Monday, January 2, 2012
Turkey Pot Pie
Turkey. The word has taken on new meaning to me in the past few years. Around the same time Superman started his new adventure in NC my dear friend, Sheryl, who blogs at The Altered Passport and her hubby started looking into their own adventure in Istanbul, Turkey. These days when I hear turkey, I immediately recall my trip to Istanbul last summer. I plan to share that trip with you in the near future so be watching for future "Turkey" posts.
November brings Thanksgiving and my oldest daughter's birthday in the same week so often our left over turkey doesn't get eaten the first few days and is usually tossed in the freezer for a later reheat. This year, I decided to make a turkey pot pie and turned to my favorite online recipe source The Pioneer Woman for a little help. Not finding a recipe, I looked in her first cookbook which has taken up permanent residence on my recipe stand and found one for chicken pot pie. Reasoning that both chicken and turkey are foul I used her recipe and added my own twist for a perfect pot pie!
My twist on her pot pie:
6 celery stalks, chopped
handful of baby carrots, chopped
1 sweet onion , chopped
1 stick of butter
1 cup frozen peas
1 cup frozen corn
4 cups cooked, chopped turkey...I used larger bite sized pieces
1 cup all-purpose flour
2 cups turkey stock, which I saved from the day I baked my turkey and didn't use for the gravy
2 chicken bouillon cubes
3/4 cup white wine
1 cup heavy cream
2 heaping teaspoons thyme
salt and pepper
2 Pillsbury pie crusts
I just melted the butter in my large skillet then added the veggies and cooked until the onion was clear. Then I added the turkey and flour and stirred it all together. I cooked it for just a few minutes before I added the turkey stock, bouillon cubes, wine, and cream. I simmered this until it was just thickened. I seasoned this with the thyme, salt, and pepper. I tasted it just to make sure the seasonings were right. YUM! was all I can say! While all of this was cooking on top of the stove, I had a pie crust baking in my stone in the oven. I baked it until it was just browned then poured in the pot pie mixture. I topped the mixture with another crust, adding the cute little cut out hearts for some "lovin from my oven". Baked it at 400 until it was deep brown and flaky. It was yummmm!!!
Just a side note, that night I actually had enough to make one deep dish pie and a small pie in my small deep dish baker, both from The Pampered Chef. I could have froze the extra filling for a later date. I baked a turkey a few days before Christmas as Superman thinks turkey should be served at every holiday and while our cousins were here from OK I made two pot pies and enough filling to freeze for a pot pie in the future. I just love the cook once, eat twice concept!
Just thought I would share what I have been experimenting with in my kitchen. What is your latest recipe that you have tried?
Be sure to leave me a comment, I do read each and every one!
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