Turkey pot

description:

A great way to use leftover turkey or chicken.

ingredients:

4 Tbsp unsalted butter
1 onion, chopped fine
2 carrots, peeled and cut into 1/4-inch pieces
2 celery ribs, cut into 1/4-inch pieces
1/2 tsp table salt
1/2 tsp pepper

6 Tbsp all-purpose flour
2 cups chicken broth
1/2 cup half-and-half
1/2 cup water

1 russet potato, peeled and cut into 1/4-inch pieces
1 tsp fresh thyme, minced

3 cups chopped turkey/chicken
3/4 cup frozen peas

instructions:

1) Melt 4 Tbsp unsalted butter in a dutch oven. Add onion, carrots, celery, salt, and pepper. Cook until softened.

2) Add flour stirring constantly until golden, 1-2 minutes.

3) Slowly add chicken broth, half-and-half, and water. Bring to boil.

4) Add potato and thyme.

5) Cover and simmer until potato is tender. Stir as needed to prevent burning. Also, add water as needed if it's too thick.

6) Remove from heat. Add chicken and peas.

source:

America's Test Kitchen