(MCT) — Leftover Thanksgiving turkey needn’t be an afterthought. In a creamy pot pie, bolstered with root vegetables, it might actually taste better than the original feast.


Foods of fall and winter are all about comfort, about settling in, about spending a bit more time in the kitchen because the tennis nets at the park have been packed up for the season. It’s time for pot pie.


Bev’s crust

Makes enough for 6 individual pot pies.


Note: This crust is from “The New Midwestern Table” by Amy Thielen. You’ll need only half for 6 individual pot pies, so freeze the remaining dough for a single-crust pie, or future pot pies. (The recipe also makes a 9- to 10-inch double-crust pie of any kind.) Pot pies may be assembled 4 hours in advance. Cover and refrigerate until it’s time to bake.


2 1/2 cup flour


1 tsp. salt


1 cup (2 sticks) unsalted butter, cold, cut in 16 pieces


1 egg yolk


Generous 1/2 cup milk, or more if needed


Directions:


In a large bowl, whisk together the flour and salt. With a pastry blender, cut the butter into the flour until the larger remaining chunks are the size of small peas.


Drop the egg yolk into a liquid measuring cup and add milk until you reach exactly 2/3 cup (you’ll use about 1/2 cup plus 1 tablespoon). Mix the egg yolk and milk with a fork until combined, then add it to the flour mixture all at once. Mix the dough with a fork until you can gather most of it into a ball. This is most easily done in the bowl, like packing a large snowball; if it seems any drier or more difficult than that, add another tablespoon of milk.


Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour and as long as 2 days. Let dough come to room temperature for 30 minutes before rolling it.


Turkey pot pie filling

Makes enough for 6 individual pot pies.


Note: A roasted half-breast makes about 3 to 4 cup of diced turkey. You also can substitute chicken, or use more vegetables, just making sure your total ingredients add up to 6 to 7 cups. The bacon is optional, but a nice touch.


3 to 4 cup diced turkey, from leftover turkey or roasted half-breast


Vegetable oil


2 slices bacon (not thick-cut)


1/2 cup (1 stick) unsalted butter


1 1/2 cup finely chopped yellow onion


4 cups chicken or turkey stock


1 cup small red potatoes, cut in roughly 3/4-in. dice


1 cup carrots, peeled, cut in roughly 3/4-in. dice


1/2 cup flour


1 1/2 tsp. salt


Several grinds of freshly ground pepper


1/4 cup heavy cream


1 cup frozen peas


1/2 cup minced fresh parsley leaves


Glaze:


1 egg yolk


2 tsp. heavy cream


1/2 tsp. paprika


Directions:


If you’re roasting a half-breast of turkey, preheat oven to 325 degrees. Lightly rub turkey with oil and roast in shallow pan until temperature probe registers 170 degrees, 50-60 minutes. When cool enough to handle, remove meat from bones and cut into 3/4 inch dice. If not using immediately, keep refrigerated.


Cook bacon, if using, until crisp. Remove to paper towels to cool, then crumble.


In a large saucepan, melt butter, then add onion and sauté over medium-low heat for 10 to 15 minutes, stirring occasionally, until soft and translucent.


While the onions are cooking, heat the stock to just boiling. Add potatoes and carrots to the stock and cook for 2 to 3 minutes, until slightly tender. Turn off heat. With a slotted spoon, remove vegetables to a bowl and set aside.


To the softened onions, add flour and cook, stirring constantly, for 2 minutes.


Add the hot stock to the onions and simmer until thick, stirring constantly, about 1 minute.


Stir in salt, pepper and 1/4 cup heavy cream. Add turkey, potatoes, carrots, peas and parsley, stirring to mix well. Check for proper seasoning. Remove from heat.


To assemble pot pies:


Divide the filling among 6 (8-ounce) ovenproof ramekins or straight-sided dishes no more than 4 inches wide. Crumble bacon and divide among the pies. (If there’s any leftover filling, serve it on toast!)


To prepare glaze:


In a small bowl, beat egg yolk with 2 teaspoons cream. Set aside.


Remove crust dough from plastic wrap (remember: you took it out of the refrigerator 30 minutes ago), and place on lightly floured surface. Roll dough into a 10- by 16-inch rectangle. With a knife or pizza cutter, cut six (5-inch) squares. (You’ll use the remaining inch of pastry to make decorative leaves.)


With a small brush or your finger, brush the rim of each bowl with beaten egg yolk, then drape pastry over the filling, pressing gently on rim to seal. Brush the entire surface of pastry with egg glaze.


Place pies on a rimmed baking sheet; this will catch any possible drips. Bake in a preheated 350-degree oven for 30 to 40 minutes, or until the tops are golden and the filling is bubbling hot.


Nutrition information per serving:


Calories: 656; Fat: 39 g; Sodium: 1025 mg


Carbohydrates: 44 g; Saturated fat: 23 g; Calcium: 92 mg


Protein: 32 g; Cholesterol: 200 mg; Dietary fiber: 4 g


Diabetic exchanges per serving: 3 bread/starch, 3 lean meat, 6 fat.