This recipe uses leftover ingredients from our Thanksgiving meal like potatoes and carrots as well as leftover turkey.
Originally this recipe is called “Chicken a la King”. Since our leftover is turkey, we have adjusted the ingredients. The procedure is the same though.
So what is the difference between Pot Pie and a la King. In chicken (or turkey) pot pie, the filling is put in a pastry crust (and covered with another) like you would a fruit pie. In “a la king” on the other hand, the filling is placed “on top” of any kind of bread and you don’t have to bake it like you do with pot pie. Since I do not have enough homemade pastry dough, I prepared Turkey a la King instead of our regular Turkey Pot Pie.
1 tbsp canola oil
1 medium onion
2 cloves garlic, minced
2 medium potatoes, diced
1 medium carrot, diced
1/2 cup chicken broth (substitute – vegetable broth or water)
2 cups leftover turkey (or chicken), skin removed and diced
salt and white pepper to taste
For the roux
1 tbsp butter
1 tbsp canola oil
2 tbsp flour
1 cup low-fat milk
chopped flat leaf parsley for sprinkling.
Saute onions in a pan in canola oil over medium high heat. When the onions turn translucent, add the garlic and saute for an additional minute.
Add the potatoes, carrots and broth. Cook until the potatoes and carrots are fork tender.
Add the diced chicken and season with salt and pepper. Set aside.
In a separate sauce pan, prepare the roux.
Heat the canola oil and then add the butter. While the butter is melting, add the flour. Cook the flour until golden brown.
Add milk and cook until the roux thickens.
Season with salt and pepper.
Add roux to the turkey and vegetable mixture. Stir until well combined.
Serve on top of bread, biscuit or puff pastry shell and sprinkle with chopped flat leaf parsley.