Turkey Pot Pie Popover – an updated version of a classic. This is a great use of those turkey or chicken leftovers!
Chicken pot pie on a cool night was the epitome of comfort food when I was a kid. A rich and creamy chicken filling with adorable little bites of peas and carrots, and wrapped in a buttery, flaky pie crust. Here’s a fresh spin on a classic. Enter the Turkey Pot Pie Popover. Feel free to make this dish with chicken, but adding turkey is a fantastic way to use up all of that leftover turkey after Thanksgiving (which is only 1 week away – eeek!).
If you’re a popover purest, I’m sure you already have a popover pan. I had one years ago, but when I was going through a significant life change and downsizing to a 490 sq/ft apartment, I had to get rid of basically everything that I didn’t use regularly… that included my popover pan. Now that I’m long out of that shoebox, I still haven’t replaced my old pan because I haven’t needed it. I’ve been using a large muffin tin, and that’s been working just fine for me. If you have a regular popover craving, then I suggest you go out and get the pan. They make gorgeous, puffy popovers, but that’s really the only thing they’re used for. Otherwise, a large muffin tin will work.
- 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
- To make the popovers, preheat the oven to 425 degrees F.
- 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.
- 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.
- Preheat the oven to 350 degrees F
- 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.
- 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.
- 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!
* Recipe inspired by Neiman Marcus Taste - Creamed Chicken A La King