Saturday, November 26, 2011

Leftover Solution

If your wondering what to do with your leftover turkey check out my recipe for turkey pot pie. 

Turkey Pot Pie
1 pie crust                                    2 ½ cups cooked carrots
2 medium onions                      2 potatoes, cooked and cubed
4 celery stalks, diced                4 cups cooked turkey
2 Tablespoon olive oil              5 Tablespoons butter
1 ½ cups corn                            5 Tablespoons flour
2 cups peas                                 4 ½ cups chicken broth

Saute onion and celery in oil.

Add remaining vegetables and chicken.

 Melt butter in saucepan.  Whisk in flour and cook 2 minutes.

Slowly stir in broth.  Boil.  Reduce heat and simmer 5-7 minutes.  Season with salt and pepper.

Pour sauce over vegetables.

Pour into a pie shell.  (I had some really small pie pans so I made 3 pot pies out of 1 filling recipe.)

Top with remaining crust.  Bake 40 minutes at 400.


You can wrap these pot pies (unbaked) in foil and freeze them for up to 3 months.  When you are ready to eat, defrost them for 24 hours in the refrigerator and then bake.

 Allow the pie to cool 10 minutes before slicing.

These pot pies also make a great gifts.  I took one of my pies to my mother in law who is going in for surgery next week.  Turkey pot pies are perfect for anyone who needs a warm and healthy dinner without all the prep work. 

 Bon Appetit!

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