Monday, April 7, 2014
Turkey Pot Pie Stew
We're finally getting to some reasonable, spring-like weather around here but not before a slew of chilly, rainy days this past week. So I'm still pulling out the crock pot from time to time for a hearty meal that will warm you from the inside out. And I can't believe I haven't shared this recipe with you sooner. I've been making it for over 3 years and it's a big hit. Big chunks of turkey and vegetables are the highlight of a lovely seasoned bechamel sauce, offering all the gooey goodness inside a pot pie. The crust is replaced by quick biscuits or crescent rolls making this the easiest version of a pot pie outside the freezer aisle. I love the mix of vegetables, and that you can swap out what you like for the ones you don't care for, as well as the comforting smell you come home to after this has been cooking along all day. Smells like warm love on a cold rainy day, but will still be delicious if the sun is shining.
This recipe originally came from Pillsbury, but I made several adjustments. I decreased the amount of turkey because it's easier to find in one pound packages, rather than 1 1/2 pounds. I used parsnips in lieu of carrots, since there are already carrots in the frozen vegetables. And instead of the can of soup to make the broth, I created a lovely bechamel (which is way easier than it sounds) to bring thickness and flavor to the dish. Finally, the recipe calls for refrigerated pie crust to make little rounds to top each bowl. Instead, I bake up either refrigerated biscuits or crescent rolls and serve along side for dipping. Since I'm not a huge soggy bread fan, I like having the alternative to use my bread to sop up a little extra sauce and flavor, rather than drowning a flaking crust. But of course, that's the beauty of the recipe--you can adjust it to your liking. this crock pot meal does have some steps, particularly the bechamel, but it didn't take very long at all. I prepped everything the night before so we could let it cook in the morning and then add the sauce and thawed frozen veggies (I measured them into a container and left them in the fridge to thaw) when the time came. Still made it very quick to do after work. Now, hopefully I won't need to make this again until fall, assuming we get and stay warm from here on out.
Turkey Pot Pie Stew
1 pound boneless, skinless turkey breasts
1 onion, chopped
2 medium parsnips, chopped
1 celery stalk, chopped
1/2 cup sliced mushrooms
1 teaspoon poultry seasoing
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons water
3 Tablespoons butter
2 cloves garlic, minced
3 Tablespoons flour
1 cup chicken broth
1/2 cup milk
1 1/2 cups frozen mixed vegetables, thawed
1 can refrigerated crescent rolls
Cut chicken into about 1 inch chunks any place in the stoneware of a 4 quart crock pot.
Add onion, parsnips, celery, mushrooms, poultry seasoning, salt, pepper and water. Stir to combine.
Cover and cook on low for 5-6 hours.
While turkey and vegetables cook, prepare bechamel by melting butter over medium heat in a medium saucepan. Add garlic and let cook until fragrant and softened, about 2-3 minutes.
Gradually whisk in flour, about 1 teaspoon at at time, until a roux begins to form and no clumps remain, whisking constantly.
Whisk in chicken broth and milk and stir to combine. Continue to cook and whisk until sauce thickens and begins to simmer. Remove from heat and let cool. Refrigerate until ready to use.
After 5 or 6 hour mark, stir bechamel sauce and mixed vegetables into crock pot. Cover and increase to high heat. Cook for an additional 20-30 minutes.
While stew continues to cook, bake crescent rolls according to package directions. Distribute stew into bowls and top with 2 crescent roll to serve.
Makes 4 servings.
The Cookie Princess
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