Everyone's heard of chicken pot pie. Well, take a gander at this turkey pot pie. It's a great way to use up leftover turkey. Serves six to eight.
Things You'll Need
- 1/2 c. all-purpose flour
- 6 tbsp. butter divided
- 3 medium carrots sliced into 1/4-inch rounds
- 2 small stalks celery sliced 1/4-inch thick
- 2 c. canned chicken broth
- 2 tbsp. dry sherry
- 2 tbsp. beaten egg
- 3 tbsp. minced fresh parsley
- 2 to 3 pinches grated nutmeg
- several drops lemon juice
- 1 1/2 c. milk
- 1 medium chopped onion
- 3/4 c. frozen, thawed peas
- piecrust dough (enough for a 9-inch pie)
- 4 c. shredded leftover turkey
- white pepper
- Baking Pans
- Pastry Brushes
- Rolling Pins
- Wire Whisks
Melt 4 tbsp. of the butter in a large saucepan over medium-low heat.
Whisk in flour. Whisking constantly, cook 1 minute.
Remove the pan from heat, add chicken broth and whisk until smooth.
Whisk in milk.
Increase heat to medium and bring the mixture to a simmer, whisking constantly.
Remove pan from heat and whisk to break up any lumps.
Return pan to heat, whisking. Bring to a simmer and cook 1 more minute.
Stir in the turkey meat and add sherry. Cook 1 more minute.
Remove from heat and stir in lemon juice, salt and pepper to taste, and nutmeg. Set aside.
Place rack in upper third of the oven.
Preheat oven to 400 degrees F.
Butter a 13-by-9-inch baking pan.
Heat remaining 2 tbsp. of butter in a skillet over medium-high heat and wait for the foam to subside.
Add onion, carrots and celery, and cook 5 minutes, stirring often.
Add vegetable mixture to reserved turkey mixture and stir well.
Add peas and parsley, and stir.
Pour the turkey mixture into the prepared pan.
Roll pie dough out into the shape of the pan, place over the turkey and press the edges against the sides of the pan. (See "How to Make Pie Crust Dough.")
Brush the top with the beaten egg.
Bake pot pie 25 to 35 minutes, or until the top is browned.
Tips & Warnings
- You can also use biscuit dough for the top. (See "How to Make Basic Biscuits.")
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