos Benavides of CityView Productions Inc.

As Chef Yesica Arredondo can attest, it’s always a good time for pie—particularly if you dutifully packed your freezer with leftover Thanksgiving turkey and are pondering the best December use for the tasty gobbler. With more than 15 years of culinary experience, a multicultural background and a dedication to promoting Texas ingredients, Arredondo, the chef de cuisine at Cannon + Belle at Hilton Austin, cooked up a flavor-forward recipe that will make for the ultimate comfort-food meal this holiday season.

“This is one of my favorite holiday dishes to make the day after Thanksgiving because I always end up with so much leftover turkey,” Arredondo says. “It’s perfect for the season and weather; it’s hearty, homey and very comforting. I’m a huge fan of chicken pot pie, so I always look forward to Thanksgiving so I have an excuse to make this twist on the classic recipe. My family always enjoys it because they say it’s an upscale version, with the pearl onions, mushrooms and baby carrots.”

TURKEY POT PIE

Serves four

Ingredients

2 tablespoons butter

1 cup pearl onions, frozen or fresh

1 cup baby mushrooms, quartered

2 stalks celery, diced

4 baby carrots, halved lengthwise

4 tablespoons flour

2 cups chicken or turkey stock

2 cups heavy cream

8 baby potatoes or fingerling potatoes, halved

2 cups turkey, shredded

2 tablespoons mixed herbs (chives, parsley, thyme)

1/2 cup frozen peas, thawed

1 frozen pie crust, thawed

1 egg, lightly beaten

Directions

1. Preheat the oven to 350 degrees.

2. Melt the butter in a medium-sized saucepan and cook the onions until they’re tender. (Chef’s note: Caramelize the onions to add even more flavor.)

3. Stir in the celery and carrots. Cook them for two minutes or until they’re caramelized.

4. Stir in the flour and cook for two minutes.

5. Add the chicken (or turkey) stock and heavy cream, and bring the mixture to a simmer.

6. Add the potatoes and simmer until they’re tender and the broth has thickened.

7. Stir in the turkey meat, herbs and peas.

8. Pour the mixture into a 2.5-quart oven-safe casserole dish.

9. Top the dish with the thawed pie crust. Dust a little flour on top if it’s needed and brush it with egg.

10. Bake the pot pie for 30 minutes or until the crust is golden

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