Wednesday, November 9, 2016


It’s hard to believe that the holidays are once again upon us. It seemed like only a few months ago I was making Holiday Ham Balls and Christmas cookies. As we get older we are left with the memories of those who have passed on before us. My mother was an exceptional cook and around the holidays we enjoyed many delectable dishes. Oft times these dishes would be made using left-overs from Thanksgiving or Christmas dinner. There is nothing quite as inviting as homemade turkey pot pie.  This dish is a simple yet a creative means of stretching a holiday meal into the next week.


1 box ready-made pie crust (two crusts) room temperature
1/3 c. butter
1/3 c. chopped onion
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken stock
1/2 c. milk
4 c. shredded left-over turkey, white/dark meat
29 oz. can mixed vegetables, drained


Pre-heat oven to 425°. Is a glass pie pan, lightly spray non-stick. Unroll one of the pie crusts and gently press into pie pan. In a large sauce pan, melt butter over medium heat and then sauté onion until tender. Add turkey and warm thoroughly. Stir in flour, salt and pepper and stir until well incorporated. Slowly add chicken stock and milk stirring until filling begins to boil and thicken. Stir in turkey and vegetables then add mixture to the pie pan. Place second pie crust over filling and flute around the edges. Cut four slices into crust top for venting.  Bake on center rack for 20 minutes. Check pie and rotate in over and bake for another 10 minutes or until crust is golden brown. Remove from oven and let sit for 10 minutes before serving. Happy Holidays, JW