Leftovers need rebranding. Can we consider leftovers to be more like heightened ingredients? Â Super-ingredients that give us a headstart toward another meal. Â Uber-ingredients that are a crunchtimer’s dream. Ultra-ingredients that make miracle meals out of real food in minutes. Â No, they’re not leftovers at all. Â They’re mealstarters. Â Mealstarters that turn mash potatoes into potato-leek soup, stuffing into croutons, cranberry salad into smoothies, squash into soup, gravy into, well gravy turns into fat butts so that doesn’t work, but you get the picture. Â Now, picture your Thanksgiving turkey as a mealstarter for Â turkey pot pie. Â Pot pie that barely slices into your time. Â Barely slices into your time. Â Turkey Pot Pie. Â (is my Scandal binge-viewing showing? Maybe I need a “leader of the free world” reference).
If you have a secret stash of puff pastry in your fridge or a crafty pie pastry recipe plus a previously cooked birdÂ – you can make this family pleasing meal right now. It takes only a few basic ingredients.
We need something oniony, carroty, herby and pea-y. Equal parts butter & flour to form a roux, and a measure of chicken broth.
A smattering of cream adds richness and sin.
Layer on a puff pastry. Â Decorate. Â Decorate like you’re leader of the free world. And bake. The aroma of baked puff pastry alone will convince your family it tastes delicious.
A fresh meal made possible by Thanksgiving turkey and our ingenious, almost scandalous, reinvention.
Bonus Breakfast Fixer – rollout pastry scraps into a rectangle. Slice dough into small rectangles, brush on egg wash and bake according to package directions. Â When cooled, slather on Nutella and thinly sliced strawberries (jam or other fruit will do). Save for morning when you sleep in a few extra minutes.
basic turkey pot pie
preptime: 15 minutes Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 2 servings
baketime: 60 minutes
1 tsp +Â 2 Tbsp butter + butter for greasing crocks
2 carrots, peeled, chopped
1/2 cup chopped onionsÂ (sliced/washed leeks, whole pearls, yellow/white)
2 Tbsp flour
1.5 – 2 Â cups chicken broth or homemade turkey stock
2 cups cubed cooked turkey meat
1/4 cup peas – use fresh or frozen (thaw under hot running water)
1-2 Tbsp creamÂ (optional)
2 Tbsp fresh or 1 tsp dried herbsÂ (parsley & thyme)
salt & pepper to taste
1 sheet puff pastry, thawed
- Preheat oven to 375Â°.
- Prepare two oven-proof individual baking crocks by coating with butter.
- Lay out puff pastry sheet on lightly floured surface. Use a crock as a guide to cut out two circles on the pastry. Carve out pieces for decoration. Set aside.
- Melt 1 tsp butter in medium saute pan.
- Add carrots and onions (if using frozen pearl onions, do not sautÃ©). Cook about 5-7 minutes until softened.
- While vegetables cook, melt the remaining butter in a medium-sized pot on medium-low heat
- Add flour and cook 1 minute until consistency of thick sand and slightly brown – do not burn.
- Whisk in about 1/4 cup chicken broth to blend in the flour mixture. No need to measure. Â You’re incorporating the liquid without causing lumps from the flour. Whisk about half of the remaining broth in until blended and then the remaining amount. Turn up the heat to medium-high and cook until thickened, stirring often, about 5 minutes.
- Add salt & pepper and when sauce is the consistency and flavor you desire, add peas and turkey.
- Add cream, then herbs, combine and pour into two prepared baking crocks.
- Lay a pastry circle over the top of each filling. Â Crimp the edges. Cut 3 or 4 vents. Â Top with pasty decorations.
- Beat egg and brush onto the pastry.
- Bake for 50-60 minutes. Â Adjust according to your oven and dish sizes.
- grab pre-chopped vegetables from your grocer’s salad bar
- use dried herbs
- can be made a day in advance or frozen for later
- go to Marie Callender’s (no don’t)
recipe provided by your friends at crunchtimefood.com