Turkey Pot Pie With A Twist

Let's Cook

1. Step 1.

   Melt 4 tablespoons unsalted butter in a 10-inch skillet over medium heat. Add 2 diced large carrots, 2 diced medium ribs celery, and 1 finely chopped small yellow onion. Cook, stirring occasionally, until the vegetables are soft, 5 to 7 minutes. Stir in 3 minced medium cloves garlic and cook for 1 minute. Season with kosher salt and freshly ground black pepper to taste.

2. Step 2.

   Sprinkle 4 tablespoons all-purpose flour over the vegetables and stir constantly for 1 minute. Slowly pour in 1½ cups chicken broth and 1 cup whole milk or half-and-half, stirring continuously to scrape up any browned bits from the bottom of the skillet and smooth out lumps. Bring the mixture to a simmer and cook, stirring often, for 5 minutes.

3. Step 3.

   Stir in ½ pound cooked and shredded turkey and 1 cup thawed frozen peas. Continue to gently simmer, stirring often, until the sauce thickens and the flavors meld, about 5 minutes more. Season with additional salt and pepper to taste. Remove the skillet from the heat.

4. Step 4.

   Preheat the broiler with the oven rack positioned 8 inches from the heating element.

5. Step 5.

   Arrange 16 to 20 baguette slices (each about ½-inch thick) on top of the turkey filling, slightly overlapping. Lightly spray the bread slices with nonstick cooking spray, then sprinkle ½ cup (about 1½ ounces) shredded Parmesan cheese evenly over the top. Broil until the cheese is melted and the bread is browned, about 2 minutes. Carefully remove the hot skillet from the oven and let it cool for 5 minutes before serving.