PIE*****Chicken or Turkey Pot Pie

By Unblond1

Ingredients

• MEAT:
• 1 whole deli chicken OR
• 3 cups diced leftover turkey or chicken
• VEGETABLES and SAUCE:
• 2 tbsp. EVOO
• 2 tbsp. unsalted butter
• 1 medium onion, diced
• 1 leek, sliced
• 2 shallots, diced
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 cup diced red or yellow pepper
• 2 cups halved or quartered mushrooms
• 1 1/2 cups chopped green beans
• 1 cup frozen green peas
• 4 tbsp. flour
• 1 pinch each mace, freshly ground nutmeg and cayenne
• 1/2 cup white wine
• 2 1/2 cups chicken or turkey broth
• 1/2 cup leftover gravy, if available
• 1/2 cup heavy cream or creme fraiche or combination
• 1 tsp. minced fresh thyme
• 1 tsp. finely minced fresh sage
• 1/4 cup chopped fresh Italian parsley, including tender stems
• CORNMEAL TOPPING (MAYO CLINIC):
• (for each three-serving pouch)
• 1/4 cup fine cornmeal
• 1/4 cup flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 6 tbsp. buttermilk
• 1 tbsp. EVOO
• 1/2 tbsp. buckwheat or other dark honey

Details

Servings 15

Preparation

Step 1

* Heat broth to boiling and parboil carrots, celery, peppers and beans, individually, until done, removing to a bowl with a slotted spoon as each is tender. *Add* enough additional broth to saucepan to reach 2 1/2 cups.

* *Heat* oil in a saucepan. *Add* onions, shallots, leek, peppers and parsley stems and saute until tender. *Add* mushrooms and garlic and cook until liquid is evaporated. *Stir* in wine and let it evaporate.

* *Add* butter and melt. *Stir* in flour and cook roux. *Add* dried seasonings. *Stir* in broth and bring to a boil, cooking until thickened. *Add* leftover gravy, if available, taking care not to create too much liquid. *Add* cream and heat through well, without boiling. *Add* prepared vegetables and turkey and fresh herbs, stirring to incorporate.

* *Divide* into five portions, 2 1/4 cups each, freezing four for later. At serving time, *divide* each portion into three servings of 3/4 cup each (the two oval orange dishes and one round brown one work perfectly)

* *Top* with cornmeal topping (recipe below - best topping so far) tea biscuits, puff pastry (not our favourite) or pie crust and *cook* for about 25 minutes at 400 degrees, or according to recipe for topping until done.

* *Cornmeal Topping (Mayo Clinic)*

* *Preheat* the Breville oven to 425 F.

* *Divide* filling mixture among the serving dishes.

* In a bowl, *combine* the cornmeal, flour, baking powder and salt. In another bowl, *whisk* together the buttermilk, olive oil and the honey. *Add* the dry ingredients, stirring just until moistened, adding an extra tablespoon of buttermilk, if necessary.

* *Pour* the batter evenly over the turkey mixture. *Bake*, uncovered, on the bottom rack, until lightly browned, 40 minutes, covering with foil after the first 20 if the topping is browning too quickly. *Let stand* for 10 minutes, then serve.

*NUTRITION:*

15 Servings (Mixture only)

Calories 152.0
Total Fat 7.8 g
Saturated Fat 3.1 g
Polyunsaturated Fat .6 g
Monounsaturated Fat 0.8 g
Cholesterol 36.2 mg
Sodium 199.2 mg
Potassium 317.6 mg
Total Carbohydrate 8.8 g
Dietary Fiber 1.9 g
Sugars 2.2 g
Protein 10.7 g

15 Servings (With Cornmeal topping)

Calories 258.9
Total Fat 12.2 g
Saturated Fat 3.3 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat .9 g
Cholesterol 37.1 mg
Sodium 385.0 mg
Potassium 479.0 mg
Total Carbohydrate 24.8 g
Dietary Fiber 3.4 g
Sugars 5.6 g
Protein 13.0 g