This recipe for Turkey Pot Pie comes from Family
Fun magazine, but don't let that fool you. This is my favorite turkey pot pie recipe, and it uses leftover turkey and
leftover Thanksgiving vegetables. If you want this formatted on a card that will print onto a 4x6 index card, email me and I'll send it to you. I can't figure out how to do this through the website at this time.
This recipe may look long and complex, but it is not. It is basically a simple roux that is seasoned with readily available
herbs.
4 Tablespoons Butter
1 medium onion, chopped
1 stalk celery
1/4 cup flour
1 1/4 cup chicken or turkey stock
1 1/4 cup milk
1 tsp sage - crumbled or powdered
3/4 tsp thyme
salt and pepper to taste
2 cups diced, cooked turkey
1 1/4 cups milk
2 cups leftover vegetables -- or frozen vegetables
Melt the butter in a large saute pan over medium-low heat. Stir in the onion and celery. Cover the pan and gently sweat the
vegetables for about 8 minutes, stirring occasionally. (Optional: I then take a hand blender and puree the celery and
onion because my husband hates onions. Don't tell him! ). Then stir in the flour.
Increase the heat slightly and continue to cook and stir the mixture for 1 more minute.
Add the stock to the pan, whisking to evenly blend all
of the ingredients. As the stock starts to thicken, whisk in the milk, sage thyme, and salt and pepper. Depending
on the saltiness of the stock you've used, you will likely need about 1/2 teaspoon of salt.
Stir in the turkey and vegetables and simmer the
mixture, stirring often, for 2 minutes. Remove the pan from
the heat.
I usually quadruple this recipe and freeze it in a ziploc
type storage bag and which I then put in a ziploc type freezer bag. When I want turkey pot pie for supper, I thaw a
batch, grease a casserole dish and cover with a pie crust. For pie crust, you should try your own homemade, but, of
course, can use Pillsbury, homemade. Or, and I recommend at least a trial of this, PUFF PASTRY! If you
want an easy recipe for puff pastry, email me and I'll send you one. Otherwise, try canned crescent rolls (I have not
tried this myself, but it seems like it would work very well -- let me know).
