There are few things more comforting on a chilly winter day than a piping hot chicken pot pie out of the oven. Pot pie was one of the first things I taught myself to make when I was learning to cook, and is what I crave when I’m sick. This turkey version provides another option for your Thanksgiving leftovers, or use two fresh turkey breasts. This recipe also makes use of the chanterelle mushrooms that are in season at the farmers markets, though you can use whatever mushrooms you find at your store or even reconstitute dried chanterelles.
Recipe: Chanterelle Turkey Pot PIe
- 1 or 2 9 inch pie crusts
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- salt and pepper
- 4 sprigs fresh thyme, leaves removed from stems
- 2 tablespoons fresh parsely, chopped
- 2 1/2 cups leftover turkey meat, shredded or 2 fresh turkey breast tenders
- 1 cup chanterelle mushrooms, diced
Instructions: If using a bottom crust, roll out and place in pie plate. Roll out top crust and lay aside. Preheat oven to 375 degrees. [If using fresh turkey breasts, cube the meat, season with salt and pepper and cook over medium high heat in saute pan until browned, about 6-8 minutes. Remove turkey to plate and cover to keep warm.] Melt butter over medium heat and cook garlic and onion several minutes, until soft. Reduce heat to low, add flour and cook one minute until bubbly. Gradually stir in milk, whisking over low heat until sauce thickens, stir in herbs, salt & pepper and remove from heat. Mix in turkey meat and mushrooms and pour into prepared pie pan. Top with crust, poke a few slits to allow steam to escape, and bake at 375 degrees for 25 minutes, until crust is golden. Makes 6 servings. Enjoy!