Nothing seems to satisfy more that a homemade pot pie. This version, topped with mashed potatoes, also used tarragon, an herb popular in French cooking that adds a mild anise flavor to the creamy turkey mixture.
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 30 minutes
Yield: Serves 6
Ingredients:
- 2 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds)
- 1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained
- 1 tablespoon chopped fresh tarragon or parsley
- 1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled
- 1/8 teaspoon ground red pepper (cayenne)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Potato Topping
- 2 pounds all-purpose potatoes
- 1/4 cup milk
- 2 tablespoons butter or margarine
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preparation:
1. Preheat the oven to 375°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes.
2. Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 3-quart ovenproof baking dish. Set aside to cool slightly.
3. Meanwhile, make the topping. Peel and dice the potatoes. Bring a large pot of water to a boil. Add the potatoes, cover and cook over medium heat for 12 to 15 minutes, or until tender. Drain and mash with the milk and butter. Season with salt and pepper.
4. Spread the potatoes over the chicken mixture. Draw a circular pattern over the top of the potatoes with the tines of a fork.
5. Bake for 30 to 40 minutes, or until the top is golden and the pie is heated through. Serve right away.
• To peel potatoes, use a swivel-blade peeler to remove the peel. Use the point of a sharp knife to remove any small eyes or blemishes in the potato and cut off any damaged or green patches.
• When cooked, potatoes are either firm and waxy, starchy and mealy, or somewhere in between. Varieties that have a waxy texture, like red-skinned and Yellow Finn potatoes, are best for boiling, steaming, and making salads because their firm flesh holds its shape well. Starchy varieties, such as russets, will cook up with a mealy, fluffy texture and are good for baking, mashing, or frying. Yukon Gold and Kennebec potatoes are good all-purpose varieties.
2. Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 3-quart ovenproof baking dish. Set aside to cool slightly.
3. Meanwhile, make the topping. Peel and dice the potatoes. Bring a large pot of water to a boil. Add the potatoes, cover and cook over medium heat for 12 to 15 minutes, or until tender. Drain and mash with the milk and butter. Season with salt and pepper.
4. Spread the potatoes over the chicken mixture. Draw a circular pattern over the top of the potatoes with the tines of a fork.
5. Bake for 30 to 40 minutes, or until the top is golden and the pie is heated through. Serve right away.
Recipe Notes
• You can make the stew up to 2 days ahead and refrigerate in an airtight container. Make the potato topping just before cooking.• To peel potatoes, use a swivel-blade peeler to remove the peel. Use the point of a sharp knife to remove any small eyes or blemishes in the potato and cut off any damaged or green patches.
• When cooked, potatoes are either firm and waxy, starchy and mealy, or somewhere in between. Varieties that have a waxy texture, like red-skinned and Yellow Finn potatoes, are best for boiling, steaming, and making salads because their firm flesh holds its shape well. Starchy varieties, such as russets, will cook up with a mealy, fluffy texture and are good for baking, mashing, or frying. Yukon Gold and Kennebec potatoes are good all-purpose varieties.
