Pot Pie

I think I've discovered a pretty fool-proof formula for making a pot pie. Maybe the best thing about it is using up leftovers in the fridge and making a great-tasting dinner-- one that's a hit with the kid and the so-called grownups who live in our house. This time I was using up leftover roast turkey, but chicken would do as well.

 TURKEY POT PIE

(makes 3 or 4 individual servings)

• 2 cups veloute sauce
  
• 2 generous cups of chopped turkey (or chicken)
  
• 4 medium carrots, peeled and cut into rounds
  
• 1/2 pound crimini mushrooms, cut into quarters
  
• 2 Tablespoons butter
• a handful of frozen petite green peas
  
• Salt and pepper to taste
• Frozen puff pastry

Make the sauce (recipe follows). If you think it is too thick, thin it with a splash of Madeira.

Add salt and pepper to taste.

Cook the carrot rounds in a small amount of salted water until fork tender. Drain and set aside.

Quickly saute the quartered mushrooms in the 2 tablespoons of butter until they have given up their moisture.

Stir in the chopped turkey, carrots, mushrooms and peas. Check for seasoning.

Place a portion of the mixture into individual serving dishes. *Top with puff pastry which has been thawed for about 10 minutes. Cut the pastry to fit the tops of bowls and press into place, seal the edges.

Put into a preheated 350 degree oven and cook for 20 to 30 minutes (until the pastry is puffed and nicely browned).

*You can also put this into a 4 cup casserole and top with pastry. 

VELOUTE SAUCE

• 3 1/2 tablespoons butter
  
• 1/2 cup flour
  
• 3 cups of any stock (in this recipe I used Turkey stock)
  

Melt the butter in a heavy pan over medium heat. When it is hot and sizzling, add the flour and cook, stirring until the roux is pale brown and still a bit gritty. Take the roux off the heat and gradually add the stock, whisking constantly so that no lumps form. Return to the heat and slowly bring to a boil, stirring constantly. Reduce for about 30 minutes over a very gentle heat. Makes about 2 cups.

This makes a delicious, deeply-flavored sauce.  It is a basic sauce in French cooking and it is probably safe to say that it should be in any serious cook's repertoire.

You can vary the ingredients to suit your taste and the contents of your refrigerator.