Still Got Turkey? Make a Potpie

“Excuse me, Mom,” my 15-year old daughter asked, “just when am I going to get a home-cooked meal?” I’d been busier than usual and traveling on business. But I knew just the answer: homey chicken potpie.

Normally, I make potpie from leftover roast turkey or chicken--a good way to use poultry that might otherwise taste dry when reheated. But since the refrigerator wasn’t overflowing, I bought a rotisserie chicken at the supermarket.

My family was all smiles when, as I pulled the pie from the oven, steam seeped through the slits in the buttery brown crust and the smell of home cooking filled the kitchen.

Turkey or Chicken Potpie

Active Work Time: 25 minutes * Total Preparation Time: 1 hour

You can cook the filling in a 10-inch cast-iron skillet, which goes right in the oven to bake the pie.

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1 sheet packaged frozen puff pastry dough

11/2 cups chicken broth

1 large carrot, thinly sliced in rounds

3 tablespoons butter

2 tablespoons oil

1 small onion, diced

1/2 pound cremini mushrooms, quartered

2 tablespoons flour

1/2 cup whipping cream

3 cups (1/2-inch dice) roast turkey or chicken

1/2 cup minced parsley

Salt

Freshly ground pepper

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Thaw the puff pastry for about 20 minutes. Heat the oven to 400 degrees.

Meanwhile, bring the broth to a boil in a 1-quart saucepan. Add the carrot and cook until crisp-tender, about 10 minutes. Using a slotted spoon, transfer the carrot to a plate and set aside. Remove the broth from the heat and set aside.

Heat the butter and oil in a 10-inch skillet (or cast-iron skillet, if using) over medium heat until the butter foams. Add the onion and cook until it begins to soften, about 2 minutes. Add the mushrooms and cook until they just begin to brown, about 3 minutes longer. Sprinkle the flour over the onion-mushroom mixture and stir to blend in. Slowly stir in the stock, bring to a simmer and stir until smooth and thickened, about 2 minutes. Add the cream, stir to blend and bring to a simmer. Add the reserved carrot, the turkey or chicken and the parsley. Stir to combine. Return the mixture to a simmer, then add salt and pepper to taste. Remove from the heat. If not using a cast-iron skillet, transfer the filling to an 8-cup baking dish that’s 2 inches deep.

Unfold the sheet of pastry and lay it flat on a lightly floured work surface. Roll out the puff pastry into a 10-inch circle, trimming the corners with a paring knife to form a circle. Cut 3 slits, each 2 inches long, in the center of the dough. Carefully place the dough over the filling, centering it in the dish. Lightly press the edges of the dough against the sides of the dish. Bake the pie until the dough is nicely browned, about 25 minutes. Serve immediately.

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6 servings. Each serving: 515 calories; 464 mg sodium; 82 mg cholesterol; 34 grams fat; 12 grams saturated fat; 26 grams carbohydrates; 27 grams protein; 2.02 grams fiber.

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Placemats from Sur La Table.

Morgan is author of “The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition” (Chronicle Books, $18.95).