Okay, for those of you who might have some turkey hanging around the house, this one’s for you. But first, a few words about pot pie.
Whenever I go to a restaurant and see pot pie on the menu, I get a pang of longing. There is something about the words “pot” and “pie” together that just makes me feel all cozy inside. But then it arrives, and I always find that there is a little too much piecrust and not enough of the wonderful insides. Now don’t get me wrong, I always end up eating all the piecrust part anyway…but it’s not the perfect image that was dancing in my head.
Until now. This recipe is a close cousin to the Chicken Cobbler that I made a while back, but instead of a cobbler topping it uses savory crumbles of what is basically a biscuit dough flavored with parmesan cheese that you pre-bake and then scatter on top of the turkey/vegetable mixture for the final baking. (Full disclosure: the original recipe that I found at Cooks Illustrated called for using chicken, and doing a bunch of things like cooking the chicken and straining it and doing various things with cremini mushrooms (cremini mushrooms??) and so I took all kinds of liberties with it, but it all came out fine in the end.) Your leftovers have turned into a juicy and delicious dish that has just the right amount of crunchy topping. Not too much, not too little, just perfect.
Happy leftovers, everyone!