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.
INGREDIENTS:
1 box ready-made pie crust (two
crusts) room temperature
1/3 c. butter1/3 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
PREPARATION:
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
