ROASTED POBLANO AND TURKEY POT PIE

Text and Photos by: Melissa Guerra @kitchenwrangler

Roasting a turkey always seems like a great idea for the armies of people that show up for meals here at the ranch. Inexpensive and plentiful, roasting a turkey over the holidays seems like a natural solution to feeding the hordes… but if you happen to have only a pound or two of turkey meat leftovers, would that be enough for another meal?

The answer in three words is: Turkey pot pie.

With a few chopped vegetables, and a roasted chile poblano, you can make a delicious turkey pot pie that is better that sandwiches, and miles beyond the broth you can make from the turkey carcass (I loathe turkey soup.) A few home-made biscuits, and boom: Hot lunch for six is served.!

ROASTED POBLANO AND TURKEY POT PIE

INGREDIENTS

For the Biscuit topping:

1 cup all-purpose flour (125g)
2 tsp. baking powder (8g)
1 tsp. Sugar (4g)
¼ tsp cream of tartar (1g)
Pinch salt
¼ cup shortening (25g)
1/3 cup buttermilk (80ml)

For the Filling:

2 chile poblano, washed
3 tbsp. Butter (42g)
1 small onion, peeled and diced (about 1 cup/150g)
2 carrots, peeled and diced
¼ cup all-purpose flour (32g)
1 cup chicken broth (240ml)
1 lb. roasted turkey, shredded (500g)

INSTRUCTIONS

For the filling, roast the poblano chiles over an open flame until they are well blackened. Wrap in a clean towel, and then place the bundle in a paper bag for 15-20 minutes, until the chiles have cooled down.

Remove the chiles from the bundle, and scrape away the blackened peel. Remove the stem end, and inner seeds, discarding the stem and seeds. Cut the chiles into strips, and then dice into ½” pieces. Set aside.

For the biscuit topping, sift together flour, baking powder, sugar, cream of tartar and salt into a large bowl. Using a pastry cutter, cut in shortening until mixture resembles coarse meal.

Drizzle in the buttermilk, and stir until mixture gathers into a ball. Do not over mix or knead, as the dough will become tough and chewy. On a floured surface, roll out the dough into a ¼”- ½” thickness. Cut out 6 biscuits, and set aside. Heat your oven to 400°F.

In a 9″ skillet, melt the butter and add the diced onion and carrots, sautéing until the onion is translucent. Add the flour, and stir until all of the butter has been absorbed. Stir in chicken broth for a smooth sauce, making sure that no lumps remain. Add the shredded turkey and chopped roasted poblano chile, combining well.

Pour the filling mixture into a 9” x 9” baking pan and top with the 6 biscuits. Bake for 25-30 minutes uncovered, until the biscuits are well browned, adding 5 more minutes if browner biscuits are desired. Remove from the oven, and allow to cool for 10 minutes before serving.

Tip: Both the biscuit topping and filling for this recipe are easily doubled

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Melissa Guerra was born in Texas in the eighth generation of her family in Texas. Born and raised on a cattle ranch in southern Texas. She is a self-taught culinary expert and food historian, and author of books that specializes in the food forms of the American continent, especially the regional, Mexican and Latin American cuisine of Texas.Nominee, James Beard Foundation Award, Book—Food of the Americas; Finalist, International Association of Culinary Professionals Cookbook Award—American; Dishes from the Wild Horse Desert: Norteño Cuisine of South Texas.

For more recipes follow Melissa Guerra here: www.kitchenwrangler.com

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