Sunset Turkey Pot Pie

I found the recipe in a local NY paper. This is perfect for leftovers!



4 tablespoons canola oil
3 tablespoons unsalted butter
1 onion- chopped
2 cloves garlic- chopped
3 cups sliced mushrooms
1/4 cup all purpose flour
1 cup chicken stock
salt and pepper to taste
2- 3 cuts cut up leftover turkey ( you can also use a rotisserie chicken from the grocery store )
1 cup peas( used frozen peas)
1 carrot- diced and blanched
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
3 sweet potatoes- baked

Directions:

Preheat oven  to 350 degrees

Add the oil and 2 tablespoons of the butter to a large saute pan over medium heat. Saute the onion, garlic, mushrooms until tender. 

Add the flour and stir to make a roux. Cook for 2 minutes.

Add the stock and stir until smooth. Bring to a boil

Cook for about 10 minutes and season to taste with salt and pepper.

Add chicken, peas, carrot, parsley, and chives and mix together.

Spoon into baking dish


Remove and discard skins from the sweet potatoes.

Add the sweet potato to a food processor with salt and pepper to taste and 1 tablespoon butter and process until smooth.

Spread the sweet potato mixture to the top of the chicken mixture in the baking dish and bake for 15-30 minutes.

Once baked remove from oven carefully and place under the broiler until the top is crisp.


This is a great recipe for  leftover turkey!