Next on my list is a new diet and exercise routine. But first, we have to deal with the left overs.
Turkey always seems like a great idea for the armies of people that show up for meals here at the ranch. Inexpensive and plentiful, roasting a turkey over the holidays seems like a natural solution to feeding the hordes… but if you happen to have only a pound or two of turkey meat left over, would that be enough for another meal?
The answer in three words: Turkey pot pie.
With a few chopped vegetables, and a roasted chile poblano, you can make a delicious turkey pot pie that is better that sandwiches, and miles beyond the broth you can make from the turkey carcass (I loathe turkey soup.) A few home-made biscuits, and boom: Hot lunch for six is served.
So far, the holiday here at the ranch has been nice and quiet. The kids are ebbing and flowing out of the kitchen, and I have been photographing a few dishes here and there.
Joe, my dog, seems to be getting fatter. I am not sure where is gorging himself daily, as we ration his food. I’m going to keep an eye on the kitty food, to make sure he is not eating their allotment too. Very curious.
I am already thinking of New Year’s Resolutions, which I make annually, with varying degrees of success. Here is what I am planning:
- Write more thank you notes
- Lose the weight that keeps me chronically uncomfortable (about 8 lbs.)
- Keep on a better blogging and photographing schedule
- Worry less
We will be headed to New Orleans for New Year’s which is different that other years, as we usually have a big family party. Looking forward to walking around the French Quarter, taking photos, anticipating my weight reduction diet by over eating for four days.
Roasted Poblano and Turkey Pot PIe
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 55 min
- Yield: 4-6 servings 1x
- Category: Main Dish
- Cuisine: American
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. sugar
¼ tsp cream of tartar
¼ cup shortening
1/3 cup buttermilk
2 chile poblano, washed
3 tbsp. butter
1 small onion, peeled and diced (about 1 cup)
2 carrots, peeled and diced
¼ cup all-purpose flour
1 cup chicken broth
1 lb. roasted turkey, shredded
For the filling, roast the poblano chiles over an open flame until they are well blackened. Wrap in a clean town, and then place the bundle in a paper bag for 15-20 minutes, until the chiles have cooled down. Remove the chiles from the bundle, and scrape away the blackened peel. Remove the stem end, and inner seeds, discarding stem and seeds. Cut the chiles into strips, and then dice into ½” pieces. Set aside.
For the biscuit topping, sift together flour, baking powder, sugar cream of tartar and salt into a large bowl. Using a pastry cutter, cut in shortening until the mixture resembles a coarse meal. Drizzle in the buttermilk, and stir until the mixture gathers into a ball. Do not over mix or knead, as the dough will become tough and chewy.
On a floured surface, roll out the dough into a ¼”- ½” thickness. Cut out 6 biscuits, and set aside.
Heat your oven to 400°F.
In a 9″ skillet, melt the butter and add the diced onion and carrots, sautéing until the onion is translucent. Add the flour, and stir until all of the butter has been absorbed. Stir in the chicken broth for a smooth sauce, making sure that no lumps remain. Add the shredded turkey and chopped roasted poblano chile, combining well.
Pour the filling mixture into a 9” x 9” baking pan and top with the 6 biscuits. Bake for 25-30 minutes uncovered, until the biscuits are well browned, adding 5 more minutes if browner biscuits are desired. Remove from the oven, and allow to cool for 10 minutes before serving.
Both the biscuit topping and filling for this recipe are easily doubled
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