EagleTribune.com, North Andover, MA

December 28, 2012

Turkey Pot Pie Turn your leftovers into a new dish


The Eagle-Tribune

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After the holidays have come and gone, usually plenty of the holiday dinner roast turkey or chicken remains.

While a second night of turkey and trimmings or even a hot turkey sandwich always taste great, sometimes it is better to take the leftover ingredients and make a completely new and different dish from them.

If you are looking for a recipe like that, this pot pie recipe will deliver. In this version, packaged puff pastry crust is used to make the crust.

Puff pastry bakes up light, buttery and flaky, a perfect foil for the rich creamy filling inside. But if you prefer your own pie pastry, or even a homemade biscuit topping, by all means substitute one of those instead, there are many different ways to really make this dish your own.

This tasty pot pie is also really easy to put together. After mixing chopped vegetables and meat in the creamy béchamel sauce, layer it with the pastry dough and lightly brush it with an egg wash.

After that just stick it in the oven until the crust is a beautiful golden brown. A pot pie is a great way to reintroduce the main event from the night before, in a different, but just as delicious way.

Ingredients

4 tablespoons butter

4 tablespoons flour

2 ½ cups milk, warmed slightly

½ teaspoon salt

1/8 teaspoon freshly ground black pepper

3 cups chopped turkey

1 cup frozen peas, thawed

1 cup carrot slices, cooked

1 cup pearl onions, cooked

1 sheet frozen puff pastry, thawed in refrigerator

1 egg yolk mixed with

1 tablespoon of cold water for an egg wash

Instructions

1. Make a béchamel sauce by first melting the butter in a large saucepan set over medium heat. Once the foam of the melting butter subsides, stir in the flour a little at a time, blend until smooth. Continue stirring over medium heat for about two minutes. Do not let the butter brown.

2. Add the warm milk to the butter- flour roux in a slow steady stream, stirring constantly. The slow addition and warm milk will help you to avoid lumps, but if you do see lumps of roux in the milk, continue stirring, pressing down with the back of your spoon or spatula to break these up and incorporate them into the milk.

3. Continue to stir the mixture over medium heat until it begins to thicken and just come to a bubble. Immediately remove pan from the heat and set aside to assemble the pie.

4. Preheat the oven to 400 degrees.

5. Add to a 2-quart casserole dish the turkey, peas, carrots and pearl onions. Toss together to distribute evenly. Pour over this the béchamel sauce and stir to combine.

6. Remove the puff pastry from the refrigerator and roll this sheet out to be slightly larger than the top of the casserole dish. Trim off any edges necessary to fit the pastry into the pan with a little bit of over hang. With the tip of a sharp knife cut a few slits in the crust so that the stream may escape while baking.

7. Using a pastry brush, brush the egg wash lightly and evenly over the surface of the pastry.

8. Place the dish in the preheated oven and bake for 35-45 minutes, or until the crust is deep golden brown and the sauce is bubbling.

Recipe courtesy of food blogger and novelist Jane Ward, 2012.