Last Night's Dinner - Turkey Pot Pie
For Shabbat in the Sukkah I made a big roast turkey. We had the inevitable leftovers so last night I made turkey pot pie. I have added the changes that I make in italics
1 1/2 poundsleftover turkey
2 cups chicken broth
1 1/2 tablespoons vegetable oil
1 medium-large onion chopped
3 medium carrots, peeled and cut crosswise 1/4-inch thick (I use 1 bag frozen carrots)
2 small celery ribs, cut crosswise 1/4-inch thick
Salt and pepper
4 tablespoons butter
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoons dried thyme
1 tsp poultry seasoning
3 tablespoons dry sherry
3/4 cup frozen green peas, ( I use a whole 10oz bag)
3 tablespoons minced fresh parsley
2 box commercial puff pastry or phyllo dough ( I use regular pie dough)
Adjust oven rack to low-center position; heat oven to 400 degrees.
Increase heat to medium-high; heat oil in Dutch oven. Add onion,
carrots, and celery and saute until just tender, about 5 minutes. Season
to taste with salt and pepper. Meanwhile, shred chicken into bite-size
pieces. Transfer cooked vegetables to bowl with chicken; set aside.
Heat butter over medium heat in Dutch oven. When foaming subsides, add
flour; cook for about 1 minutes. Whisk in reserved chicken broth, milk,
any accumulated chicken juices and thyme. Bring to a simmer, reduce heat
to low and continue to simmer, stirring, until sauce fully thickens,
about 1 minute. Season to taste with salt and pepper; stir in sherry.
Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas
and parsley, and adjust seasonings. Pour mixture into a 13-by-9 inch pan
or any shallow baking dish of similar size or into six 12-ounce
ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden
brown and filling is bubbly, about 30 minutes for large pies, 20 to 25
minutes for smaller pies
(I have 10-12 oz glass ramekins that I use and it makes 5. I use the pastry dough for both top and bottom)
1 1/2 poundsleftover turkey
2 cups chicken broth
1 1/2 tablespoons vegetable oil
1 medium-large onion chopped
3 medium carrots, peeled and cut crosswise 1/4-inch thick (I use 1 bag frozen carrots)
2 small celery ribs, cut crosswise 1/4-inch thick
Salt and pepper
4 tablespoons butter
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoons dried thyme
1 tsp poultry seasoning
3 tablespoons dry sherry
3/4 cup frozen green peas, ( I use a whole 10oz bag)
3 tablespoons minced fresh parsley
2 box commercial puff pastry or phyllo dough ( I use regular pie dough)
Adjust oven rack to low-center position; heat oven to 400 degrees.
Increase heat to medium-high; heat oil in Dutch oven. Add onion,
carrots, and celery and saute until just tender, about 5 minutes. Season
to taste with salt and pepper. Meanwhile, shred chicken into bite-size
pieces. Transfer cooked vegetables to bowl with chicken; set aside.
Heat butter over medium heat in Dutch oven. When foaming subsides, add
flour; cook for about 1 minutes. Whisk in reserved chicken broth, milk,
any accumulated chicken juices and thyme. Bring to a simmer, reduce heat
to low and continue to simmer, stirring, until sauce fully thickens,
about 1 minute. Season to taste with salt and pepper; stir in sherry.
Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas
and parsley, and adjust seasonings. Pour mixture into a 13-by-9 inch pan
or any shallow baking dish of similar size or into six 12-ounce
ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden
brown and filling is bubbly, about 30 minutes for large pies, 20 to 25
minutes for smaller pies
(I have 10-12 oz glass ramekins that I use and it makes 5. I use the pastry dough for both top and bottom)
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