Tuesday, December 1, 2015

lazy daisy turkey potpie

I am such a fan of leftovers.  Are you?  I can’t imagine any working mom not loving them.  I mean, seriously.  A ready-to-go meal with little to no prep?  Who cares about fresh on these nutty crazy nights leading us up to Christmas day, which, by the way, will be here before you know it.  If I can pull something out of the fridge and have it on the table in less than 30, I say, “Yes, please!”

Speaking of leftovers, the Thanksgiving ones have to be my favorite.  The flavors of that sweet holiday are so special to this time of year - cranberries, dressing, a wonderfully seasoned slice or two of turkey, all laced with a tinge of sage… wow.  I don’t know about you, but I’ll eat it as long as it lasts.  

And speaking of turkey, I gathered some leftovers this past weekend and turned it into a potpie.  We enjoyed it immensely and the flavor was fantastic!  I love to serve any poultry pie with cranberry sauce.  By the way, I can’t wait to share my new one with you.  Will be sure to do so soon, in case you want to add it to your Christmas table!

Lazy Daisy Turkey Potpie

makes one 9x13 casserole
printable version
  • 2 potatoes, peeled, and cubed
  • 1 large carrot, peeled and diced
  • 2 stalks celery, sliced
  • 1 small onion, chopped
  • ½ cup fresh, frozen, or canned peas
  • 3 tbsp turkey broth solids plus 1 tbsp butter or 4 tbsp butter
  • ¼ cup plus 2 tbsp flour
  • ¾ cup turkey or chicken broth
  • 1 ½ cup milk
  • ¾ tsp salt
  • 1 tsp pepper
  • 1 tsp thyme
  • ½ tsp sage
  • 4 cups turkey, preferably white and dark meat, chopped
  • Pie crust, enough for four (two top and two bottom)

1.       Preheat oven to 375 degrees.

2.       In a large saucepan, combine potatoes, carrot, celery, and onion.  Cover with water and 
       boil until tender. 

3.       Meanwhile, in small saucepan, melt turkey solids/butter.  Add flour, while stirring, until 
       smooth.  Slowly add broth and whisk until smooth and thickened.

4.       Add milk, bringing to a simmer.  Reduce heat and continue stirring until thickened and 
       coating back of spoon.

5.       Season with salt, pepper, thyme and sage. 

6.       Drain vegetables and pour into large bowl.  Add roux mixture and turkey. Stir to combine.

7.       Line bottom and sides of buttered casserole dish with pie crust dough.  Pour mixture into 
       pan.  Cover top of mixture with remaining crust, rolling excess towards the inside of the 
       casserole to seal.  Press lightly with tines of fork.  Cut slits on top for steam to escape.

8.       Bake for one hour, or until bubbly.