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.
- 1Melt the 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.
- 2Slowly add broth, whisking constantly until mixture is smooth. Add the milk and again whisk until smooth. Bring to a simmer over medium heat and cook, whisking occasionally, until slightly thickened, about 10 minutes.
- 3Remove from the heat, add turkey and vinegar, and stir to coat. Season well with salt and pepper.