Turkey-Asparagus Romano Pot Pie

I couldn’t resist the turkeys on sale after Thanksgiving!  I bought two and  with the T-Day bird gone, I put one in the freezer and the second one…I poached.  Poaching a turkey is very easy, quick and there’s no easier way I know of to get all the delicious meat off the bones. That’s a post for another time though, because this creamy turkey pot pie needs it’s day, and is a delicious solution for anyone  looking at leftover turkey and wondering what to make. Or maybe you weren’t able to pass up the incredible sale price of post holiday birds either and need a change-of-pace recipe to make the most of it.

It’s a wonder, I suppose, that I’m not tired of turkey yet, but there are so many, many things to do with it, in a huge range of flavor profiles, how can I be?  This lucious pot pie recipe is simple, and simply elegant and holds any no-more-turkey thoughts at bay.  A sherried cream sauce with Romano cheese envelopes chunks of tender poached turkey and fresh asparagus, all held within two layers of flaky pie crust.  I was inspired by the thought of the tasty Chicken Divan recipe I’ve made for so many years, but turned it on it’s head a bit and ended up with a new family favorite.

If you are not poaching turkey parts just use cubed roasted turkey instead. Asparagus is also on sale here, as it often is in December, and  I used the money I saved on the turkey and asparagus to buy the best quality Romano cheese I could get a hold of.  Imported from Italy, not pre-grated, and enjoyed whisper thin slices of it while making the deep-dish pie.  The better the Romano cheese you use, the better this dish will be!

Ingredients for Turkey-Asparagus Romano Pot Pie recipe: (Serves four to five as a main dish)

• 2 9″ pie crusts
• 3 cups diced turkey (leftover or poached)
• 1 # fresh asparagus
• 2 cups low-sodium turkey stock (substitute with chicken stock)
• 2 cups coarsely grated Romano cheese
• 1/2 cup heavy cream
• 6 tbsp. dry sherry
• 4 tbsp all-purpose flour
• 4 tbsp. unsalted butter
• 2 tbsp. corn starch
• 1/4 tsp. freshly grated nutmeg
• Salt and pepper

Directions:

Preheat oven to 425°

Trim tough bottoms from asparagus, lightly peel the stems and cut into bite sized pieces, leaving the tips whole. I find the easiest way to peel asparagus is to hold it by the tip, and with my thumb beneath the spear and holding a peeler flat on the top of the spear I pull the peeler towards me.

• Add the asparagus pieces to a skillet with two tablespoons water, season lightly with salt and pepper then cover and steam over medium heat for five minutes until very tender.
• In a large saucepan, melt the butter, add the flour and whisk together for a few minutes over medium heat.
• Add the stock and contiue to whisk vigorously until the mixture comes to a low boil and begins the thicken.
• Mix the cornstarch and sherry together with a fork and add to the sauce, whisking thoroughly and bring to a low boil until it thickens. (just a minute or so)
• Add the heavy cream and nutmeg, whisk and bring just to a simmer.
• Lower the heat to low and add the grated Romano cheese by thirds, sprinkling each addition over the top of the sauce and whisking thoroughly between additions. Do not bring the cheese sauce to a boil.
• Taste for salt and pepper.  I don’t recommend adding any salt before the cheese becuase the Romano will be salty!
• Fold in the cubed turkey and asparagus making sure all pieces are coated with the sauce.
• Line a deep dish pie plate with one of the rounds of crust and add the filling.
• Lay the other 9″ round of crust on top and tuck the edges behind the bottom crust edge.
• Push the crust edges gently back against the pie dish and flute lightly. Poke a few steam vents through the top of the pie.

• Put the pie in the preheated oven for 30 – 35 minutes, until nicely browned and bubbly.
• If the crust begins to brown too much after 2o – 25 minutes, protect the edges with tin foil or a pie safe.

Important: Allow the pie to cool for 15 minutes so the cheese sauce will have a chance to tighten up.  Enjoy!