Shepherd’s Turkey Pot Pie

Shepherd’s Turkey Pot Pie

Thanksgiving was pretty low key at our house.  I try my best  to keep it that way.  I figure if I stay away from drama the other 364 days of the year, why invited it over for Thanksgiving dinner? So I spent the day eating and laughing with my family and some close friends.  We had a great time together. Our children even behaved themselves and got along.  And my friend Tara washed my dishes!  I was very thankful.

One of the best things about Thanksgiving, besides being with family and friends, is all the wonderful leftovers. Thanksgiving leftovers are awesome the next day, good the day after that and okay by the third day.  Today is the third day and I wanted to do something a little more special than another turkey sandwich with all the fixins.  I put a little extra effort into the remaining leftovers and turned them into this scrumptious potpie.

Shepherd’s Turkey Pot Pie
Makes 8 servings

Topping
1 1/2 pounds red-skinned potatoes, quartered
2 garlic cloves, peeled
1/2 cup heavy cream
1/4-1/2 cup chicken broth
4 tablespoons butter, softened
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Filling
5 tablespoons unsalted butter
1/2cup chopped onion
1 carrot, peeled and chopped
1 celery stalk, chopped
1/4 cup all-purpose flour
2 cups chicken broth
1 cup half and half
3 cups chopped turkey, dark and white meat
2 cups dressing (or stuffing), cut into 1/2-inch cubes
1 cup frozen peas
Kosher salt and coarse ground pepper
Chopped fresh parsley, for serving

For the topping: Add the potatoes and garlic to a large saucepan and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes and put back into the saucepan. Pour in the heavy cream, 1/4 cup of the broth, butter, 1/2 teaspoon salt and 1/2 teaspoon pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, stir in the remaining 1/4 cup broth. Do not over mix. Cover and set aside.

Preheat the oven to 400 degrees F.  Spray a 9-inch by 11-inch baking dish with cooking spray and set aside.

For the filling: Melt the butter in a large skillet over medium heat.  Add the onion, carrot and celery, and cook until tender, about 7 minutes, stirring occasionally.  Sprinkle the flour over the vegetables and cook for one additional minute, stirring constantly.  Whisk in the chicken broth and half-and-half and simmer until thickened, about 5 minutes.  Stir in the turkey, dressing and peas. Season with salt and pepper.

Spoon the filling into the prepared baking dish.  Spread the mashed potatoes evenly
over the turkey mixture.

Place the baking dish on a foil-lined baking sheet and bake until the filling is bubbling and the potatoes are lightly browned, about 20 minutes.

Turn on the broiler and broil the potpie until the potato topping is golden brown.

Cool for 10 minutes.  Sprinkle each serving with parsley and serve.

 

 

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