Friday, December 6, 2013
Turkey Pot Pie
We're a week out from Thanksgiving and we still have a bit of turkey left in the fridge. Time to use it up with this delicious dish. It's also a cold, snowy day so what better to warm up with? It's simple, makes your house smell good and is so tasty!
Turkey Pot Pie
2 pie crusts
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 small russet potatoes, diced
2 cups leftover turkey
1/4 cup flour
3 cups low- chicken or turkey broth (more if needed!)
3/4 cup heavy cream
Thyme, fresh or dry, to taste
salt and pepper to taste
Preheat oven to 400 degrees.
Melt butter in a skillet . Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth, stirring constantly. Add potatoes. Pour in cream. Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste, and thyme to taste.
This is where you have to decide if you want pie crust on both the bottom and top or just the top. I personally like to have it on top and bottom. If you want both as well, then be sure to roll out your crust and place in the bottom of your pan.
Pour mixture into a casserole dish or deep pie pan.
Roll out other crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
Allow to cool for a little bit before serving.