Welcome back Chitlins! I hope you all had a wonderful Thanksgiving and have had sufficient time to crawl out of your food coma to attend this lovely Monday morning at the office. Since I’m sure all your refrigerators are bursting to full with a million Tupperware containers of leftovers from Thursday I thought I’d help you out with that.
As I’m sure you’re aware, one of my all time favorite comfort foods is chicken potpie. I can’t explain it but if you’ve ever seen the “Me Gusta” meme around the internet, that’s pretty much what my face looks like while I’m eating it. I adore chicken potpie.
So given that my family had a grand total of 16 people come visit for the holiday we had two turkeys, several bowls of stuffing (which magically disappeared), a mountain of mashed potatoes (which will be making a reappearance here next week), and quite the medley of vegetables.
Both my aunt and my grandma made their signature dishes for the evening, and even The BF contributed a “family dish.” The rest of us gorged on the panoply of food before us. It was everything that Thanksgiving was supposed to be. And better, because I got a little bit of Christmas mixed in. When I rolled in (after a harrowing trip home, missing one train and pinballing my way through Grand Central around the hordes of tourists to make another train only to still arrive an hour later than planned) my mother proudly displayed a small bag with tissue paper.
I looked at her, looked at the bag and tore into it like a starving polar bear attacks a seal carcass. Yeah I went there. I tear through the flimsy tissue paper, unwrap a white fabric in front of me and lo-and-behold I am holding a customized apron with my blog logo on it! Turns out The BF was a sneaky little BF and worked with my uncle behind my back to make this for me. He used the same font as my header and a slightly stylized shot glass with confetti sprinkles.
Simply put, it’s awesome. And I know you’re all jealous. You should be. I’m jussayin’. So anyway, back to this awesome potpie you’ll be making. I was hoping to make just a regular potpie with actual piecrust but I was at The BF’s so I didn’t have any extra piecrust chillin’ in the freezer and of course his grocery store was all out, so I made it with biscuits instead. Honestly, I’m torn. I don’t know which I like better. I mean my favorite part is always the filling and I definitely eat a good 3 scoopfuls of it while I’m carefully spooning it into the pie plate, but the biscuits were a nice change up from my usual plan.
*Just a note: If you’re going to use a full biscuit (as opposed to one cut in half so it’s only half the height) I would suggest using a deep dish pan so that the filling is almost 3/4 the height of the fully cooked biscuit, just to ensure that you get your crust-to-filling ratio just right. Otherwise, just cut your biscuits through the middle lengthwise (so they’re still circular) and you’ll be just fine.
Thanksgiving Leftovers Potpie
Slightly adapted from Love and Olive Oil
2 1/2 cups chicken or turkey stock, simmering
6 tbsp butter
7 tbsp flour
½ yellow onion, diced
1 clove garlic, diced
2 ½ cups shredded roasted turkey
3 cups of assorted left over cooked vegetables (I had green beans, carrots, corn and asparagus)
1 can refrigerated biscuits (I used Pillsbury Grands buttermilk biscuits)
Preheat oven to 375°F. Lightly grease a 9×13” baking dish.
In a large saucepot, set your stock simmering. In a large sauté pan, melt the butter over medium-high heat. Add onion and cook until soft and translucent, about 8 minutes. Add garlic and cook for another 2 minutes. Add flour to create a roux, mixing it around the butter and onions until a thickish paste forms, cook for 2 minutes until lightly browned.
While whisking continuously, add the stock and cook over medium heat until reduced by half, about 4-6 minutes. Add the shredded turkey and leftover vegetables and mix just until thoroughly incorporated. Remove from heat and pour into baking dish.
Carefully cut, or tear the biscuits in half lengthwise so they are still circular, and place on top filling, so that all edges touch as much as possible and the top is covered. We used one of The BF’s hugenormous baking dishes so it took exactly 15 biscuits. Obviously a smaller baking dish will take fewer. Place the baking dish on a larger cookie sheet to catch any overflow while baking.
Bake for 25-30 minutes until the tops of biscuits are golden brown and the filling is bubbling. Serve hot. Leftovers will keep in an airtight container in the fridge for up to five days.