Monday, November 30, 2009

Turkey Pot Pie

We hosted our third Maine Thanksgiving this year, and for the third time we ordered the smallest free-range turkey we could get. For the third time, the smallest turkeys ranged from 10 pounds to 13 pounds and for the third time, we scored a 13-pounder. According to commonly accepted turkey math, that gave us enough turkey to feed 13 people. We were feeding five. Thankfully, we love leftovers, especially in the form of turkey pot pie.

This recipe is adapted from a chicken pot pie recipe from SELF.

For the Filling:

2 cups low-sodium nonfat chicken broth

1 medium yellow onion, diced

3 medium new potatoes (approx ½ lb.), skin on, diced

½ tsp dried thyme

¼ cup cornstarch

1 cup skim milk

1 zucchini, diced

1 yellow squash, diced

1 red bell pepper, cored, seeded and diced

1 green bell pepper, cored, seeded and diced

1 tsp Dijon mustard

1 tsp Worcestershire sauce

2 cups (or so) cooked turkey, diced

For the top:

2 ¼ cups reduced-fat Bisquick

¾ cup skim milk

1. Preheat oven to 450°.

2. Bring 1 cup of chicken broth to a boil in a Dutch oven. Add onion and cook until soft, about 3 minutes.

3. Add another cup of chicken broth, potatoes and thyme. Bring to a boil and cook until potatoes are tender, 6-8 minutes.

4. Combine cornstarch and skim milk in a large bowl. Stir until smooth.

5. Add zucchini, yellow squash, red pepper, green pepper, mustard and Worcestershire sauce to the cornstarch and milk. Mix well.

6. Add the zucchini mixture to the Dutch oven. Bring to a boil and cook for about 5 minutes (or until the liquid thickens), stirring to make sure the cornstarch doesn’t burn. Remove from heat.

7. Add turkey to the mixture in the Dutch oven. Stir to combine.

8. In a large bowl, combine Bisquick and milk. Stir until you’ve created a fairly sticky dough, then use your hands to lay the topping over the turkey and vegetable mixture. (The dough will stick to your fingers, which will make it challenging to cover the entire surface of the pie. This may be frustrating if you’re a perfectionist. Get over it. It’ll still taste delicious.)

9. Bake for 15 minutes, until the top is golden.

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