Thursday, November 30, 2017

The Christmas Tree... and Turkey Pot Pie

Well the tree is up... and MrD sorted out the lights because it came without any instructions on what plugs in where and I was getting confused.(there were eight plugs and sockets...go figure). Its not decorated yet as I have to go and buy some hooks for the baubles.. and I ran out of tinsel half way up.. I did say it was a big one. Mind looks so pretty with just the lights on. I need to get a wriggle on to get this place decorated by Sunday... but Im getting there.
We had our Turkey Pot Pie for dinner the other night... and MrD really enjoyed it. There are many Pot Pie recipes out there..but this is the one I use...and its absolutely delicious. I used my left over veggies in it and packed it with leftover turkey. I also didnt put a bottom pastry crust trying to save some calories and it actually worked well. This recipe makes two pies... so I baked one and froze the other.

Turkey Pot Pie
2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the peas and carrots, green beans, and celery into a saucepan
  • Cover with water, bring to a boil, and simmer  until the celery is tender, about 8 minutes. 
  • Drain the vegetables and set aside.
  • Melt the butter in a saucepan over medium heat
  • Cook the onion until translucent, about 5 minutes. 
  • Stir in 2/3 cup of flour, salt, black pepper, onion powder, and Italian seasoning
  • Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens.
  • Remove from heat
  • Stir the cooked vegetables and turkey meat into the filling until well combined.
  • Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. 
  • Spoon half the filling into each pie crust, then top each pie with another crust. 
  • Pinch and roll the top and bottom crusts together at the edge of each pie to seal
  • Cut several small slits into the top of the pies with a sharp knife to release steam.
  • Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, about 30 to 35 minutes. 
  • If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. 
  • Cool for 10 minutes before serving.

Love and Hugs
Phoebe x

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