Tomato Head’s Turkey Pot Pie

  • Posted by: Tomato Head, Gallery Manager • November 24th, 2015

Every holiday has a unique set of traditions, of course, but Thanksgiving is special because it comes with an extra set of conventions for the flip side of the holiday. Naturally, there’s football, football and football, but there’s more: many families use the day after Thanksgiving to put up a Christmas Tree; there’s the annual depleting or deploring of stores that open on Black Friday; and there’s also the ritual complaining or rejoicing about the abundance of leftovers.

For many folks, eating the remains of the day is a simple thing; turkey sandwiches are legion and come layered with dressing, perhaps a generous spread of mashed potatoes and a side of gravy for au jus style dipping. And it can be a fun way to close the holiday and play top chef as you present your creation with chefly jargon like “a clever riff on the holiday” or “a deconstruction of the feast.”

And as much fun as all that can be, leftover turkey presents yet another opportunity to gather together at table, touch the souls of your family and friends, and maintain the comfortable mood of the holiday regardless of bad punt returns, strands of lights that expire only after they’re on the tree and even the stress of maddening crowds at the mall.

A steaming pot pie, fresh from the oven is a nearly iconic symbol of the special kind of comfort that comes with a Sunday at Grandma’s house. But it’s easy to create that feeling at your own home with Mahasti’s simple recipe – especially since the bird is cooked, and you’ll probably have many of the other ingredients on hand, too.

There are two things that make Mahasti’s Pot Pie stand out. One is the inclusion of turnip. It will be easy to think about leaving that out, but, if you do, you’ll miss a rich and almost mysterious flavor element that really amps up this recipe. When cooked like this, turnips, especially small ones, add a sweet and earthy element that matches perfectly with potato and cream sauces. If they’re young and fresh, they also take on a tender almost silky texture.

The other element that makes this recipe stand out is that instead of a pie crust or puff pastry, Mahasti tops the pie with biscuits. I don’t have to tell you what a biscuit can to do a meal, but when it sits on top of a pot pie it gets a beautiful brown top, a fluffy middle, and a bottom that’s happily situated in the pie’s gravy-like sauce.

It’s a simple way not only to put those leftovers to a delicious use but also to extend the warmth and fond memories of family time around the table.

Mahasti will show you how to put it all together on Saturday during WBIR’s Weekend Today!

Tomato Head’s Turkey Pot Pie

For the cream sauce:

2 ½ Tbl unsalted butter

2 Tbl all purpose flour

1 cup whole milk

½ cup water

2 Tbl heavy cream

1 tsp salt

¼ tsp black pepper

1 Tbl fresh sage or Italian parsley, chopped

In a medium skillet over medium heat, melt the butter. Add the flour and whisk until all the flour is absorbed into the butter and no lumps remain. Add the milk, water, and heavy cream and whisk constantly until the sauce thickens slightly.

Add salt, pepper and herbs – remove from heat and set aside.

For assembling the pot pie:

1 Tbl vegetable oil

2/3 cup onion, diced

1 cup cooked Turkey meat

1 medium potato, peeled, diced and boiled

1 medium carrot or 2/3 cup cooked carrot

1 small turnip or 2/3 cup cooked turnip

1cup cooked greens

½ tsp salt

½ tsp chili flakes, optional

Peel potato, dice into 1-inch cubes and boil until soft. Drain potatoes and set aside. In a 10-inch case iron skillet, heat oil over medium heat. Add onion and sauté for 1 minute. Add carrots and turnips, if raw and sauté just until the turnips start to brown a little. Add cooked turkey, greens, potatoes, salt and chili flakes and stir to mix. Remove the skillet from the heat and add cream sauce, stirring well until all the ingredients are mixed up.

Top your pot pie with 6-8 three inch biscuits – made from our Best Biscuit Recipe from National Biscuit Month.

Place assembled pot pie in a preheated 425 degree oven and bake just until biscuits are cooked and starting to brown ~ about 13 minutes.

Serves 4.

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