Turkey Pot Pie - Thanksgiving Leftovers
I hope everyone had a great Thanksgiving! I had a wonderful lunch with a group of great friends! We had a "fancy" meal together and everyone contributed a great dish or two. Did you all get tired of turkey? I know we were after the 3RD day of eating it! Luckily, I decided to make this turkey pot pie before we were officially over turkey. Here goes the recipe! Its super simple! I believe that less ingredients make a better dish. Wait, that's probably because I'm lazy not because it taste better. :)
Ingredients - Filling for a 9" pan
1lb of Turkey - or rotisserie chicken
1/3 cup All purpose Flour
1/2 cup of Milk
1/2 stick of Butter (Real butter only!)
3 small potatoes - bite sized
2 carrots - bite sized
2 stalks of celery - bite sized
1 cup of frozen pies
1 1/2 to 2 cups of turkey stock (or chicken stock)
Pie crust recipe or cheat and buy store pie crust! :)
First off, I semi-boil my vegetables in a pot of non-salted water. Boil until fork tender. While this is simmering away start on your roux with the butter and flour.
Melt the butter first. Watch it carefully, you do not want to burn your butter! After the butter has completely melted, add your flour.
It will start to bubble up like this at first... keep stirring and it will smooth itself out... like magic!
Stir for a couple of minutes and you'll get this consistency and now you'll need to keep stirring. If you can stir with one hand and pour with another, GREAT! Stir in all the milk and slowly add the turkey stock. Stir constantly and it will be clumpy at first so just keep whisking. Keep adding the stock and also check the consistency. You do not want too thick or too thin. It might be a little thin at first but it will thicken up. This part takes some patience and arm work! It will be worth it, I promise!
Add in all the turkey and veggies into the good gravy/sauce- now you can finally add the peas - this way your peas still hold their texture.
I do not add a crust to the bottom - trying to save on the cals these days! However, feel free to do so. But you'll need to bake the bottom crust for 10 minutes first.
Now add the mixture to the buttered 9" baking dish. Oh... its coming together....
Brush the top with an egg wash - My pie crust sat by the stove for a bit (oops, too busy taking pictures) so it started to get a little moist... but still good! :)
So colorful! :) Missing the peas
Ingredients - Filling for a 9" pan
1lb of Turkey - or rotisserie chicken
1/3 cup All purpose Flour
1/2 cup of Milk
1/2 stick of Butter (Real butter only!)
3 small potatoes - bite sized
2 carrots - bite sized
2 stalks of celery - bite sized
1 cup of frozen pies
1 1/2 to 2 cups of turkey stock (or chicken stock)
Pie crust recipe or cheat and buy store pie crust! :)
First off, I semi-boil my vegetables in a pot of non-salted water. Boil until fork tender. While this is simmering away start on your roux with the butter and flour.
Melt the butter first. Watch it carefully, you do not want to burn your butter! After the butter has completely melted, add your flour.
It will start to bubble up like this at first... keep stirring and it will smooth itself out... like magic!
Stir for a couple of minutes and you'll get this consistency and now you'll need to keep stirring. If you can stir with one hand and pour with another, GREAT! Stir in all the milk and slowly add the turkey stock. Stir constantly and it will be clumpy at first so just keep whisking. Keep adding the stock and also check the consistency. You do not want too thick or too thin. It might be a little thin at first but it will thicken up. This part takes some patience and arm work! It will be worth it, I promise!
Add in all the turkey and veggies into the good gravy/sauce- now you can finally add the peas - this way your peas still hold their texture.
I do not add a crust to the bottom - trying to save on the cals these days! However, feel free to do so. But you'll need to bake the bottom crust for 10 minutes first.
Now add the mixture to the buttered 9" baking dish. Oh... its coming together....
Brush the top with an egg wash - My pie crust sat by the stove for a bit (oops, too busy taking pictures) so it started to get a little moist... but still good! :)
Voila!! Finished! Let rest for at least 5 minutes and EAT!!
Enjoy!!
XX
Kathy
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