Turkey Pot Pie with White Cheddar Crust

Call it trickery and deceit but you’ll never know this is round two of Christmas dinner. Actually, cooked chicken or even pork roast could stand in for the turkey in this comforting dish. This is food writer and cookbook author Cinda Chavich’s favourite way to dish up turkey on Boxing Day. From her upcoming book on the problem of food waste, Waste Not, Want Not: How to Save Food, Save Money and Save The Planet (TouchWood Editions, April 2015).

2 1/2 cups (625 mL) water
1 tsp. (5 mL) salt
1 lb. (454 g) peeled and seeded butternut squash, cubed
2 tbsp. (28.4 g) butter
1 medium onion, slivered
2 tbsp. (20 g) flour
1 cup (250 mL) turkey or chicken broth
2 tbsp. (30 mL) minced fresh sage
1/2 tsp. (2 mL) freshly ground black pepper
1 cup (150 g) cooked white beans (or canned white beans, rinsed and drained)
3 cups (672 g) cooked, cubed turkey
1 tbsp. (15 mL) chopped fresh parsley

Cheddar Biscuit Topping:1 cup (225 g) all-purpose flour
1 tsp. (5 mL) baking powder
1/2 tsp. (2 mL) salt
2 tbsp. (28.4 g) cold butter
1 1/2 cups (168 g) shredded old Cheddar cheese
2/3 cup (160 mL) skim milk
Cayenne pepper or paprika, for dusting

Boil the squash cubes in salted water until just tender, about 8 minutes. Remove with a slotted spoon to a casserole dish, reserving 1 cup (250 mL) of the cooking liquid.

Preheat the oven to 400°F.

In a saucepan, melt the butter and sauté the onion for 5 minutes, until soft. Stir in the flour and cook for 1 minute. Slowly add the broth and reserved squash cooking liquid. Bring to a boil. Stir in the sage and pepper and simmer until thick, about 10 minutes.

Stir in the beans, turkey and parsley. Pour over the squash in the dish. Check seasoning and adjust if necessary.

For the biscuit topping, combine the flour, baking powder and salt in a bowl. Blend in the butter using your hands or a pastry cutter until crumbly. Stir in the cheese and enough milk to form a sticky dough. Drop by the tablespoonful over the turkey mixture in baking dish.

Bake the pot pie for 25 to 30 minutes, until topping is golden. Dust with cayenne or paprika before serving.

Serves 6.

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