Wednesday, October 20, 2010


I know that most of you probably have some turkey left over from the holidays. Our house is no exception. We enjoyed the roasted bird on thanksgiving, had the hot turkey sandwiches later on that week and also enjoyed some midnight raids to the fridge for a snack on those drumsticks.But thankfully, we are now going to put the bird to rest with some turkey pot pie.

This recipe is not only great with leftover turkey but also chicken.It is healthy, easy, a real autumn comfort meal and also quite tasty.

1 recipe for your favourite pastry dough
2 med. onions chopped
2 stalks celery chopped
2 carrots peeled and sliced
2-3 potatoes diced and boile2T. vegetable oil 2 tsp. thyme 3T. parsley chopped
1tsp. oregano
1 cup chicken broth
1 cup milk
( i also had some Chardonnay wine left over which I added for an extra flavour boost)
1/4-1/3 cup flour Depending if you added any extra liquid like the wine)
1 can of peas, or what ever vegetable you have left over and you think will make a nice addition to your pot pie.

Pre heat oven to 425F. In a large pot heat your oil and saute your onions, celery thyme, oregano,and carrots until tender. Stir in your flour and continue to cook constantly stirring over low heat. Add your stock and milk. Bring to a boil and continue stirring until mixture thickens. Add turkey, vegetables and pre-boiled potatoes. Season with salt , pepper, and parsley. Roll out pastry dough and cover whatever vessel you have used for your turkey mixture. Either individual servings or 1 large pie plate or casserole. Bake in pre heated oven for 15. minutes lower heat to 350 and continue baking until tops are golden , about another 20-30 minutes.

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