This recipe may be coming your way just a few days too late. But here at my house I still had a whole wad of turkey left over and hadn’t done anything with it. I saw on somebody else’s blog that they’d made pot pie. What a thought! Hadn’t made it in years.
Back in my youth (my 20’s), turkey a la king was my go-to entree for entertaining. I even baked a turkey just so I could make it. With those little puff pastry shells. Some of you are probably turning your nose up in disdain. Guess that tells you how old I am! I had a hand-me-down copper chafing dish, from my mother. She’d rarely used it. I can’t say that I did either, but it did look pretty with the pile of turkey a la king in it. I gave it away years ago. And haven’t made turkey a la king since.
Really, I didn’t have a recipe for this. I just made it up as I went along, though I made mental notes about what I did. And turkey (or chicken) pot pie is quite versatile. If you don’t have mushrooms, that’s fine. Eliminate them. Same with the zucchini. It happened to be what I had on hand. Onions, carrots and celery, though, are a must. Because I didn’t feel like making a piecrust from scratch, I used Trader Joe’s canned (fresh) biscuits. They were pretty good, although like the Pillsbury counterpart, they don’t taste like much the next day. Plan on eating them up when they’re fresh baked. And you’ll want to bake them separately so the bottoms don’t get soggy in the creamed turkey mixture.
When I finished making the turkey mixture, I tasted. And tasted. Something was missing. More thyme. Finally I tried some lime juice. That was it. And fairly copious amounts of pepper and salt too. I was surprised how much it took to brighten up the flavor. So if you have some turkey lurking in your freezer, maybe this is the ticket. Here’s what I did with it: after serving up the two portions (top photo) I lined with plastic wrap a bunch of larger-sized ramekins. Poured the turkey mixture into them. Carefully folded over the plastic wrap to cover the turkey mixture. Refrigerated them overnight, then
they went in the freezer. After they were completely frozen I removed the plastic-wrapped big coins, wrapped them in foil, then those went into large freezer-style plastic bags and into the freezer where they will reside until one night when I don’t feel like cooking. I’ll remove the plastic wrap and just plop them right into the ramekins. I ended up with servings for about 10 or 11. In the picture at right you can see the frozen “coins,” I call them. My DH thought the turkey pot pies were excellent, and he doesn’t say that lightly when it comes to turkey. Turkey is not his favorite thing, although he eats it. He tried to talk me into making a completely different meal for Thanksgiving (like a rib roast). I put the damper on that idea right then and there. We eat it only one time a year, for goodness’ sake!
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Turkey Pot Pie
Recipe By: My own concoction
Serving Size: 10
1 tablespoon olive oil
2 tablespoons unsalted butter
1 large onion — diced
4 medium carrots — diced
4 stalks celery — diced
1/3 cup all-purpose flour
2 teaspoons salt — or more to taste
1 teaspoon freshly ground black pepper — or more to taste
1 tablespoon thyme
1 1/2 cups 2% low-fat milk — or more if needed
3/4 cup half and half
1 1/2 cups water
1 tablespoon chicken broth concentrate — (available from Penzey’s) or use dry granules
1 medium zucchini squash — diced
1 cup mushrooms — sliced or chopped
6 cups turkey, diced — mixture of light and dark meat
1 1/2 cups frozen peas
1/4 cup fresh parsley — minced
1/3 cup heavy cream
2 tablespoons lime juice — from 1 lime
Biscuits or pastry top crust
1. In a large, heavy pan (3 inch sides at least) add the oil and butter. When it has begun to shimmer and bubble, add the onions, celery and carrots. Saute for about 4-6 minutes. Add the flour and stir until the flour has been mostly absorbed, then add the chicken concentrate, milk, half and half and water. Season with salt, pepper and thyme. Bring to a boil and turn down to a low heat and simmer for about 10 minutes, until the vegetables are mostly tender. Add the zucchini and mushrooms and continue cooking until the vegetables are cooked through. Add more water or milk if the mixture is too thick. If it’s too thin, add a tablespoon or so of flour to the bowl of turkey chunks.
2. Add the diced turkey, frozen peas, parsley and continue cooking until they are heated through.
3. Add the lime juice and taste for seasoning. Add heavy cream. Spoon the mixture into ramekins (large) or into ovenproof bowls or in a large ceramic casserole dish with straight sides.
4. Do not bake biscuits on top of turkey mixture unless it’s piping hot when you start. Alternately, bake biscuits on a small baking sheet (then place the hot biscuit on the top of the ramekin when ready to serve) or make a pastry crust for the top of each ramekin. Bake ramekins at 350 for about 15-18 minutes. If you’ve refrigerated them, bake for 30 or more minutes until they’ve begun to bubble. Allow to cool for at least 5 minutes before serving.
Per Serving (not including biscuits or a piecrust): 292 Calories; 15g Fat (47.0% calories from fat); 24g Protein; 15g Carbohydrate; 3g Dietary Fiber; 80mg Cholesterol; 885mg Sodium.
A year ago: Swiss Chard with Cranberries
Two years ago: Cauliflower Soup with Scallops

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