Turkey Pot Pie #winePW
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A great use for holiday leftovers or for a simpler preparation make with a roasted chicken. Pairs beautifully with lightly oaked Chardonnay like Boedecker Cellars.
  • Turkey Pot Pie
  • 4 servings
  • Ingredients:
  • 4½ cups stock (homemade turkey stock is easy and delicious)
  • ¾ lb red potatoes cut into ½ inch slices
  • 2 large carrots cut in ¼ inch slices
  • 2 cups chopped broccoli
  • Handful of fresh parsley, chopped
  • Fresh sage leaves - about 10-15, chopped
  • 3 cups chopped cooked turkey ( mix white and dark meat for flavor)
  • 6 Tbs. butter
  • 1 medium yellow onion, diced
  • ½ cup favorite mushrooms, diced ¼ inch pieces (we used white button)
  • 6 Tbs. all purpose flour
  • SnP to taste
  1. Leftover from Thanksgiving your turkey is ready to go. Coarsely chop and put in a large heatproof bowl.
  1. Bring stock to boil in a big pot. Add potatoes, reduce heat and simmer 5 minutes. Add carrots and simmer 10 minutes. When potatoes and carrots are tender add broccoli, parsley and sage. Cover pot with lid, turn off heat, allow broccoli and herbs to steam 5 minutes. Strain off broth, reserving 3 cups and transfer veggies and herbs to bowl with turkey. (Tip: Carrots and broccoli can be substituted for whatever you have on hand: cauliflower, sweet bell pepper, sweet peas, mushrooms, etc.)
  1. Melt butter in a medium pot. Cook onions and mushrooms in butter until soft. Add flour to make a roux (will look thick and pasty.) Add 3 cups of stock in a slow stream while whisking. Bring to a boil then reduce heat to simmer and whisk a few more minutes. Sauce will be thick and creamy. Remove from heat and add salt and pepper to taste.
  2. Pour sauce over turkey.
Top and bake
  1. Pour warm filling into 4 individual 16 oz. oven safe ramekins. Top with your favorite biscuits cut into small 2 inch circles. Brush tops of biscuits with cream or melted butter and bake approximately 15 minutes at 450 F.
Tip: Tired of Thanksgiving flavors? Freeze the filling until you are ready. Thaw to room temperature and reheat before proceeding to the next step. This also spreads out the work so you won't be in the kitchen all day.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2014/11/turkey-pot-pie-and-boedecker-cellars.html/