Turkey Pot Pie Friday, November 2, 2012


Karen Blake Peek

1 onion, diced
1 TBSP extra-virgin olive oil
¼ to ½ cup butter
¼ to ½ cup flour
1 cup whole milk
2 cups chicken stock (low sodium)
2 to 3 cups cooked turkey, cut into bite-size pieces
½ to 1 cup diced carrots, peeled
½ to 1 cup peas
½ to 1 cup corn
2 to 3 TBSP Dijon mustard
2 to 4 cloves grated/chopped garlic
1 tsp to 1 TBSP liquid smoke
salt and ground black pepper to taste
1 to 2 tubes crescent rolls


Preheat oven to 375 deg. In a high-sided skillet, sauté onion in extra-virgin olive oil over medium-high heat on stovetop. Saute until onion is translucent. Reduce stovetop heat to medium heat. In same skillet with onion, melt butter. Add in flour and whisk a few minutes or until creamy. Slowly pour in milk and stock.
Whisk until creamy to make Bechamel sauce. Let thicken for a few minutes. Add turkey, carrots, peas, corn, mustard, garlic, liquid smoke, salt and pepper to skillet. Mix and let flavors combine for 5 to 10 minutes. If too thick, add additional milk or stock until desired thickness reached. Pour mixture into a large baking dish. Then, unroll crescent rolls and lay them flat on top, completely covering the mixture. Bake in oven for 7 to 12 minutes or until crescent rolls are brown. Let cool and serve. Serves 6 to 8

Contact Karen at inspiredartofcooking.com to learn how to purchase this fine book.

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