“This is a very versatile recipe for creamed turkey or chicken. I have made pot pie from this recipe with pastry, phyllo dough and drop biscuits — all yummy. You can also serve it as is on top of toast or vol au vents. ”
INGREDIENTS
- 1 medium onion, chopped (about 1.5 cups)
- 3 medium carrots, chopped (about 3 cups)
- 2 small celery stalks, chopped (about 1 cup)
- 1 cup frozen peas
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3/4 cup flour (more if you want it thicker)
- 10 cups chopped cooked turkey or chicken
- 4 cups chicken broth
- 1 1/2 cups milk
- 1 tablespoon dried thyme
- salt & pepper to taste
DIRECTIONS FOR FILLING
- Chop onion, carrots and celery and set aside.
- Chop leftover turkey or chicken and set aside.
- In large pot, melt butter with olive oil, add onion, carrots and celery. Cook, stirring often until slightly tender, about 10 minutes.
- Add flour and stir about 1 minute.
- Add chicken broth and milk. Add peas and turkey or chicken. Cook for 5 to 10 minutes until warmed and sauce thickens a bit, stirring often.
ASSEMBLY
- If you are using phyllo dough, arrange 5-6 layers in the bottom of pan with edges overlapping the sides by 6 inches. If you are using pastry, line bottom and edges of pan and leave small amount overlapping the sides for crimping.
- Pour filling inside.
- If using phyllo dough, fold over overlap. Fill middle with crunched up phyllo dough. If using pastry, cover top with pastry and crimp edges. Put evaporation slit in top if using pastry.
- Bake for 35 to 40 minutes.
When out of phyllo and too lazy to make pastry, make Turkey Pot Pie with a drop biscuit top.
- Gather ingredients for drop biscuits ahead of time, just don’t mix wet with dry ingredients until pot pie filling is ready.
- Pour pot pie filling into prepared pan.
- Mix wet and drop drop biscuit ingredients.
- Lightly form small egg sized balls with biscuit dough, flatten a bit and layer on top of filling, covering entire top. Fill in any cracks with left over dough.
- Bake for 35 to 40 minutes.
Yield: 13 x 9 pan