November 19th, 2012

Mashed Potato Pot Pie (Turkey or Chicken)

 

Hopefully by now you have your menu planned and your Thanksgiving dinner is set.  Right?  If not, let me offer you a few ideas here!  If so, good luck- I hope you have a terrific feast on Thursday and  I offer you a simple suggestion for what to do with two of the most common leftovers:  turkey and mashed potatoes.  This recipe lets you combine these two favorites into a simple pot pie without the worries of a crust to keep it simple and easy . . . exactly the way it should be after Thanksgiving.

Of course you don’t have to wait for Thanksgiving each year to serve this pot pie- rotisserie chicken and store-bought mashed potatoes makes this a perfect dinner any night of the week.

 

Mashed Potato Pot Pie (Turkey or Chicken)

Ingredients:

6 slices bacon, cut crosswise into 1-inch pieces
1 small onion, chopped
2 cup mushrooms, sliced
1 tablespoon chopped fresh thyme leaves (or 1/4 teaspoon dried)
Coarse salt and ground pepper
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
3-4 cups cooked turkey or chicken, skin removed, cut into bite-size pieces
1 cup frozen peas
4 cups mashed potatoes

Directions:

Preheat oven to 400 degrees.

In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey or chicken, peas, and bacon. Season with salt and pepper.

Transfer pot pie filling to six  broilerproof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.

Switch your oven to broil.  Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.

Recipe adapted from Martha Stewart

 

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