After the classic Thanksgiving spread (and you'd better not forget the cranberry sauce shaped like a can... it is essential to Thanksgiving)...
(Mr. and Mrs. Pilgrim are also essential.)
And after the ubiquitous open-face hot turkey sandwich with various reheated side dishes, your humble correspondent began to wonder if there were any other possibilities for that enormous Tupperware dish full of roasted turkey. (Is it just me or does it seem to multiply in there overnight?)
This morning, as I pondered a frugal way to use up the leftover turkey, I remembered a recipe for chicken pot pie that I'd printed out a while back but never managed to make. I'd been planning to buy a rotisserie chicken to skip the "roast the chicken" part, but hey, I have roasted turkey RIGHT HERE!
With a bit of tweaking... (okay, who am I kidding. I subbed roasted turkey for the roasted chicken in the recipe and halved the whole thing. Other than that, its identical. I do not have the skill set to tweak recipes) ... I am happy to report that Turkey Pot Pie was a total hit in our house.
In fact, it smelled so good coming out of the oven, I couldn't even get a picture before we'd already dug in.
Steven even asked for seconds. That is the hallmark of a good recipe.
(I might have had seconds, too.)
We've got enough for one more meal, which pleases the budget-checker in me, but its disappearing fast.
Turkey Pot Pie (adapted from Smitten Kitchen)
For the dough:
1.5 cups of flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1 stick of cold unsalted butter, diced
1/4 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
For the filling:
3 cups roasted turkey, cubed
1 chicken boullion cube
2.5 cups chicken stock (I actually used 2 cups (one can) plus 1/2 cup of water)
3/4 stick of unsalted butter
1 onion, chopped
1/2 cup flour
1/8 cup heavy cream
1 cup frozen carrots
1 cup frozen peas and pearl onions (you can omit the pearl onions if you want)
1 teaspoon dried parsley
To make the pasty, mix the flour, salt, and baking powder together in your blender. Add the diced butter and mix quickly with your fingers until each piece is coated with flour. Pulse until the butter globs are the size of peas. Add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. (This can also be made a day or more in advance -- I made the dough this morning before we went out for breakfast, and it sat in the fridge for about 8 hours. No problemo.)
To make the filling, preheat the oven to 375 degrees F. Heat the chicken stock in a small saucepan and dissolve the bouillon cube in the stock. In a large stockpot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 1 teaspoon kosher salt, 1/4 teaspoon pepper, and the heavy cream. Add the cubed turkey, frozen carrots, frozen peas and onions, and the dried parsley. Mix well and remove from heat.
Roll out your dough to roughly the size of the baking dish you plan to use. (Make sure your dish isn't too huge, or your dough will sink in the middle. You might try two smaller dishes instead of one larger dish.) Brush the outside edges of the baking dish with the egg wash, then place the dough on top. Trim the dough to 1/2-inch larger than the top of the baking dish. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with kosher salt and black pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
And then grin as your household taste-tester (read: Steven) asks for seconds.