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Creamed Turkey
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.
Ingredients
- 4 tablespoon unsalted butter
- 1⁄3 Cup whole-wheat flour
- 2 Cup low-sodium chicken broth
- 1 Cup whole milk
- 3 Cup medium dice cooked turkey
- 1 tablespoon apple cider vinegar
- Kosher salt
- freshly ground black pepper
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Directions
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.
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.
Remove from the heat, add turkey and vinegar, and stir to coat. Season well with salt and pepper.
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