Yield: 16 Establishment: Restaurant   Ethnicity: American   Meal Type: Main Course, Entrée, Child's Menu   Preparation Method: Roast, Bake   Product Type: Whole   Dish Type: Pot Pie

Preparation

1/2 Cup vegetable oil

1 Tablespoon fresh thyme, chopped

3 Tablespoons fresh parsley, chopped

1 Medium shallot, chopped

4 Cloves garlic, chopped

1 8-Pound WHOLE TURKEY

1 Large white onion, diced

4 Ribs celery, diced

2 Large carrots, diced

1 Cup dry white wine

1 Quart TURKEY STOCK

1 Cup shelled fresh peas

1 Cup sliced button mushrooms

1 Cup chopped red skinned potatoes

2 Cups heavy cream

To taste salt and freshly ground black pepper

1/4 Pound unsalted butter, softened

1/2 Cup all-purpose flour

In a small bowl, mix together oil and 1-½ teaspoons each thyme, parsley, shallot and garlic. Reserve remaining herbs. Rub oil-seasoning mixture over turkey. Place turkey on a tray, cover with plastic wrap and refrigerate overnight. Place turkey on a rack in a shallow roasting pan in a preheated 450°F oven. Immediately reduce temperature to 350°F. Roast turkey for about 2-½ hours or until a meat thermometer inserted into the thigh reads 180°F. Remove turkey from the oven and let cool slightly. Remove skin and meat from bones. Cut turkey meat into 1-inch pieces and reserve. Discard skin and bones. Discard all but 3 tablespoons pan drippings in the roasting pan. Heat drippings in pan on stove top. Add onion, celery and carrots and sauté over medium heat for 3 minutes, until tender. Add wine to deglaze pan, loosening any browned bits on pan. Add turkey stock, peas, mushrooms and potatoes. Bring to a boil over medium heat. Add heavy cream and reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste. Bring to a boil over high heat and add shredded turkey. Bring back to a boil. Reduce heat and simmer about 5 minutes, until ingredients are fully cooked. In a small bowl, combine the butter and flour into a paste. Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened.

Baking

3 Pounds puff pastry, cut in rounds to fit ramekins

1 Large egg, beaten with 1 teaspoon water

Ladle turkey mixture into 8-ounce individual ramekins. Cover each with puff pastry circles, allowing a 1-inch overhang. Crimp pastry to edge of the bowl. Using a fork, gently prick pastry to allow steam to escape, being careful not to break the dough. Gently brush egg mixture over the surface of puff pastry. Bake in a preheated 350°F oven for 12 to 15 minutes, until pastry edges are brown.

Recipe Source: This recipe is on the award winning Children's Menu at the City Tavern, Philadelphia, PA. Recipe developed by Chef and Proprietor Walter Staib.

Nutrition Facts Calories 820   Calories from Fat 410 % Daily Value* Total Fat 46g 71% Saturated Fat 18g 90% Cholesterol 185mg 62% Sodium 730mg 30% Total Carbohydrate 58g 19% Dietary Fiber 8g 32% Sugars 2g   Protein 42g   Vitamin A 40% Vitamin C 10% Calcium 6% Iron 30% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4