As we all know, the holidays are not the time to diet or watch what one eats. Well maybe watch as in watch how much I can eat today. As usual, I sat down to Thanksgiving dinner already full. I am a picker and I can pick a meals worth before the food is even done. Needless to say I over ate, drank too much good wine and contiunued to do this all weekend long. Oh I love the holidays! The 4 of us shared the holiday with our friends Donnie & Denise at The Pinehurst Inn. We came home Thursday night with a lot of leftovers, including a whole turkey. Friday afternoon I got right to work. The top family request was a turkey pot pie. So I decided to go ahead and make this for the kids & hubby. I wish I had paid more attention to the quantities of what I put into this because it was the best one I have ever make. I will do my best to repeat it. I made enough for one large casserole dish hoping we'd have leftovers (wrong) and one smaller casserole dish that I will freeze. I use only a top crust so this is a very simple and fast dish to make.
Jen's Turkey Pot Pie
Saute up 4 diced celery stalks, 4 diced carrots, 1/2 chopped onion in about 1/2 stick of butter. I actually used a pan that had a little bit of bacon fat in it that was left over from breakfast (yum). Cook until tender.
Add 1 can corn, 1 pkg frozen peas and about 6 cups diced turkey. I used both white and dark meat. 4 peeled and diced potatoes.
Add about 2 cups chicken broth.
Adjust your seasonings; salt, pepper, garlic thyme etc... depending on what was used when you cooked the turkey.
Let simmer for about 10 minutes.
Mix 4 tbsp. flour into 1 cup milk, blend well. Slowly add this to the vegetable & turkey mix. You want it to thicken up a little.
Pour into casserole dish.
Now for the you'll need to walk an extra mile part:
The crust is make in a food processor, quick and easy
Put 2 c. flour (yes, I used all white flour here) 1/2 tsp salt, 2/3 c butter, 3/4 c. shredded cheddar cheese pulse together while slowly adding about 4 tbsp cold water until mixture forms a ball. Remove from processor and roll out in a thick slab to cover your casserole dish. Don't trim any leftovers, simply fold over around the inside edges. My crust was close to 1/4' thick.
Bake for about 40 minutes at 350 or until the crust is a golden brown. Remove and let sit for at least 10 minutes before serving.
***Remember, I didn't put all the mixture in. I still have some left over to freeze or maybe make another smaller pie for dinner tomorrow.
As we sat down to our dinner pie and movie that night I knew I'd have to walk the extra mile the next morning to make up for all this rich food. OK, I admit, I was feeling a little ill by now. When I finally crawled out of bed at 7:30 Sat. morning I saw a beautiful site, SNOW! and lots of it. After a few cups of coffee and last nights dinner fresh in my mind, I was on my way with my xcountry skiis, dogs and a smile on my face. Why walk when you can ski?