turnips are superior to carrots in this dish
After baking a hearty chicken pot pie from scratch for my mom’s birthday, I wanted to try the different pot pie recipes I had seen. Leeks? Yes! Turnips? What? I’ve never had turnips before, so I made sure to add them to the grocery list. According to Molly from the BA test kitchen, turnips are far better than carrots in a pot pie. And after making this recipe, I completely agree. I never like carrots, and turnips have a slightly sweet flavor that reminds me of yellow sweet potatoes, but still kind of have a carrot-like texture. Kind of weird, but better than carrots.
This casserole pie is not exactly a pot pie because there is only one layer of pie crust, on the top. Which is great in my opinion, because you can enjoy the filling without eating too much crust. But don’t get me wrong, I love the crust. One layer just allows the filling to be the star of the show. This recipe uses canned cream of mushroom soup, which is so much easier than making butter-flour-milk-cream filling from scratch. However, it is salty, so you need to adjust salt levels accordingly.
Ingredients:
- 2 leeks, chopped into 1 inch pieces
- 2 turnips, peeled and, cubed into 1 inch pieces
- 2 cloves garlic
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp Herbs de Provence
- Salt, pepper, to taste
- 1 can cream of mushroom soup
- 1 1/2 cups water
- Up to 1/3 cup flour, as needed
- Puff pastry or pie dough
- 1 tsp milk
Directions:
- Cook leeks in a skillet with oil, about 5 minutes.
- Add turnips, garlic, and spices, cook for additional 7 minutes, until tender.
- Transfer vegetables to a casserole dish.
- In the skillet, bring soup and water to a boil.
- Thicken if needed, with flour first mixed in water.
- Add to casserole dish and incorporate with vegetables.
- Place dough on top, cutting a cross slit in the center.
- Brush dough with milk.
- Bake at 400F for 30 minutes, or until crust is golden brown. Enjoy!
