It’s Sunday and that means tomorrow is Monday and it’s back to work. Already. I never can believe how fast days off seem to fly by. Over these last 4 days I’ve had the most relaxation since the move, and its been delightful! Turkey day was a beautiful 75 degrees, and was filled with lots of cider apple sangria, bocce ball, board games, and comfort food. Our house was maxed out at 10 people, and it was lovely.
Tonight I’ve held true to my annual post T-day tradition: cooking up a turkey pot pie. For me, it’s almost more anticipated than the turkey itself. I love gathering the leftovers and putting them together to make this old fashioned, satisfying treat.
Mouthwater picture just for you:
Here’s what goes into my recipe:
- 4 tablespoons butter
- 1 small onion
- 3 carrots
- 4-5 tablespoons flour
- 1 can of chicken stock
- 2 potatoes, peeled and diced
- 2-3 cups leftover turkey
- 1/2 can peas
- ground parsley
- spices you enjoy ( I use Mrs. Dash Garlic & Herb, Garlic powder, and seasoned pepper)
- 1 frozen and 1 refrigerated pie crust
- egg (to rub on top of pie crust)
You just melt the butter and saute the onion in it, while boiling the potatoes & carrots for about 5 mins. Then drain the potatoes and carrots, and add the butter and onion in, mixing in the flour. Cook this mix for about 2 mins, then add chicken stock and bring to a simmer. Stir in the turkey, peas, and spices. Pour into thawed pie crust, then top with other one, and bake at 350 degrees for about 30 mins until golden brown.
Want some other ideas for turkey leftovers? Real Simple has some great ideas that you should check out.
(Above Photo: Turkey & Barley Salad, from realsimple.com)