I love preparing for the Thanksgiving meal. I've cooked for my family every year since high school. What I love most are all the leftovers. We have no trouble gobbling up the entire turkey so this year I made two (just so I can be assured to have leftovers). It started last year when I decided I wanted to try to fry a turkey. Since I was so scared that something bad might happen, I also roasted a turkey as my back up. The fried turkey was such a success that it was eaten up almost immediately so this year, I decided to forgo waking up 3 in the morning to roast the turkey and just fry two turkeys instead. It turned out fantastic.
Now for my favorite part, the leftovers. After a solid 2 days of eating nothing but turkey (this is just me since my family was practically done with turkey and the trimmings after the second day), I decided to make turkey pot pie with the leftover turkey. I haven't made it in a decade for reasons I'm uncertain of, but I am glad I dusted my cookbook because it was SO good. We had no leftovers and a request to make it again.
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The center was creamy and oh so good.
Turkey Pot Pie
2 9 inch pie crusts
1 package (10 oz) frozen peas and carrots
1/3 cup all purpose flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp tsp pepper
1 3/4 cups chicken broth (14.5 oz can)
2/3 cup milk
2 1/2 to 3 cups cut-up cooked turkey
Directions
Rinse frozen peas and carrots in cold water to separate; drain.
Heat oven to 425F. Melt butter in 2 quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZI3gGPR4_9ysAAdkI9fmTDESXRPH1KszL33TQiv_JuNlBW4lUCATLTKgL9qD9ViVe9zO09vr1KJdTIanN8AEUznRnUATjx5S7jIpbTIiorIiYmAZlP3fjkkVZxqNCSdlYmq9FQ_dRbg/s400/DSC_9392+%28Medium%29.jpg)
Unroll store bought pie crusts. Roll pastry to fit 9x13 casserole dish. Ease into ungreased dish. Pour chicken mixture over pie crust.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNGXgtbwM6rcxDBEJ2paWbZjf_DBkcwhIm-J4Zk4FK7cLoT_ERpbnRGVNLfE2Nudh3w7iFSKp_YILNlx5AR0Lg_riCJv47sus8Wn3qEGtkRnfthOWdDlU8ViYUnqz2hrxRM1vlPeLuSw/s400/DSC_9398+%28Medium%29.jpg)
Roll remaining pie crust to fit top of the casserole dish and place over chicken mixture. I had extra dough so I cut leaves and placed them on top.
Bake about 30 - 35 minutes or until golden brown.
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I'm ready to make another one already.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmY3ZuhEoP5bhAXjbcSh1rRRk9F-syKDAdXG7jitgeiUmPv0fLFETakQ-LyM5yBHtnuAzJx_K3OhYcUBF-bZMBGh2V7HVIH1xqrlV2O_e8rB0BcxXIe5nvJP_M0TZJPJB5hIHhRDLslw0/s640/DSC_9410a.jpg)
Next time, I'll bake individual sized pot pies.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAEAxTPQ8C_vUY0t-bQEVvQQGVibkTWMh-EPiT9BtjlBfbfhlrg1nTiUjy-zD-ttJdi2FEMMWX9J978Ateo6xAhMBDZc6iZwkndDmanmwAJ7JnWxVfnBf4bMo6Pmd1ZKF14tumYzssTI/s640/DSC_9415a.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKkgb6ps0OlFx4rWgJarEGe_ijOb2GlQPPotiKTjczsPaf4UuXwHTpxj4FuWE_qMetOoHRV4IxU0ccCegnPZ0VYu_3YM1bkHqJFqR_P9Y6dFtL7K6mqCWqoX2ogC8ImDrkCR5GRipc1Y/s400/craftygirl2.png)
That looks delicious! I'll be making this soon!
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