Serves: 5
Total Calories: 596

BROTH
1 onion, cut into large wedges
2 carrots, scrubbed and cut into large pieces
1 stalk celery, cut into large pieces
1 bay leaf
2 turkeys legs
1/2 teaspoon salt
FILLING
3 tablespoons unsalted butter
2 medium leeks, white and pale green parts only, halved and sliced
3 medium carrots, chopped
2 stalks celery, sliced
1/3 cup all-purpose flour
3 cups of the reserved broth, save any leftover broth for another use
reserved turkey meat, chopped
1/2 cup frozen green peas
1 tablespoon fresh flat-leaf parsley, finely chopped
salt and pepper to taste
DOUGH
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
8 tablespoons , cold, unsalted butter, cut into pieces
1 teaspoon finely grated lemon zest
3/4 cup milk, plus additional for brushing

For the broth:
Set Global Sun Oven out to preheat.

Combine all ingredients into a large pot. Add four cups water, cover and place in GSO. Cook the ingredients until meat is tender and broth is fragrant; 2 - 3 hours. Remove turkey leg and set aside. Drain broth into a large bowl. Discard solids. Allow broth to cool and skim fat off the top. The broth will be used for the filling. When turkey legs are cool enough to handle remove all the meat from the bones reserving it for the pie filling; discard skin and bones.

For the filling:
Melt Butter in a 9-inch cast-iron skillet over medium high heat. add leeks, carrots, and celery and cook until vegetables are softened; about 5 minutes. Stir the flour into the mixture and cook for about 1 more minute. Pour in the broth and whisk until it comes to a boil. Reduce heat slightly and simmer until thickened; about 3 minutes. Stir in turkey and peas and remove from heat. Stir in parsley. Add salt and pepper to taste.

For the dough:
Whisk the flour, baking powder, sugar, and salt in a large bowl. Using your fingers, rub 3 tablespoons of the butter into the flour until the mixture is sandy. Work in the remaining butter until if forms pea-size pieces. Stir the lemon zest into the milk and stir the milk into the flour mixture to make soft dough. Turn the dough onto a floured work surface and pat into a 1/2-inch-thick rectangle. Fold the dough in thirds like you would a letter, then pat into a 9-inch-wide disk. You may cut dough into pieces or leave in one piece.

Bring the filling to a simmer. If using pieces arrange them on the filling, if leaving in one piece cut a small hole in the center and place on the filling. Brush the dough with milk. Bake in GSO until topping is golden brown; about 1 hour. Let potpie rest for 5 minutes before serving.

Nutritional Facts:

Serves: 5
Total Calories: 596
Calories from Fat: 288

More Recipes from the Sun Oven Cooking Cookbook:
Sun Oven Turkey Roulades with Spinach and Prosciutto
Sun Oven Cardamom-Honey Roast Turkey Thighs
Sun Oven Roast Turkey Thighs with Sage and Garlic
Solar Biscuits and Pot Pie
Solar Roasted Turkey
Solar Turkey Loaf
Turkey Thighs and Stuffing
Solar Baked Turkey and Biscuit Potpie
BBQ Turkey Thighs
Stuffed Turkey Breast