Hopefully you have eaten all your Thanksgiving turkey, but if you still have some left over, this is a delicious classic recipe for cooked turkey, chicken or ham. Yes, you could make it the easy way using a can of condensed soup, but this sauce is so simple and we all have flour, butter and milk at home. I think a veloute sauce is much tastier with this pie (it's a bechamel sauce made with chicken stock). I try to have a jar of "Better than Bouillon" in my fridge, so I can always make my own chicken broth.
For convenience and speed, I used frozen puff pastry but you can buy regular frozen pie crust or even make your own, much nicer! Just make sure it's defrosted in the fridge before you start. I like to use fresh vegetables such as onion, carrot, celery, mushrooms, leeks, spinach, bell pepper, zucchini and frozen peas or corn. However, frozen mixed veg could also be used if you're a beginner. By all means, just use vegetables and omit the meat if you fancy a meat free meal.
So, you choose the vegetables, add the protein and sauce, then top with pastry and bake. Easy as pie!
Turkey Pot Pie
(Serves 4)
Ingredients:
3 tablespoons butter
1 small onion, peeled and diced
2 carrots, peeled and sliced
2 stalks celery, sliced
1/4 cup flour
1 cup chicken broth
1 cup milk or half and half
1 cup frozen peas
2 cups cooked turkey, diced
1/2 teaspoon dried mixed herbs
Salt and pepper to taste
1 layer frozen puff pastry, defrosted in fridge
Directions:
- In a medium saucepan with lid, melt the butter over medium heat. Add the prepared vegetables and saute for 2 to 3 minutes. Add a little of the measured broth to the pan, cover with lid and simmer on low until the vegetables are tender, approx. 5 minutes.
- Add the flour to the vegetables and increase heat to medium high. Stir with wooden spoon until a roux is formed or the flour mixture thickens and turns a light golden brown.
- Gradually pour in the chicken broth and milk and stir continuously until the sauce thickens. Season with dried herbs, salt and pepper to taste.
- Remove from the heat and stir in the peas and diced turkey.
- Transfer the mixture to a baking dish and set aside. Preheat oven to 400 degrees F.
- On a floured work surface, roll out the pastry to fit the pie dish. Lay over the filling, cut with scissors or knife to leave a 1 inch overhang. Turn the edge under all around and press the pastry down firmly to the dish rim to secure.
- The top can be brushed with beaten egg or milk and cut 3 or 4 slits.
- Place dish on baking tray and bake in preheated oven for 30 to 40 minutes until golden brown and filling is bubbling.
- Serve immediately and enjoy.
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