Château Frontenac Turkey, Sausage & Mushroom Pot Pie
My Mom made this for what is certain to be her annual Christmas ladies’ lunch a couple weeks ago; I loved its similarity to tourtière, the classic version of which I’m not particularly enamoured with, but I also love that it comes from the Fairmont le Château Frontenac in Montréal Quebec City. They make it with skinless, boneless chicken thighs and lidded with a flakey lard pastry crust, but it turned out to be the perfect use of leftover turkey and the vats of stock I’ve been freezing over the past couple days. (I throw the carcass back in the oven in its roasting pan and cook it again until it’s deep brown all over for a richer, darker stock.) I also typically wind up with extra pastry and puff pastry in my freezer after the holidays; unrolling a piece of puff overtop couldn’t be easier, or more impressive-looking, if you’re into that sort of thing.
Wouldn’t this make a lovely New Year’s Eve or Day dish? I thought so too. I may make another to freeze (without its pastry top – without the eggs it’s a perfect candidate for freezing) to thaw, cover and bake for an instant meal a month or so down the road, when snow and cold have lost their lustre and we need something quick and warming for dinner in the dark.
Chicken, Sausage & Mushroom Pot Pie
AuthorJulie
To make the filling, heat the oil and butter in a large skillet set over medium-high heat. When the foam subsides, add the mushrooms, onions and thyme or rosemary; sauté until mushrooms brown, about 8 minutes. Add the sausage, squeezed out of their casings, and sauté until no longer pink, breaking up with spoon. Add turkey or chicken, season with salt and pepper and if it's uncooked, sauté until chicken is opaque, about 5 minutes. Add Madeira or wine and cook, scraping up the browned bits on the bottom of the pan, for about 2 minutes.
Mix the flour with about a tablespoon of butter or oil and add it to the pan along with the broth; bring to a boil. (Alternatively: shake the flour over the meat, toss it around to coat, then pour in the broth.) Simmer until sauce thickens, stirring often, about 3 minutes. Stir in the parsley and season with salt and pepper. Transfer to a baking dish and top with egg slices, if you like. (The pie can be made ahead to this point; cover and chill overnight and when it's time to bake, cover with pastry first.)
When you're ready to bake the pie, preheat the oven to 400°F. Roll out the puff pastry or regular pastry dough on a lightly floured surface until it's about an inch bigger around than your baking dish; drape over the filling. You could leave it over the edge of the baking dish, or crimp it. Cut a few slits in the top and if you like, brush with some lightly beaten egg. Bake pie for 45 minutes, or until bubbly and golden.
Let rest 15 minutes before serving.
Ingredients
Directions
To make the filling, heat the oil and butter in a large skillet set over medium-high heat. When the foam subsides, add the mushrooms, onions and thyme or rosemary; sauté until mushrooms brown, about 8 minutes. Add the sausage, squeezed out of their casings, and sauté until no longer pink, breaking up with spoon. Add turkey or chicken, season with salt and pepper and if it's uncooked, sauté until chicken is opaque, about 5 minutes. Add Madeira or wine and cook, scraping up the browned bits on the bottom of the pan, for about 2 minutes.
Mix the flour with about a tablespoon of butter or oil and add it to the pan along with the broth; bring to a boil. (Alternatively: shake the flour over the meat, toss it around to coat, then pour in the broth.) Simmer until sauce thickens, stirring often, about 3 minutes. Stir in the parsley and season with salt and pepper. Transfer to a baking dish and top with egg slices, if you like. (The pie can be made ahead to this point; cover and chill overnight and when it's time to bake, cover with pastry first.)
When you're ready to bake the pie, preheat the oven to 400°F. Roll out the puff pastry or regular pastry dough on a lightly floured surface until it's about an inch bigger around than your baking dish; drape over the filling. You could leave it over the edge of the baking dish, or crimp it. Cut a few slits in the top and if you like, brush with some lightly beaten egg. Bake pie for 45 minutes, or until bubbly and golden.
Let rest 15 minutes before serving.
One Year Ago: Slow Roast Beef on a Bun and Light Coconut Christmas Cake
This sounds wonderful! I love the blend of flavours in it =D.
Thank goodness for something akin to but lacking the weird spices of tourtiere. Also, hope you are healing from that nasty spill. Now you have even more reason to concentrate on “comfort” food.
Hello!
Just a little correction:
Le Chateau Frontenac is in Quebec City not Montreal.
Wow – thank you! Going to change it. Bon Appetit says it’s in Montreal!
Oh, thank you for this! What an excellent way to use left over chicken.
I hope you’re getting around more easily now, and that the worst of the pain is over.
Have a wonderful New Years.
I’ve always wanted to stay for a night at the chateau Frontenac, it the most elegant symbol of Quebec city! This dish sounds like the perfect winter comfort food for those cold days where all you is a burning fire and a rich steaming meal.
I grew in Quebec City and was very lucky to have had my wedding reception at the Chateau Frontenac. It is definitely in Quebec City.
You will find the Chateau Champlain in Montreal.
Who knew that there were so many Chateaux …..
Great recipe… perfect for winter… I remember the Frontenac well… a magical place… great post!
I remember staring at the Chateay Frontenac on a school trip in Grade 9. Love Quebec City and this version of pie.
Hi Julie
I heard you on the radio this morning talking about Christmas leftovers. There were some very good ideas. I made egg nog bread with leftover egg nogg, and it went over very well at the parties I went to. Happy New Year.
This is such a grande hotel!
Isn’t it the Fairmont? Maybe not.
Who knows?
I would love to go to winter carnival there!
Yes, sorry, typo again. Here’s my source! http://www.bonappetit.com/magazine/2008/12/chicken_sausage_and_mushroom_pot_pie
Shame on Bon Appetit. I sent BA an email via their feedback form about the errors – I doubt anyone will even bother to read it but it was worth a shot.
Reminded me of a very cold Christmas week at a hotel across the park from the Chateau Frontenac many years ago when our budget was small. Fortunately Quebec specializes in hearty winter fare; seemed like we migrated from cafe to cafe to bar that trip. Quebec City is really an overlooked treasure–whatever the season, a beautiful historic city and a bit of France in the New World. Joyeux Noel et Bonne Annee!
This looks like a perfect, cozy dinner! Yum!
When my husband asks for leftovers (of the chicken, mushroom, sausage pie) for dinner, I know I’ve got a hit on my hands. Thank you so much for the post. blessings on your day, k
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