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Ground Turkey Meat Pie
Course:
Casserole/Pot Pie
Cuisine:
French
Prep Time:
30
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
6
servings
Calories:
410
kcal
Author:
Gloria Duggan | Homemade & Yummy
Turkey Veronique is a rustic French meat pie combining ground turkey, green grapes and a cream sauce. Easy French cooking at home.
Print Recipe
US Customary
-
Metric
Ingredients
For the Pot Pie:
1
pound
of ground turkey
¼
cup
small onion
(diced)
1
tablespoon
olive oil
Salt & pepper to taste
1 ½
teaspoon
Provencal Herb seasoning
¼
cup
white wine
1
cup
evaporated milk
¼
cup
flour
⅓
cup
mayonnaise
1
cup
seedless green grapes
(cut in ½)
For the Pastry Topping:
1 ⅓
cups
all-purpose flour
2
teaspoons
baking powder
½
teaspoon
salt
¼
butter
(melted)
⅓
cup
milk
1
egg
(beaten with 1 tablespoon of water)
Instructions
Preheat oven to 425º F.
Grease a dish (round, square or rectangular) and set aside. 11x13 is around the size of the pan I used.
In a measuring cup combine the evaporated milk and flour till smooth.
Add the salt, pepper and Provencal Herb seasoning, combine and set aside.
To make the Pot Pie:
In a skillet heat oil over med-high heat.
Sauté the turkey until no longer pink (about 5 minutes).
Add the diced onion and sauté for another 5 minutes.
Add the wine and sauté for 2 minutes.
Add the flour/milk mixture and cook for 1-2 minutes until thickened.
Remove from heat and stir in grapes and mayonnaise.
Place meat mixture into prepared casserole dish and set aside.
To make the Pastry Topping: (Make first, and wrap until ready to use)
Combine flour, baking powder and salt in a bowl.
Add milk and butter, and combine to form a ball.
Wrap in plastic and rest until ready to roll.
Rolling the Pastry:
On a floured surface, knead dough several times.
I like to use a silicone mat to roll on.
Using a rolling pin, roll to about ¼ inch thickness (or thinner if you prefer)
Using a knife (or pizza cutter) cut the dough into ½ wide strips.
Place strips on top of casserole forming a lattice (directions in the post)
or just crisscross the strips if that is easier.
Beat the egg and water, and brush the top of the pastry.
Bake for approximately 23-25 minutes.
Pastry should be browned, and meat mixture should be bubbling.
ENJOY!!
Video
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Nutrition
Calories:
410
kcal
|
Carbohydrates:
36
g
|
Protein:
25
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Cholesterol:
70
mg
|
Sodium:
370
mg
|
Potassium:
633
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
173
IU
|
Vitamin C:
2
mg
|
Calcium:
208
mg
|
Iron:
2
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.