Creamed Turkey

20 min
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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 creamed 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.

20 min
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Ingredients

number of servings
1
  • 4 tbl unsalted butter Added to
  • 13 cup all-purpose flour Added to
  • 2 cup low-sodium chicken broth Added to
  • 1 cup whole milk Added to
  • 3 cup medium dice cooked turkey Added to
  • 1 tbl apple cider vinegar Added to
  • Kosher salt Added to
  • freshly ground black pepper Added to
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Directions

1. Step

Melt 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 to 2 minutes.

2. Step

Slowly 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.

3. Step

Remove from the heat, add turkey and vinegar, and stir to coat. Season well with salt and pepper.

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