Quick Turkey Pot Pie
Serves 6
Use leftover turkey and roux to make this quick pot pie, which is basic enough to allow for alterations — add any extra vegetables you have. The recipe is for the filling; you can top it with whatever you have on hand, including leftover scraps from pie crust or baked puff dough — just scatter these over the thick soup. Or, serve with biscuits or dinner rolls. 2 tablespoons olive oil 1 small yellow onion,
diced 1½ cups frozen mixed vegetables (peas, carrots, corn and green beans), or diced fresh or leftover cooked vegetables Kosher salt and ground
black pepper, to taste ¼ cup prepared white roux (see Note or recipe on Page L7) 4 to 5 cups chicken or
turkey stock or broth 2 cups diced or shredded
cooked turkey
Lemon juice, to taste
¼ cup heavy cream Crust of choice – baked crumbled pie dough, puff dough, biscuits
Instructions: Heat the oil in a large pot over medium heat. Add the onions; cook, stirring, until slightly softened and translucent, about 4-5 minutes. Stir in the vegetables; continue to cook, stirring occasionally, about 2-3 minutes. Season to taste with salt and pepper.
Stir in the roux until it begins to coat the vegetables. Add the stock, bring to a boil, then lower heat to mediumlow and simmer about 15-20 minutes, stirring occasionally, until thickened. Stir in turkey about halfway through cooking time. Season to taste, adding a squeeze of fresh lemon juice, if desired. Remove from the heat and stir in cream.
Ladle into bowls and top with shards of cooked pie
crust or puff dough. Or, serve with biscuits or rolls alongside.
Note: If you don’t have prepared roux leftover from Thanksgiving, make roux out of equal parts of butter and flour, about 3 tablespoons each. Melt the butter until it begins to bubble, stir in flour all at once and whisk constantly for about 3-4 minutes over medium heat, until wellblended.
Per serving: 250 calories, 18 g protein, 12 g carbohydrates, 15 g fat (6 g saturated), 60 mg cholesterol, 54 mg sodium, 3 g fiber.