Sunday, November 28, 2010

Curried Turkey Pot Pie

I honestly think I could eat Thanksgiving dinner, exactly as served, every day.  It's SO good.  My family, however, is done with leftovers.  But we had a big bird so here's how I used up the last of it.

This is Alton Brown's recipe - I've just tweaked as needed.

1 lg bag frozen mixed veggies (peas, carrots, corn, beans - I pick out all of the lima beans ahead of time because ... well ... eeew.)
1 sm sweet potato, peeled & chopped small
olive or canola oil - a couple of TB
3 TB butter
1 onion, chopped
4 ribs celery, chopped
1 1/2 C chicken broth (that's not quite the whole can - freeze the rest in small bowls or ice cube trays for those times you just need a little)
1/2 C milk
3 TB flour
1 tsp curry powder (I use a heaping teaspoon, but do it to your taste)
2 cups chopped leftover turkey
1 Pkg Puff Pastry (like the frozen Pepperidge Farms kind)

Thaw the veggies while you peel, chop the sweet potato.  Toss the mixed veggies with the sweet potato, drizzle with oil and roast them all together at 400 until starting to caramelize. About 30 min or so (pull them out and toss every 10 min or so).

In a large measuring cup, combine the milk & broth and microwave until hot through (you could do this in a saucepan, but why dirty another dish when you've already dirtied the measuring cup??). 

In a large saute pan, melt the butter and then sweat the onion & celery.  Add the flour & curry powder and then stir to combine (it'll be a very fragrant pasty kind of mess).  Continue to cook for about a minute so the floury taste gets cooked out of it. 

Pour in the hot broth/milk and whisk/stir until it's not lumpy and sauce gets thick & silky.  Stir in the chopped turkey and the veggies.   Pour the whole thing into a casserole dish and top with the thawed, rolled out pastry dough.

Bake at 350 for 20-25 min.  mmmm...

You can do this with a rotisserie chicken ANY time and it's fantastic. 

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