Aha!! You only thought the recipes were over. I have another one for you. Actually, we’re having it tonight just so I can get rid of that turkey.
Candy’s Turkey Pot Pie
This is a quick and easy way to get rid of leftovers, including those bits and pieces of leftover veggies that you have hiding in your freezer door space.
2 cups turkey cut into bite sized pieces
2 chicken bouillon cubes
2 cups water, chicken or turkey broth
2 cups of any leftover veggies you have in your fridge, freezer or both. Or, if you don’t have or save leftover vegetables, use 1 can of mixed vegetables
1/2 cup celery chopped into 1/2 inch chunks
1/2 cup coarsely chopped onion
2 potatoes, scrubbed well, peelings left on, chopped into bite sized pieces
2-3 carrots, scrubbed well, peeled, cut into 1/4 inch coins
1/2 teaspoon sage or less, depending on taste
1/4 teaspoon garlic powder
1/2 teaspoon dried celery leaves or celery seed, or less, depending on taste
Pie Crust as below.
To prepare filling:
1. Add chicken bouillon cubes to turkey broth, gravy, or water in a large saucepan. Stir until bouillon cubes dissolve.
2. After bouillon cubes have dissolved, add turkey and all the vegetables.
3. Bring to a boil again.
4. Add 1-2 tablespoons cornstarch to water, stir until cornstarch has dissolved and add to meat/vegetable mixture.
5. Bring to a boil and simmer, stirring constantly, until liquid has thickened to your liking.
6. Remove from heat, stir occasionally until mixture is no longer boiling hot.
In the meantime, prepare your pastry crust as follows: (this fits a 13″ x 9″ cake pan)
2 cups flour
1 teaspoon salt
1/2 teaspoon celery seed
1/2-3/4 cup shortening
enough ice cold water to make a pastry dough
1. Add dry ingredients and mix well
2. Blend in shortening until mixture resembles coarse crumbles. Don’t worry about having too much shortening. The more shortening, the flakier your crust will be.
3. Add ice cold water, by tablespoonful’s until pastry dough forms into a ball. If you accidentally add too much water, sprinkle flour over the dough and knead in until pastry dough is dry enough to roll out with a rolling pin.
4. Divide dough in half
5. Roll dough out to 1/8th inch thick and long enough and wide enough to fill a 13′ x 9″ cake pan
6. Fill with slightly cooled turkey pot pie filling.
7. Place a 2nd crust on top and seal edges. Cut slits in the top for steam to escape.
8. Bake at 350 degrees Fahrenheit for about 45 minutes or until crust is brown.
9. For a softer top crust, brush with butter after baking. For a flaky, shiny, brown crust, brush with milk and return to oven for 5 minutes or so.
10. Remove from oven and allow to stand for 10-15 minutes before serving.
In just a little while, I’ll show you the finished product. Check back for a mouth watering photo.