This is a deceptively familiar version of the beloved winter favorite, pot pie. It's just what Mom might make after a walk on the wild side. All the comfy traditional ingredients go through magical flavor amplification from the umami-loaded hedgehog mushrooms, which bake under an extra-rich cream cheese pastry. The many little bits ingredients to make this excellent pot pie make this appear to be a long recipe, but it's so worth doing. It's perfectly legal to make this in other seasons with mushrooms like chanterelles or meadow mushrooms.
Adapted from "The Wild Table" by Connie Green and Sarah Scott.
For the crust:
For the turkey broth:
For the filling:
*Note: Chicken breasts can be substituted for the turkey breast meat. You can also use leftover roast turkey or chicken meat, adding this directly to the cooked vegetables and sauce.
**Note: Canned chicken broth can be substituted for the turkey broth. Use less salt in the recipe in this case.
***Note: Almost any mushroom, or combination of mushrooms, can be used as a substitute for the hedgehog mushrooms.
For the crust:
Place the cream cheese and butter in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and creamy. Sift the flour and salt into a small bowl and add to the cream cheese mixture. Beat on medium speed until just combined.
Turn the dough onto a lightly floured surface and quickly gather it into a ball. Flatten the ball slightly, cover with plastic wrap, and refrigerate for 4 hours or overnight.
Remove the dough from the refrigerator 30 minutes before rolling out.
For the turkey broth:
Place the turkey wings, onion, carrot, celery, thyme, parsley, and bay leaf in a large stockpot. Add 3 quarts cold water and bring to a boil. Turn down the heat and simmer for 2 hours.
Strain through a colander into a large bowl, reserving the turkey wings and discarding the vegetables. Remove the meat from the wings. Cut into ½-inch pieces and set aside. Skim the fat from the broth. You should have about 1 ½ quarts turkey broth.
Place the turkey broth in a large stockpot. Bring to a boil. Add the turkey breast meat, turn down the heat, and simmer until cooked through, about 15 minutes. Remove the meat to a bowl with a slotted spoon or strainer and set aside to cool. Add any trimmings from cleaning the mushrooms to the broth. Bring back to a boil, turn down the heat, and simmer until the broth is reduced to 3 cups. Strain through a fine-mesh strainer into a bowl and set aside. Cut the turkey meat into ½-inch cubes and place in a large bowl. Add the reserved wing meat and toss to combine.
Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. When the oil is hot, add the hedgehog mushrooms, tossing to coat evenly with the oil. Cook, stirring occasionally, until the mushrooms have released any liquid. Continue cooking and stirring until all the liquid has evaporated and the mushrooms are starting to turn brown. Add the mushrooms to the bowl with the turkey meat.
Wipe out the sautépan, add the remaining 2 tablespoons oil, and place over medium heat. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is soft and translucent, about 3 minutes. Add the carrot and celery and continue cooking until the vegetables are tender, 6-7 minutes. Add the vegetables to the turkey meat and mushrooms in the bowl. Add the peas, stirring gently to mix all the ingredients.
Heat the butter in a large saucepan over medium heat. When the butter is bubbling and just starting to turn brown, whisk in the flour until smooth. Continue whisking for 4-5 minutes, or until the mixture turns golden brown. Whisk in the reserved turkey broth. Bring just to a boil, then turn down the heat and continue cooking, whisking frequently, until the sauce is thickened and the raw flour taste is gone, about 6 minutes. Whisk in the cream, salt, pepper, lemon juice, thyme, and parsley. Cook for 1 more minute. Pour the sauce over the turkey and vegetable mixture and gently stir together. Taste for seasoning, adding more salt or pepper as needed. The mixture should be highly seasoned. Cool to room temperature before assembling the pot pie.
For the pot pie:
Place a rack in the center of the oven. Preheat the oven to 350 degrees.
Place the dough on a lightly floured surface. Roll out into a rectangle, about 8 by 6 inches. Fold the dough into thirds over itself (like folding a letter). Give the dough a quarter turn to the right and roll out again, as directed. Repeat the process of folding, rolling, and turning the dough a total of 3 times. Make sure the board is floured enough to prevent sticking as you roll out the dough. After the final turn, roll the dough into a 12-inch circle.
Place the filling in a 9-inch deep-dish pie plate. Gently cover the top of the filling with the circle of dough. Tuck under the excess dough around the edges, crimping it between your fingers to make a decorative edge. Make sure the dough covers the filling completely and comes to the edge of the pie plate. Brush the dough with the beaten egg. Cut 3-4 slits in the top of the pie in a circular pattern. Place the pot pie on a baking sheet.
Bake for 1 hour, or until the crust is golden brown and the filling is bubbling around the edges. Remove the pot pie to a wire rack and let sit for 15 minutes before serving.