I love after Thanksgiving. I made a 26 pounder this year which means my freezer is full of conveniently packaged cooked and chopped meat. Just grab one out of the freezer, thaw and use. There really is so many recipes that you can use chopped turkey in but the best has got to be the good old standard turkey pot pie. I tried out a new recipe this time and we were all pleasantly surprised at how yummy it was, now I have 2 turkey pot pie recipes that I totally adore. How will I ever chose which one to make. Well probably the one that I have the ingredients for. This one did not have potatoes in it , as my other recipe does, so next time I make it I will be serving with a nice helping of creamy mashed potatoes.
Original recipe by Leona Luecking at Allrecipes
- 1 cup sliced carrots
- 1 cup finely chopped onion
- 1/2 cup chopped celery
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
- 3 tablespoons butter or margarine
- 2 cups cubed cooked turkey
- 1 tablespoon all-purpose flour
- 1 (10.75 ounce) can condensed golden mushroom soup, undiluted
- 1 cup frozen cut green beans, cooked and drained
- 1 Pastry for double-crust pie (9 inches)
- 1 tablespoon milk
1. Pre heat oven to 350 degrees and roll out your pie crusts. Place bottom crust in deep dish pie plate.
2.Melt butter in medium fry pan and add carrots, onions, celery, thyme and pepper until veggies are tender.
3. In medium bowl mix together turkey and flour. Mix in veggies, green beans, and soup. Pour into pie crust. Top with top crust and brush crust with milk. Cut a couple of steam lines into pie. Wrap foil around pie edges so that they don’t burn.
4. Bake for 55-60 minutes.
5. Eat and Enjoy!
What’s your favorite way to use up those turkey left-overs ?