Creative Meals for Today's Cook

Turkey Pot Pie Popover

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Turkey Pot Pie Popover – an updated version of a classic. This is a great use of those turkey or chicken leftovers!

Turkey Pot Pie Popover - an updated version of a classic. Make 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.
  Turkey Pot Pie Popover - an updated version of a classic. Make great use of those turkey or chicken leftovers!
Turkey Pot Pie Popover - an updated version of a classic. Make great use of those turkey or chicken leftovers! 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. Turkey Pot Pie Popover - an updated version of a classic. Make great use of those turkey or chicken leftovers!

Turkey Pot Pie Popover
Recipe Type: Entree
Cuisine: Comfort Food
Author: Kathleen | Hapa Nom Nom
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!
Ingredients
  • [b]Popovers[/b]*
  • 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
  • [b]Velouté[/b] ([url href=”https://en.wikipedia.org/wiki/Velout%C3%A9_sauce” target=”_blank”]one of the 5 French “mother sauces”[/url])
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups turkey or chicken broth
  • ½ cup heavy cream
  • Kosher salt
  • [b]Turkey Pot Pie Filling[/b]
  • 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
Instructions
  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!
Notes
* 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).[br][br]* Recipe inspired by Neiman Marcus Taste – Creamed Chicken A La King

 

Turkey Pot Pie Popover - an updated version of a classic. Make great use of those turkey or chicken leftovers!

 

Comments

    • Lol – well not left entirely. I just don’t see it around like I used… maybe I’m not looking in the right spots 😉

      Reply

    • Lol! I do see it around from time-to-time, but not like when I was a kid! Childhood favs are always the best, right?! 🙂

      Reply

  8. Confession: I’ve had a popover pan for maybe a decade and have never used it. But I LOVE chicken pot pie – growing up, I used to eat those crappy frozen ones that are more crust than filling. Now I make my own – it’s definitely my kind of comfort food. So next time, I’m making them as popovers. Love this, Kathleen!

    Reply

  10. Pot pie’s are out of fashion? Holy cow! I love retro food even when I don’t know it’s not cool anymore! We regularly have chicken pot pie here, but this turkey popover pot pie is a total modern twist on things! I LOVE this and I have 2 popover pans, so I’m good to go! Woot!

    Reply

    • Lol! I don’t know, are they still ‘in’. I just remember seeing them at nearly every restaurant when I was kid, now I can’t remember the last time I saw it on a menu. Sounds like I need to come to your place if you have it regularly 😉

      Reply

  12. The pot pie has been reinvented! And I love it! It’s funny how popover form makes them look so much more elegant. As a matter of fact I think you could serve these at a dinner party. Or how about as an alternative to plain old turkey for Thanksgiving? Do you think there would be a revolt if that happened?

    Reply

  15. Chicken pot pie is one of my Hubby’s favorites, but I never make it for him. Oops, bad wife! On the other hand, I make popovers all the time, another favorite of his. This recipe is going to blow his mind when I make it with turkey leftovers. My Hubby thanks you in advance 🙂

    Reply

    • Hey don’t worry about it! Chicken Parmesan is my husbands favorite meal ever and I have NEVER made it! Well I take that back, I attempted to make it once and made Parmesan Chicken… apparently these are two different things 😛

      Hope you and your hubs enjoy! 🙂

      Reply

    • Oh my kitchen is so cluttered the last thing I need is another specialty pan – it’s muffin tin all the way for me 😉

      Reply

  17. Oooh, that sauce! I could gobble up the pies from every one of your photos, Kathleen. And what a perfect idea to pour the filling over a popover. I’m not sure what a popover is, but I’m guessing from the look and ingredients that they’re a bit like our ‘Yorkshire puddings’. If I’m right, we often eat them stuffed with things like meat and gravy.
    Really love this idea!

    Reply

    • Yes, Yorkshire pudding and popovers are pretty much the same thing! So when I was little, I had heard of Yorkshire pudding and I always thought it was pudding! I ordered it a restaurant thinking I’d be having a dessert for dinner and I was floored to find out it was a savory dish! It wasn’t at all what I expected, but I loved it!

      Reply

    • I know, right? Pot pie is such a wonderful comfort food and using a popover instead of a pie crust not only makes it easier, but I think it adds a nice personal touch – everyone gets their own 🙂

      Reply

  20. That’s a damn good question, my dear. Where in the heck did chicken pot pie go?! I’m so glad you are bringing the retro back with a Hapa Nom spin, because these popovers look crazy delicious! Honestly I could just eat these for Thanksgiving! You are so creative, Kathleen and always make me drool, these perfectly packed lil popovers are no exception! Pinned! Cheers, doll! <3

    Reply

    • Seriously, how many other wonderful retro dishes are out there that just need a makeover?! I swear we could make a show about it 😉

      Reply

    • Thanks, Nami! I think the individual popovers are just so much fun – like your own personal little pot pie… but easier 🙂

      Reply

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