After dinner in front of the TV for so many nights, it's time to return to the table for something homey. The Culinary Institute of America sent this recipe for turkey pot pie. I often roast a half turkey breast, so there's something for sandwiches in the fridge, but I've also made pot pies with deli turkey (ask for 1/4-inch-thick slices). Although I enjoy making pastry, I like the idea of buying sheets for the top.
Turkey pot pie
3 tablespoons butter
1 medium onion, chopped
1 clove garlic, chopped
3 tablespoons flour
3 cups turkey or chicken broth, heated to boiling
Salt and pepper, to taste
1 carrot, chopped
1 stalk celery, chopped
1 Yukon Gold or Yellow Finn potato, diced
4 cups diced cooked turkey
1 cup green peas (thawed if frozen)
2 tablespoons chopped fresh parsley
2 nine-inch prepared pie crusts, frozen puff pastry sheets (thawed), or other topping such as leftover mashed potatoes
1. In a large saucepan, heat the butter over medium-high heat until it shimmers. Add the onion and cook, stirring often, for 10 minutes or until tender.
2. Add the garlic and cook for 30 seconds. Stir in the flour and cook, stirring constantly, for 2 minutes. Add the broth little by little, whisking well to prevent lumps. Bring to a boil and lower the heat to medium-low. Simmer, stirring often, for 15 minutes or until thickened. Add salt and pepper.
3. Set the oven at 350 degrees. Have on hand 4 individual baking dishes (about 2 cup capacity each).
4. Add the carrot, celery, and potato to the broth mixture. Simmer for 20 to 30 minutes or until the vegetables are tender.
5. Add the turkey and peas and remove from the heat. Taste for seasoning and add more salt and pepper, if you like. Stir in the parsley.
6. Spoon the filling into the dishes. Cut pie crust or puff pastry dough to the appropriate size and shape of the dishes to cover the filling. Cuts vents in the crust and press the edges of the dough onto the dishes to seal them.
7. Set the pies on a rimmed baking sheet. Bake them for 25 minutes or until the pastry is golden. Adapted from the Culinary Institute of America.