Turkey Pot Pie solves quite a number of problems as you put together a good post-Thanksgiving leftover meal. It keeps the turkey in a moist environment and you can even throw in some leftover vegetables and other goodies into the mix like a pat of mashed potatoes for that yummy mush. Here is a tasty recipe for a turkey pot pie, a fresh new meal that will still bring you great thoughts to previous day’s meals.
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, cut
1 minced small onion
2 chopped stalks of celery
3 tablespoons dried parsley
1 teaspoon dried oregano
2 cubes chicken bouillon
2 cups water
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
You can either use these ingredients or you can scout your leftovers which will go well in the pot pie. Good examples are left over cut vegetables from a vegetable platter or potato salad.
3 potatoes, peeled and cubed
Cook the vegetables by melting 2 tbsps of the butter on the skillet. Pour in the vegetables and herbs, except the potatoes. Add salt and pepper to taste. Cook until soft.
Add the water into the skillet. Mix in the chicken bouillon. Stir in the potatoes, and then cook until soft.
Melt the remaining butter in a saucepan. Stir in the turkey, and then sprinkle in the flour. Add the milk until everything gets heated.
Combine the turkey mixture with the vegetable in the skillet. Cook until the whole mix is thickened. Set aside for a few minutes until it cools down. Pour the mixture into the pie shell. Cover the mixture with a rolled out sheet of pie filling. Don’t forget to seal and flute the edges, and then cut some slits on the top.
Bake for 15 minutes in the pre-heated oven. Afterwards, reduce the temperature to 350 degrees F, and bake for the next 20 minutes or until the crust is golden.