" Straight Talk" Talkin' Turkey Pot Pie

keep the talk straight and the food good.

You will need:

  • 3 cups low-sodium chicken broth
  • 2-3 carrots, peeled and cut into 1/4" slices
  • 1 basket pearl onions
  • 2 pounds boneless, skinless turkey thigh or breast meat
  • 1 cup quartered mushrooms
  • 5 tablespoons butter
  • 2 stalks celery, cut into 1/4" slices
  • 8 tablespoons all-purpose flour
  • 2 tablespoons whole grain mustard
  • 1 cup half & half or milk
  • 2 tablespoons dry sherry
  • 1 cup frozen green peas
  • 2 tablespoons fresh, chopped parsley
  • enough biscuit dough to cover a 9x13-inch pan or two sheets frozen puff pastry, thawed
  • 1 egg yolk, beaten with 1 teaspoon water
  • salt and pepper to taste
  • 1 heapin' helpin' of ol' fashioned common sense


1. Bring the chicken broth to a boil in a large saucepan. Blanch the carrots and onions in batches until not quite tender. Remove vegetables with a slotted spoon and set aside. Slip the onions from their skins when no longer hot as blue blazes.

2. Return the broth to a boil and add the turkey and mushrooms. Simmer, covered, for 20 minutes or until the turkey is firm to the touch and no longer pink inside. Remove turkey and mushrooms from broth and let cool before shredding or chopping into bite-sized pieces. Reserve broth.

3. Melt the butter in a medium saucepan over medium heat. Add the chopped celery and saute 1 minute. Add the flour and cook for about 2 minutes, stirring constantly. Do not brown. Remove mixture from heat and slowly pour in the broth while whisking rapidly. Return to the heat and continue whisking until the sauce comes to a boil. Let the sauce boil for another minute, then remove from heat and add the mustard, half & half and sherry. Season to taste with salt and pepper and keep warm over a low heat.

4. Preheat oven to 400? F. Add the turkey, blanched vegetables, peas, and parsley to the sauce and pour the mixture into a greased 10-inch pie plate or baking dish. If a bottom crust is desired, line it with pastry before adding the mixture.

5. Lay the pastry over the filling, trim to a 1-inch overhang and tuck the edges down into the sides of the pan. Don't worry about being overly neat. Remember that a nod's as good as a wink to a blind horse.

6. Cut a few well-placed vents for steam to escape and brush the pastry top with the egg mixture. Bake for 25 to 30 minutes or until the pastry is golden brown and the filling begins to bubble. Remove from the oven and allow to cool a few minutes before serving, but not too much. (Remember, revenge is the only dish served cold.)

7. At this point, you'd be dumber than ditch water if you didn't remind your guests you've been busier than a one-armed paperhanger and now that they're as full as Alabama ticks, you'd be happier than a dog with two tails if they did the dishes. If they refuse, tell them you're madder than a bear with a sore throat and that they're about as useless as a bunch of chocolate teapots.

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