Sunday, November 27, 2011

Turkey Pot Pie (After Thanksgiving)

What are you gonna do with the turkey leftovers? You're gonna make a delicious turkey pot pie with fresh herbs! This recipe is inspired by my husband who didn't want me to use any canned cream of mushroom soup for his turkey pot pie (Canned food warning). Thankfully this recipe has minimal salt because of him. Thanksgiving dinner parties at our home include many orphans who have no family near by, or no family at all, but they really missed the best part of all this festivity. This turkey pot pie should please any hungry lost urban soul who should stray to your home after Thanksgiving.

Preheat oven to 375 degrees.


1 cup of shredded turkey 
1/4 cup peas
1 small  carrot
3/4 cup mushrooms

2 tbsp butter
2 leaves basil
1 sprig marjoram
1 sprig oregano
1 sprig parsley
1 sprig sage
1/2 small red onion

1 cup 1/2 & 1/2
3 tbsp flour
1/4 teaspoon salt & pepper
2 Pillsbury pie shells

First separate all the turkey meat from carcass. Save 1 cup of turkey meat shredding for your pie. Chop carrots, mushrooms, onions and herbs.
In a sauce pan, saute onions, peas, carrots in butter for a 2-3 minutes on medium heat. Next, add herbs, mushrooms, while stirring in 1/2 & 1/2 slowly, for 1-2 minutes. Lower heat to low, and add 1 tablespoon of flour at a time, mixing constantly. Last add salt and pepper. Turn heat off after 1-2 minutes.  This mix is done very quickly. Do not over cook cream. It should never boil.  Next prepare your pie shells. I'm not a pastry chef, so I use Pillsbury pie shells. See picture below.
Place meat in pie bed making an even layer. Pour sauce from pan on top of meat.
Next cut the edges of the extra dough to the edge of pie dish. Cover with another pie shell dough, crinkling in edges.

Last, with extra pie dough make a symbol for your pie. Here is my pie symbol.
Cook for 35-40 minutes. Basically long enough to bake the dough and have it turn golden brown.
Let it cool for 5 minutes before you serve to all your loved ones! Enjoy this pie, it serves about 4 people.

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