STUDIO CITY (KCAL9) — Attila Bollok, the Chef de Cuisine of the French brasserie Comme Ça, stopped by KCAL9 Friday to tell viewers how to make a wholesome and healthy turkey pot pie!
3 Sticks Butter (unsalted)
8 oz Cream Cheese
2 ½ Cups Flour
1 Teaspoons Salt
4 Teaspoons Ice – cold water
2 Teaspoons apple cider vinegar
Combine butter, cream cheese, salt, and flour into a bowl mixer and with a paddle attachment work on low until crumbly. Add water and vinegar and mix until fully incorporated. Pull dough from mixer and work hand by folding it over two to three times, then separate into equal parts, wrap in plastic and rest in refrigerator for at least one hour.
1 Cup Carrots (diced small)
1 Cup French green beans (cut into 1 inch batons)
½ Cup chopped onions
½ Cup celery (diced small)
¼ Cup fresh chopped herbs (mix of rosemary, oregano, parsley)
2 Cups chopped cooked turkey breast or dark meat
4 Tablespoons Butter
3 Tablespoons A.P. Flour
2 ½ Cups whole milk
Pinch of grated nutmeg
Salt and Pepper
Blanch each the carrots, green beans, and celery in salted water until “al dente” (Meaning leave some bite, they are going to cook further in the actual pie!) Strain and set aside.
Sautee the onions in a pan with tablespoon of butter, salt and pepper. Cook until nearly tender and combine with the mirepoix mixture.
Bechamel Sauce: In a small sauce pot start with melting the remaining butter over low heat. Sprinkle the flour into the butter slowly to ensure smoothness. Continue to cook for 3-4 minutes. Slowly pour the milk into the pot while whisking continuously as to prevent lumps. Season with salt, pepper, and a pinch of nutmeg and cook for another 6-7 minutes. Sauce should be smooth and creamy.
Roll 1 part of pie dough out to 1/8 of an inch in a circle. Line a 9-inch pie shell with the first layer of dough. Mix filling mixture, incorporating all vegetables, turkey, herbs, and béchamel and spoon into pie pan. Finishing rolling pie crust, layer over, but don’t forget to get some fun designs in there!
Bake in a 400 degree preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.