Recipe: Slow-Simmered Turkey, Pot Pie Style

Ingredients

U.S.

Metric

• 3 tablespoon(s) margarine or butter
• 1  (about 2 1/2 pounds) turkey thigh, skin removed
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) ground black pepper
• 1 small onion, cut into 1-inch pieces
• 10 sprig(s) thyme
• 3 stalk(s) (large) celery, each cut into 1 1/2-inch pieces
• 2 cup(s) (about half a 16-ounce bag) peeled baby carrots
• 1 pound(s) medium red potatoes, each cut into 4 wedges
• 1/3 cup(s) all-purpose flour
• 1 can(s) (14 to 14 1/2 ounces) chicken broth
• 1/4 cup(s) heavy or whipping cream

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Directions

1. In nonstick 10-inch skillet, melt 1 tablespoon margarine over medium-high heat. Add turkey to skillet; sprinkle with salt and pepper. Scatter onion around turkey. Cook turkey and onion 6 to 7 minutes or until turkey is browned on both sides.
   
2. Meanwhile, in 4 1/2- to 6-quart slow-cooker pot, place thyme, celery, carrots, and potatoes.
3. Transfer turkey and onion to slow cooker. Melt remaining 2 tablespoons margarine in same skillet over medium heat. Add flour and cook 1 minute, stirring. Add broth and cream; heat to boiling, stirring constantly. Pour broth mixture into slow cooker. Cover slow cooker with lid and cook on low setting as manufacturer directs, 7 to 8 hours or until turkey and vegetables are very tender.
   
4. To serve, discard thyme sprigs. With tongs, transfer turkey to cutting board. Cut meat from bone into bite-size pieces; return meat to slow cooker. Cover slow cooker and heat through on high setting if necessary.
   
   Recipe from www.goodhousekeeping.com

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