Turkey Potpie (Kim-Style)

Joy of Cooking was my inspiration. I modified it to reduce the dairy in it as much as possible because of my dietary restrictions. An unintended side effect is that it has less fat than usual.

The process is rather involved if you make everything the same day, but it is worth the effort!

Turkey Potpie (Kim-Style)

cooked turkey or chicken

2 tbsp chicken broth

1 medium onion, chopped

3 medium carrots, sliced

2 small ribs celery, sliced

3/4 cup frozen peas, thawed

4 tbsp butter

1/2 cup whole wheat flour

2 cups chicken broth

1 1/2 cups of liquid of choice

     (chicken broth, tofu whizzed in blender with water,

      non-dairy milk, or combination of these)

fresh lemon juice

salt and white or black pepper to taste

biscuit or pie dough (easy biscuit recipe below)

1.  Cook your poultry. Boil water in a pot and add a whole chicken, or chicken or turkey pieces. 15-20 minutes is about right for a whole chicken. Cover the pot while it cooks. (Use leftover poultry for chicken or turkey salad, yum!)

2.  Meanwhile, cut up your onion, carrots and celery. Heat skillet over medium heat, add broth and onions, carrots and celery. Cook about 6 minutes, until the onions are soft. Splash a little more broth in if stuff starts to stick. Set aside. Add your frozen peas to this mix to start them thawing.

3.  If your poultry is done cooking (165 deg F minimum), fish it out of the water and let cool on a cutting board for 10 minutes.

4.  Preheat oven to 400 deg F. Grease a 9x13 baking dish.

5.  If you find yourself waiting around for the poultry, start making your biscuit or pie dough topping.

6.  When your poultry is done sitting, cut it into small chunks with a knife.

7.  Melt butter in saucepan over medium low heat.

8.  Add flour and whisk until smooth.

9.  Gradually add 2 cups broth and whisk until smooth.

10.  Add your other 1 1/2 cup liquid gradually, and whisk until smooth.

11.  Turn up the heat and bring to simmer, whisking constantly.

12.  Stir in cooked poultry and reserved vegetables (use your own judgement for amount of poultry). Bring to a simmer, and cook for 1 more minute.

13.  Add a splash or two of lemon juice and salt and pepper to taste. 

14.  Pour this gravy mixture into your waiting 13x9 pan.

15.  Finish mixing up your biscuits or pie dough. Drop lumps of dough on top of casserole. Or arrange cut-out biscuits on top of casserole. Or roll out pie dough to shape of pan and lay on top.

16.  Pop into the oven and cook for 30 to 40 minutes, until sauce is bubbling and the topping is browned.

17.  Reap the rewards of your hard work. Dig in!

Quick Drop Biscuits

2 cups whole wheat flour

1 tbsp baking powder

1 tsp salt (or a bit less)

2/3 cup non-dairy milk (like rice or soy)

1/3 cup vegetable oil

1.  Mix dry ingredients together.

2.  Add oil and milk together and stir with a fork until dough leaves sides of bowl.

3.  Drop walnut sized pieces onto potpie (or cookie sheet, in which case bake at 475 for 10-12 minutes)