12/1/08

Leftover Thanksgiving Turkey Idea: The Greatest Homemade Turkey Pot Pie Recipe!


Tonight after work I had my leftover turkey from the freezer and I knew I wanted to make my family's favorite turkey pot pie except... where was my favorite recipe!? I couldn't find it.

I have thousands and thousands (and thousands!) of recipes. So many that I can't keep all my books, magazines, notebooks, files and papers in one place and I keep most in storage boxes in the basement. I switch them out once or twice a year and try to circulate some of them with the ones I *always* have out.

And I didn't immediately see my Pot Pie Recipe.

I figured pot pies were all the same, so I went online and did a search. Boy was I disappointed! Yuck! Most pot pies were not what I was looking for. After searching through about 7 of them online (including one by a very well known chef that I am never impressed by), I refused to use any of them.

Sadly, although I was SURE I had posted my recipe in the past... I couldn't find it on my site!! I still have a hard time believing I never posted this before, but I didn't find it.

Well, just as I was ready to give up and actually go downstairs to search through boxes and boxes to find THE RECIPE... I spied it! Sandwiched inbetween a couple of cookbooks I saw it! Whew.

Readers... I promise you that this is the #1 pot pie recipe I've made over and over and over again since I first made it back in 1997. I hope you love it as much as we do, and I hope you can use it to make good use out of that leftover Thanksgiving Turkey!!




Old Fashioned Turkey Pot Pie

1 10 oz. package mixed carrots and pea's or all veggies
1/4 c butter
5 T flour
1/2 t salt
1/4 t poultry seasoning or sage
1/8 t pepper
2 c chicken or turkey stock (or use 2 cups water and 2-3 boullion cubes)
1 c milk
3 c chicken or turkey
1/3 c chopped onion or 4 green onions, chopped completely and cooked until tender in a bit of water
1 c cooked and diced potatoes (or use canned or dice and cook them with the onions)


Prepare the pea's and carrots (or mixed veggies). I like to cook them in the microwave while I prepare the rest. Melt butter in saucepan. Blend in flour, salt, poultry seasoning or sage, and pepper. Gradually add stock and milk. Cook and stir over medium heat until thick and smooth. Add vegetables, turkey and cooked onions and potatoes. Pour into a greased shallow baking dish. Make a biscuit topping and top the vegetable mixture. Bake at 425 degree's for 25 minutes until the top is golden brown. About 6 servings.

Biscuit Topping;

Mix

1 1/3 c flour
1 1/2 t baking powder
1/2 t salt

Cut in
2 T butter
3 T shortening

Add 1/2 c milk (scant) and stir with a wooden spoon until a dough forms. If it's too wet and sticky add one or two more tablespoons of flour. Pat down on a lightly floured surface and roll out to the shape of your baking dish. If you prefer you can cut into wedges or squares and simply top the vegetable mixture that way too. (Up to you!).

The hot vegetable mixture
before the biscuit topping is put on




Raw biscuit dough over the hot vegetable mixture
before cooking

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