Turkey Pot Pie Popover
Recipe type: Entree
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6 people
Turkey Pot Pie Popover - an updated version of a classic. This is a great use of those turkey or chicken leftovers!
  • Popovers*
  • 4 tablespoons unsalted butter, melted. Plus some softened for greasing the pans.
  • 4 cups milk, room temp
  • 4 cups all-purpose flour
  • 1 ½ teaspoon kosher salt
  • 6 large eggs, room temp
  • 1 ½ cups Parmesan cheese, grated
  • Velouté (one of the 5 French "mother sauces")
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups turkey or chicken broth
  • ½ cup heavy cream
  • Kosher salt
  • Turkey Pot Pie Filling
  • 2 tablespoons unsalted butter
  • 1 large carrot, small dice (about the size of the peas)
  • 1 cup frozen peas, thawed and at room temp
  • 1 cup white button mushrooms, sliced
  • 1 large shallot, finely sliced
  • 3 tablespoons dry sherry
  • 2 sprigs tarragon, chopped
  • 2 sprigs thyme, chopped
  • 4 cups leftover turkey or chicken meat, diced
  1. To make the popovers, preheat the oven to 425 degrees F.
  2. Combine the melted butter, milk, flour, salt, egg, and whisk until smooth. Generously grease a popover pan or 12-cup muffin tin with softened butter. Place in the oven and heat for exactly 2 minutes. Fill each cup about halfway full and then evenly divide the grated Parmesan over the tops. Bake for 30 minutes, don't open the oven to peek until they're done.
  3. To make the velouté, melt the butter in a medium-sized saucepan over medium heat. Reduce the heat to low and slowly add the flour, stirring constantly with a wooden spoon. Cook for approximately 1 minute, until it turns a light blonde color. Slowly add the broth, while whisking constantly, and bring to a simmer (make sure there are no lumps). Then add the cream and bring to a simmer again. Simmer for about 5 minutes until slightly thickened. Season to taste with salt. Turn off the heat, cover, and keep warm.
  4. Preheat the oven to 350 degrees F
  5. Melt the butter in a large skillet over medium-low heat. Add the carrots and sauté for a minute. Then add the peas, mushrooms, shallot, and sauté for another 4 minutes, or until softened.
  6. Add the sherry and simmer for 1 minute. Add the velouté, tarragon, and thyme. Bring to a simmer and then add the chicken. Cook for 2 minutes, or until warmed through. Season with salt and pepper to taste.
  7. Just before serving, warm the popovers in the oven for 2 - 3 minutes. Pull apart each popover and ladle the turkey mixture into the popovers. Garnish with extra thyme and tarragon. Serve and enjoy!
* A popover pan is ideal, but if you don't feel like running out to the store for a speciality kitchen piece, you can use a large muffing tin. (Recipe will make 12 in a popover pan and 24 in a muffin pan).

* Recipe inspired by Neiman Marcus Taste - Creamed Chicken A La King
Recipe by at http://hapanom.com/turkey-pot-pie-popover/