Classic Pot Pies bring warm memories

You all know my love for comfort food. These traditional dishes bring back warm memories, as well as warm feelings in your belly. As we go deeper into winter, these warming dishes keep coming to the forefront of my menu choices.

Today, I want to talk about a dish that came from England with the settlers of the New World; Pot Pie. This entire meal in one dish is a wonder to behold. I want to share two different recipes. First is a Leftover Turkey Pot Pie, which is perfect for the holidays. Second is Beef Daube Pot Pie, a New Orleans twist on this classic. So gather up your ingredients, and Let’s head to the kitchen!

Leftover Turkey Pot Pie

1/4 cup butter

1/4 cup all-purpose flour

1/2 cup diced yellow onion

1/4 cup diced carrot

1/4 cup diced celery

1 cup chopped green bell pepper

1 teaspoon minced garlic

2 cups chicken stock

1/2 cup heavy cream

1 1/2 cups shredded cooked turkey

1/2 cup tasso, chopped

1 teaspoon Worcestershire sauce

1/2 (14.1-ounce) package refrigerated piecrust

Garnish; fresh parsley sprig

Preheat oven to 400℉.

In a large skillet, melt butter over medium heat. Add flour, and whisk until smooth. Cook, whisking constantly, for 2 to 3 minutes. Stir in onion, carrot, celery, bell pepper, and garlic; cook until vegetables are tender, 5 to 10 minutes. Whisk in stock until well combined. Whisk in cream. Stir in turkey, tasso, and Worcestershire sauce; cook until bubbly and thickened, 10 to 12 minutes.

Cover turkey mixture with piecrust, and cut slits to vent.

Bake until crust is golden brown and filling is bubbly in center, 35 to 45 minutes. Let cool for 20 minutes before serving. Garnish with parsley if desired.

Beef Daube Pot Pie

1 1/2 cups boiling water

1/2 cup dried porcini mushrooms

4 tablespoons canola oil, divided

2 cups chopped carrot

2 cups chopped onion

1 1/2 cups chopped celery

3 cloves garlic, minced

3 1/2 pounds boneless chuck roast, cut into 1-inch pieces

3 1/2 teaspoons kosher salt, divided

1 1/2 teaspoons ground black pepper, divided

1 1/2 cups beef stock

1 1/2 cups vegetable stock

3 tablespoons tomato paste

1 tablespoon minced fresh thyme

1 tablespoon minced fresh rosemary

4 bay leaves

3 tablespoons chopped parsley

1 tablespoon red wine vinegar

1 1/2 sheets frozen puff pastry, thawed

1 large egg, lightly beaten

1 teaspoon water

In a medium bowl, combine 1 1/2 cups boiling water and mushrooms. Let stand until softened, about 30 minutes. Strain through a fine-mesh sieve, reserving liquid. Chop mushrooms and set aside.

Preheat oven to 300℉.

In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrot, onion, and celery, cook until lightly browned, about 8 minutes. Add garlic; cook 1 minute. Remove from pan.

Add remaining 2 tablespoons oil to pan. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Add 1/3 of beef to pan; cook until browned, about 5 minutes. Remove from pan with a slotted spoon. Repeat with remaining beef.

Add mushrooms, mushroom liquid, carrot mixture, beef & vegetable stock, tomato paste, thyme, rosemary, and bay leaves to Dutch oven; stir well. Cover, and bake until beef is very tender, about 2 1/2 hours. Discard bay leaves. Stir in parsley, vinegar, 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Remove from oven.

Preheat oven to 425℉.

Place 6 (1 1/2 cup) oven-proof soup bowls on a large rimmed baking sheet. Spoon stew into bowls, leaving 1/2-inch space from the top. On a lightly floured surface, unfold puff pastry, cut into 6 squares. In a small bowl, whisk together egg and 1 teaspoon water. Brush edges on bowls with egg mixture. Place pastry over hot stew. Cut an "X" in the top of pastry. Brush pastry with egg mixture. Sprinkle with remaining 1/2 teaspoon salt.

Bake until pastry is puffed and golden brown, about 10 minutes.

If you are inclined, you can take these dishes to another level by making your own pie crust. Since baking is not my specialty, I always stick to pre-made. Either way, you get a nice flaky crust to cover your dish.

From my wife Peggy and I, Merry Christmas!