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Dinner Tonight! | SECOND HELPINGS

Turkey and Veggies All Baked in a Pie

February 07, 2001|JANET McCRACKEN | SPECIAL TO THE TIMES

I love to roast a turkey breast for dinner. Not only do I get a lovely meal, but I'm sure to get at least a lunch and another dinner from it. My family's favorite leftover turkey meal is pot pie.

When I make the filling for this recipe, which calls for cubed, cooked turkey, I like to use chicken stock for the base. Milk or cream is more common, but using stock helps lighten the meal and adds extra flavor. If I have leftover gravy or jus from the roast, I add it with the stock.

Since I like to make my weekday meals as easy as possible, I use a drop biscuit dough for the pie crust-it saves time, and it's tasty, especially when you add snipped chives to the batter.

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* Trivet from Crate & Barrel stores.

Turkey Pot Pie

Active Work Time: 30 minutes - Total Preparation Time: 1 hour

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You can substitute other vegetables, such as corn, zucchini or any leftover from the turkey dinner. Frozen vegetables need only heating, while raw vegetables will need a few extra minutes to cook.

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FILLING

1 tablespoon oil

1 onion, chopped

5 tablespoons butter

5 tablespoons flour

3 1/2 cups chicken stock

Salt, pepper

1 teaspoon fresh or 1/2 teaspoon dried thyme, marjoram or tarragon

1 1/4 cups diced carrots

5 cups cubed cooked turkey or chicken

1 1/4 cups frozen peas

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* Heat the oil in a medium skillet over medium heat and cook the onion until soft and translucent, 5 minutes. Add the butter and melt. Add the flour and cook, stirring constantly, 3 minutes. Add the stock, stirring constantly. If there are any lumps, you can use a whisk to help blend everything together. Raise the heat to high and bring to a boil. Reduce the heat to a simmer.

* Season to taste with salt and pepper, then add the thyme and cook, stirring occasionally, until the sauce is thickened, about 5 minutes.

* Add the carrots and cook another 5 minutes. Add the turkey and peas. Heat through, then remove from the heat and keep warm.

BISCUIT TOPPING

1 3/4 cups flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1/3 cup shortening

1 cup plus 1 teaspoon milk, divided

3 tablespoons freshly snipped chives

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* Heat the oven to 425 degrees.

* Whisk together the flour, baking powder and salt in a medium mixing bowl. Cut in the shortening until the pieces are no larger than small peas. Make a well in the dry ingredients and pour in 1 cup of the milk and the chives. Stir with a fork until the ingredients are incorporated.

* Pour the filling into a large, flat baking dish. Tear off the Biscuit Topping in roughly 2-inch pieces, and scatter them over the meat and vegetables. Brush the remaining tablespoon of milk over the biscuit dough. Bake the pot pie until the biscuit topping is browned on top and fully cooked, 20 to 30 minutes.

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6 servings. Each serving: 578 calories; 1,741 mg sodium; 92 mg cholesterol; 29 grams fat; 42 grams carbohydrates; 35 grams protein; 3.16 grams fiber.

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