Turkey “Pot” Pie Two Ways
Leftover turkey is a “star” in this delicious, easy pot pie!
3 cups cooked turkey or chicken, large dice or cut into pieces, or more to taste
1/2 pound hot sausage, cooked and drained
1/2 stick butter or healthy substitute
1/3 cup Wondra flour or regular flour
1 teaspoon garlic
1/4 teaspoon dried thyme
1 can chicken broth
2/3 cup milk
Peas and carrots, frozen, thawed – as many as you like
Melt butter and stir in flour. Cook just for a minute to get the raw taste of the flour out but don’t let it brown. This will be the roux, or thickening, for your pie. Add garlic, thyme, broth and milk. Cook, whisking constantly, until slightly thickened. It will look a bit lumpy at first especially if you use regular flour, but will smooth out. Add chicken, sausage and vegetables. Cook until heated through, about 10-15 minutes. Add salt and pepper to taste and serve:
Ladle over hot baked biscuits which you’ve split into two, or into puff pastry shells which you’ve baked ahead.
Pour mixture after it’s cooked into a greased shallow casserole. Top with a rolled out pie crust or sheet of puff pastry that you’ve cut to fit the top and bake in the oven at 425 until golden brown, The top can be baked ahead and just popped on top of the pot pie, as well.
You can also top the pot pie with biscuits:
Preheat oven to 375-400. Top chicken with homemade or store bought biscuits and bake in oven until biscuits are light golden brown and baked through.