It tastes better than it looks, I swear.
Happy belated Thanksgiving, everyone! Anyone else have a mass amount of leftovers?
The other night we decided it would be much better to make something good and hearty with the leftovers instead of just smothering turkey in mayo and putting it on a slice of bread. Genius struck… well, kinda. One of my friends pitched the idea of making turkey pot pie. I almost died right there with the idea of making my first pot pie. So we gathered all the leftover veggies and turkey and got to work.
2 tablespoons butter
2 tablespoons olive oil
2 celery stalks
1 small onion, diced
1 cup of mushrooms, diced
1/2 cup frozen peas
4 tablespoons of flour
3 cups of shredded, already cooked turkey
2 1/2 cups of chicken broth
spices (ground pepper, salt, cayenne, garlic powder)
Step one, make someone else do all the hard work of dicing and prepping the veggies and turkey.
Preheat the oven to 350. In a skillet, heat up the butter and oil. Add the celery, onion, and mushrooms. Saute until onions and celery are soft.
Then add the flour to make the roux. You’ll want to cook that for about four minutes, until the mix is dried out. Slowly add and stir in the chicken stock. (At this point, it’s going to look pretty brown, so it may not be totally pretty. Dump in your spices. Add to your liking.)
Then you can throw in the turkey and frozen peas, and just think, you’re almost done. Just missing one thing… the pie crust. I used my pie crust recipe, cut it in half, and rolled out the final dough for the top. Don’t forget to poke a hole or two in the top, I almost did.
Bake for 30 minutes. Before you put it in the over, you might want to put the pan on a cookie sheet in the event of spillover. When the timer dings, pull out and let it cool for 10 minutes.