Our family had our Thanksgiving feast on Friday. My spatchcocked 13 pound turkey tasted great, although I failed to get browned and crispy skin AND forgot the apple juice in the gravy pan. We have had several meals of rerunning the basics from the feast, so it was time today to repurpose most of the last of the turkey. I had some fresh dill on hand from our CSA basket, so I started poking around to see if anyone does turkey pot pie with dill in it.
Of course, just about any crazy combo can be found on the web, but it looks like doing pot pie with lemon and dill is definitely a thing. I looked at several recipes, but settled on this one from a site called The Pioneer Woman. I followed the recipe for the filling fairly closely, but added a couple of small sweet potatoes (CSA gave us more than we could cook for Thanksgiving) and used up the last cup of heavy whipping cream for half of the milk. I used some of Meathead's turkey gravy for the broth. I also used a bit of German whole mustard instead of Dijon. The filling was much thicker than expected from the recipe, so I added quite a bit more liquid, but switched to chicken broth so that the smoke flavor in the gravy wouldn't overwhelm the rest.
Being lazy, I just used Bisquick on the top, but did add the bit of dill suggested in the recipe. It only needed to cook about 25 minutes to get a really nice biscuit layer.
The flavor from the mix of lemon, dill and the mustards in all the rich cream is amazing. Even with frozen peas in it, it doesn't taste anything like institutional or frozen pot pie. I'm definitely saving the recipe and doing it again whenever I have too much turkey or chicken on hand.
Of course, just about any crazy combo can be found on the web, but it looks like doing pot pie with lemon and dill is definitely a thing. I looked at several recipes, but settled on this one from a site called The Pioneer Woman. I followed the recipe for the filling fairly closely, but added a couple of small sweet potatoes (CSA gave us more than we could cook for Thanksgiving) and used up the last cup of heavy whipping cream for half of the milk. I used some of Meathead's turkey gravy for the broth. I also used a bit of German whole mustard instead of Dijon. The filling was much thicker than expected from the recipe, so I added quite a bit more liquid, but switched to chicken broth so that the smoke flavor in the gravy wouldn't overwhelm the rest.
Being lazy, I just used Bisquick on the top, but did add the bit of dill suggested in the recipe. It only needed to cook about 25 minutes to get a really nice biscuit layer.
The flavor from the mix of lemon, dill and the mustards in all the rich cream is amazing. Even with frozen peas in it, it doesn't taste anything like institutional or frozen pot pie. I'm definitely saving the recipe and doing it again whenever I have too much turkey or chicken on hand.
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