Is it too early to think about Thanksgiving?
Not for me. For the first time in a few years — Covid!!!! — I am finally having my old, usual crew for dinner. My family plus my brother and sister-in-law, their kids and one grand.
HURRAH!!!
So, I am already planning the menu and doing what I can ahead.
With all those people at the feast there may not be any leftover turkey this year. But just in case — I’ll use the meat for pot pie.
I make pot pie a lot because with only Ed and me for dinner most nights, there are leftovers all the time and pot pie is one of Ed’s favorites.
The recipe below is more or less the one I use. I change the herb, depending on what I have (I’ve used dill, basil, marjoram) and of course the veggies change depending on what’s also leftover or what’s in the fridge produce bin. You need about 3-4 cups of veggies plus the potato and onion.
Sometimes I make this without the meat — just add some more vegetables.
Thanksgiving leftovers? For sure. But why wait? This versatile recipe is an all-year handy one. Bonus: you can freeze pot pie to serve when you want to just pop something in the oven for dinner. Place the dough on top and freeze. Then, thaw and bake.
Pot Pie
2 tablespoons olive oil or vegetable oil
1 medium onion, chopped
1 medium Yukon Gold or other Eastern potato
2 carrots, sliced 1/4-inch thick
2 stalks celery, sliced 1/4-inch thick
1 cup bite-size zucchini chunks
1 cup corn kernels or peas
3 cups bite-size chopped cooked chicken, turkey, beef or veal
5 tablespoons all-purpose flour
3 cups chicken stock
2 tablespoons chopped fresh parsley
2 teaspoons chopped thyme leaves
salt and freshly ground black pepper to taste
pie dough or thawed frozen puff pastry sheets
Preheat the oven to 400 degrees. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 2-3 minutes or until softened. Add the potato, carrots and celery and cook, stirring occasionally, for 3 minutes. Add the zucchini, corn and chicken and stir to distribute the ingredients evenly. Sprinkle the flour over the ingredients and stir to mix it in completely. Cook for 1-2 minutes, stirring frequently to let the flour absorb into the other ingredients. Pour in the stock gradually, stirring constantly. Raise the heat and bring the liquid to a boil. Reduce the heat and simmer the ingredients, stirring frequently, for about 10 minutes or until the sauce has thickened. Stir in the parsley and thyme and sprinkle to taste with salt and pepper. Spoon the filling into a baking dish. Cover with the pie dough or puff pastry. Seal the edges to the dish. Cut 2-3 slits in the crust to allow steam to escape. Bake for about 35 minutes or until the crust is crispy and golden brown.
Makes 4 servings