I took the last of the Thanksgiving turkey and made potpie filling. I then portioned it into plastic containers and popped 'em in the freezer. My plan is to defrost them and fill small round crusty bread loaves with the mixture. I had a bread-bowl potpie at a local pub last winter and it was divine. (This recipe will obviously work with chicken, too.)
2 tablespoons butter
1 onion, minced
4 carrots, diced
2 celery stalks, diced
1/3 cup dry white wine
2 tablespoons all-purpose flour
3 cups chicken broth
3/4 cup heavy cream
2 large egg yolks
3/4 cup frozen peas, thawed
4 cups bite-size pieces cooked turkey
1/2 teaspoon crumbled dried rosemary
In a saucepan, melt butter over moderately low heat and cook onions, carrots, and celery, stirring occasionally, until the vegetables are softened. Add wine and cook for 3 minutes. Add flour and cook, stirring, for 3 minutes. Add broth and bring to a boil, whisking.
In a small bowl, whisk together the cream and the yolks. Whisk about 1/2 cup of the hot sauce into the bowl and then add the cream mixture, in a stream, to the sauce. Cook over moderately low heat, whisking, until it is thickened (do not let it boil). Stir in peas, turkey, and rosemary and season to taste with salt and pepper.