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.
- 4 tablespoons unsalted butter (1/2 stick)
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups medium dice cooked turkey (about 12 ounces)
- 1 tablespoon cider vinegar
- Kosher salt
- Freshly ground black pepper
- 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.
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