Friday, November 25, 2011

Turkey and Pancetta Pot Pie

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Looking for a new recipe to try using all that leftover turkey from yesterday? You've come to the right place. Mac and cheese is usually my favorite comfort food, but this pot pie is giving it a run for its money.

Once again, Giada did not disappoint. These pot pies were absolutely delicious! The flavor is more than I expected and the filling is light, but still creamy and very filling. I chose to go the easy way and bought Pillsbury refrigerated biscuits to flatten and put on top. It was perfect! I will definitely use this recipe in the future, but probably with chicken since I don't normally have 3 cups of leftover roasted turkey on hand. Enjoy!
Here's the inside of the completed pie. So good!

  • 2 tbsp. extra-virgin olive oil
  • 4 oz. finely diced pancetta
  • 1 tbsp. unsalted butter, at room temperature
  • 1 large or 2 small shallots, chopped
  • 2 medium carrots, peeled and diced into 1/2-inch pieces
  • 1 tbsp. chopped fresh thyme leaves
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup flour
  • 2 1/2 cups low-sodium chicken broth
  • 1/4 cup heavy cream
  • 3 cups (about 14 oz.) roasted turkey breast meat, cut into 1/2-inch pieces
  • 1 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 1 package Reduced-Fat Pillsbury Biscuits
In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate. 

Add the butter, shallots, carrots and thyme to the saucepan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the carrots are tender, 6 to 8 minutes. Stir in the flour and cook for 1 minute. 

Increase the heat to high. Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes. 

Add the cooked pancetta, heavy cream, turkey, peas, corn, and the remaining salt and pepper. Simmer for 3 minutes until heated through. Using a ladle, fill the ramekins with the mixture.

Press a biscuit so it is flat and place one on top of each ramekin. Cook according to biscuit package directions, 13-15 minutes.

Source: Adapted from Food Network

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