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Turkey Pot Pie

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Posted on 2007-09-17

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Turkey Pot Pie 6481 views
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Turkey Pot Pie using your leftover holiday turkey


2 large eggs
1/3 cup 1% milk
16 1/4 inch thick slices French bread (baguette)
1 cup defatted reduced sodium chicken stock
1/4 cup reduced fat sour cream
3 tbsp. all purpose white flour
1 tbsp. chopped fresh parsley
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves
1 tsp. Dijon mustard
1 tsp. vegetable oil (preferably canola)
1 cup frozen pearl onions, thawed
1/2 lb. mushrooms, preferably cremini, trimmed and quartered (3 cups)
1/4 cup dry white wine
2 cups diced, cooked turkey
1 cup frozen peas, thawed
salt & freshly ground black pepper to taste


Preheat oven to 400 degrees F. In a wide shallow bowl, whisk together eggs and milk until well combined. Add bread slices to the egg mixture, turning to coat them. Set aside while you make the filling, gently turning the slices once for even soaking.
In a small bowl, whisk together chicken stock, sour cream, flour, parsley, thyme, and mustard until smooth; reserve.
Heat oil in a large heavy skillet over medium-high heat. Add onions and cook, stirring, until well browned, 3 to 5 minutes. Add 1/2 cup of water and cook until the water has evaporated, 2 to 3 minutes. Add mushrooms and saute until the mushrooms are just tender, about 3 minutes more. Add wine and cook about 1 minute. Reduce heat to low and whisk in the reserved chicken stock mixture; bring to a simmer and cook, stirring, until thickened, 2 to 3 minutes. Remove from heat and stir in the turkey and peas. Season to taste with salt and pepper.
Transfer the mixture to an 8-inch square glass baking dish. Arrange the soaked bread slices on top of the filling. Bake for 20 to 30 minutes, or until the filling bubbles and the bread is golden brown.



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