Photo Credit: Elizabeth Newman
These pot pies make for a perfectly warming, hearty dinner. Pancetta is essentially the Italian version of bacon, and it adds a great salty richness to the creamy inside filling.
You can substitute the turkey with chicken- of even easier- a rotisserie chicken from the grocery store. I love serving these to guests because the presentation is so fun, and you can make them hours ahead of time. You can make the filling earlier in the day, and even cut out and refrigerate the rounds of crust. When it’s time to bake, just pop the circles of crust on top of the ramekins with pot pie filling, and you’re ready to go!
Another great time to make these individual pot pies? The day after Thanksgiving! Consider this recipe as an option for what to do with your leftover turkey, vegetables and herbs. You can even use a store-bought crust to eliminate the mess and stress of making a homemade crust.
Turkey & Pancetta Pot Pies
- 2 tablespoons extra-virgin olive oil
- 4 ounces finely diced pancetta
- 1 tablespoon unsalted butter at room temperature
- 1 large or 2 small shallots chopped
- 2 medium carrots peeled and diced into 1/2-inch pieces
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup flour
- 2 1/2 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 3 cups about 14 ounces roasted turkey breast meat, cut into 1/2-inch pieces
- 1 cup frozen peas thawed
- 1/2 cup frozen corn thawed
- For The Crust:
- 3/4 cup flour plus extra for dusting
- 1/4 cup cornmeal
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 ounce 2 tablespoons unsalted butter, cut into 1/2-inch cubes
- 1 cup grated Parmesan
- 1/3 cup buttermilk plus extra, as needed
- 3 tablespoons extra-virgin olive oil
- Special equipment: 6 10-ounce ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter. A 3-inch round cookie cutter
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- For the filling: In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate. Add the butter, shallots, carrots and thyme to the saucepan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the carrots are tender, 6 to 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes. Add the cooked pancetta, heavy cream, turkey, peas, corn, and the remaining salt and pepper. Simmer for 3 minutes until heated through. Using a ladle, fill the ramekins with the mixture.
- For the crust: In a food processor, pulse together the flour, cornmeal, salt, baking powder, and baking soda. Add the butter and cheese and process until the mixture resembles coarse meal. With the machine running, add 1/3 cup buttermilk and the oil. Process until the mixture begins to form a ball, adding extra buttermilk, 1 teaspoon at a time, if needed. On a lightly floured work surface, roll out the dough into a 10-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 6 circles and place on top of the filling.
- Bake until the crust is golden and the filling is bubbling, 20 to 25 minutes. Cool for 5 minutes before serving.