11142 Creamed Turkey 20 mins 20 mins 4 to 6 servings Tue Oct 09 11:14:00 -0700 2007 Fri Mar 20 15:51:57 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11142 Fri, 20 Mar 2009 22:51:57 GMT An American classic done right An American classic done right. Pot Pie is a cold-weather classic and a great way to use up leftover Thanksgiving bird or other cooked poultry. But the key to a good pot pie is tasty creamed fowl (take your pick of chicken, turkey, or even duck) with a nice acidic note. Of course, you can always eat it as is over rice or noodles for a Midwest classic.

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  • Melt butter over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
  • Slowly add broth, whisking constantly until mixture is smooth. Add milk and again whisk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
  • Remove from heat, add turkey and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.
    • ]]>     http://www.chow.com Aida Mollenkamp 50 Main 4 tablespoons unsalted butter (1/2 stick)

    ]]>     1/3 cup all-purpose flour

    ]]>     2 cups low-sodium chicken broth**

    ]]>     1 cup whole milk

    ]]>     147 3 cups cooked turkey, medium dice

    ]]>     1 tablespoon apple cider vinegar**

    ]]>     695 quick 822 american 686 creamy 1021 comfort 384 easy 812 old school 755 travels well 1046 cold weather 11118 pot pie 184 vegetables 461 poultry 418 dairy 1 chow 2395 aida mollenkamp 213 thanksgiving 1619 omnivore 1929 leftovers 216 holiday 70 chicken 12707 chicken dishes 2747 make ahead