I don’t know exactly how big our turkey will be next week, but I know it will be at least 10 pounds, and I am anticipating a lot of leftovers. A lot. Unless Heather or Dan have some turkey-eating super-powers that I’m unaware of, there is no way we are going to come even close to finishing that turkey.
While some people would dread eating turkey day after day come next Friday, I’m looking at it as a challenge. What can I do to make the leftovers more fun and interesting?
Since I know we’ll also have some leftover vegetables and potatoes, I think I’ll be turning some of them into personal turkey pot pies! The recipe is very flexible, so you can use whatever leftover cooked vegetables you have on hand, and increase or decrease the proportion of turkey to vegetables as you wish. Just leave the total amount about the same so that you have the right amount of gravy and biscuit topping.
I practiced making these cute little pies with some leftover chicken and roasted vegetables, and that worked too. Enjoy!
Leftover Pot Pies
Makes 6 individual pies
Inspired by The Joy of Cooking
2 1/2 c leftover chicken or turkey, shredded
3 c leftover roasted vegetables
For the gravy:
4 T butter
1/2 c whole wheat flour
2 c chicken or vegetable stock (water will work in a pinch)
1 1/2 c cream or 1 1/4 c milk
1/2 tsp lemon juice
1/2 tsp ground nutmeg
1 tsp salt
1 tsp pepper
For the biscuit topping:
1 c whole wheat flour
1 c all-purpose flour
1 tsp salt
1 T baking powder
5 T butter
3/4 c milk
Preheat the oven to 400F. Mix the meat and vegetables together, and distribute evenly among 6 ramekins.
Make the gravy. Melt the butter and quickly whisk in the flour. Add the stock and cream and bring to a simmer, whisking continuously, for 1-2 minutes. Remove from the heat and stir in the lemon juice and seasonings. Distribute evenly among the ramekins.
Make the biscuit topping. Mix together the flours, salt and baking powder. Cut in the butter until you have coarse crumbs. Stir in the milk, and top each ramekin with some of the biscuit mixture.
Bake at 400F for 25-30 minutes, until the biscuits start to brown and the gravy is bubbly. Allow to cool for 5-10 minutes before serving.