Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

Turkey Pot Pie

Wednesday, January 12, 2011

It's the perfect season for soups, chili and pot pies. My sister emailed me this morning saying, "Make a good recipe for chicken pot pie today.  With easy crust 'cause I don't want to go buy anything.  How about that?  [My co-worker] has been talking about a chicken pot pie she made and how good it was." 

So that's what I did. I created a turkey pot pie that didn't involve any extra grocery shopping. It turned out surprisingly well. The best part is, you can make it how ever you want. If you like onions, throw'm in. How about beans, sure! Why not? Want enough for 4 people? Throw more in! Ok, I'm done.  Here's what I did:

Alise's Make-Shift Turkey Pot Pie
Makes 2

1 turkey breast, thawed
1 cup frozen peas
1 cup frozen corn
1/2 cup leftover potato, cut into bite-sized chunks
1 can mushrooms
2-3 cups leftover beef broth
3 T flour
1 cup milk
4 T butter
2 T oil
Salt & Pepper
1/2 sheet puff pastry
1 egg white

Get out a medium sauce-pan and a medium fry-pan. Set each on a medium-low burner.  In the sauce-pan, add 2 T butter and let melt.  In the fry-pan, add the 2 T oil.

When pans get hot, add the turkey breast to the fry-pan and the following ingredients in the sauce-pan: peas, corn, mushrooms.  Cover the sauce-pan with a lid and let veggies thaw.

Watch the turkey breast closely and cook thoroughly on both sides.  Once done, set on a plate to cool. Turn the heat off from the veggies.

Keep the sauce-pan on the stove and add the remaining 2 T of butter. Once the butter is melted, mix in the flour entirely. Gradually pour in the beef broth, followed by the milk. Let boil and cook until thickened, like gravy. Add salt and pepper to taste.

Pre-heat oven to 350*F.

Now that the turkey breast has cooled, shred it, using two forks or your hands. Add to the veggie mixture, along with the cut up potatoes.

Add the gravy to the veggies and turkey and stir together. Set aside.

Get out two large ceramic bowls or soup mugs that are oven proof. Lightly grease and set on a baking sheet. Take out puff pastry and cut into two large circles - big enough to over-cover your bowl/mug by about 1/4 inch. Lather with egg white on one side and have on stand-by.

Equally divide your gravy-veggie mixture into the two bowls.  Place the puff pastry over the top of each bowl, egg-side down. Tuck the dough under - around the bowl, in order to seal the deal.  Lather with more egg white and cut a slit on the top of each pie.

Place in the oven for 20 minutes, or until the crust has turned golden brown.  Let cool before serving, as they'll stay hot for at least 10-15 minutes after they come out of the oven.



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