Friday, November 25, 2011

What to do with all those LEFTOVERS?......Why Turkey Pot Pie Of Course!!!

Well, it was a wonderful day.  Thanksgiving came and went so quickly.  Seems like we were preparing for weeks.  We went to my sister's house, and it was a very nice day.  The food was delicious, it was good seeing my family. My sister made all the fixings, I especially loved her "Acorn Squash" it was delicious!  Mom made her Apple and Pumpkin Pies, and my sister-in-law, Beth made her Pumpkin Bread.....and I made Pecan Pie, Dinner Rolls, and Sugar Cookies, everything was so YUMMO!  I could really go for a roll or piece of pie right now.

How did your dinner come out?  I'm sure you all did a terrific job!  I missed my hubby, he had to work, it was weird traveling, and eating at the table without him, and especially watching the "Cowboys" not by his side!  But I'm counting my blessings that my hubby has a good job, and he will be off for Christmas!

 Now with all those leftovers, what are you going to do with them all?  How about a Turkey Pot Pie?  I have a great recipe, it's similar to my Chicken Pot Pie, that I posted a few months ago.  I would love to make one tomorrow, but we have no leftovers!  YUMMO!

Turkey Pot Pie

The Pie Crust
2 1/2 cups all purpose flour
1 cup shortening
1 tsp salt
1 egg
1 tsp. vinegar

In a large bowl put the flour and salt, and shortening, then using a pastry cutter or 2 knives cut the shortening into the flour and salt. Using a liquid measuring cup, break one egg into it, and then fill it to the 1/2 cup line with ice cold water, and add 1 tsp vinegar.....YES will be fine you'll see. Mix it with a fork, then add it to the flour/shortening mixture and mix together with with a fork, then get your hands in there and gather the dough together don't be afraid, this pie dough recipe you can work the dough and it will still be flaky!At this point you may need a little more water, depends on the weather. Form into a round disk, if it's too wet, add a little more flour, too dry, add very little will be sticky, but not overly sticky.....all depends on the day and humidity.......wrap in plastic wrap and put in the frig for about 1/2 hour, or you can even leave it in there for 2 days, or freeze it for whatever pie you want :)

The Filling
About 2 cups COOKED shredded Turkey
2 cups milk, 2% or whole
4 TBS cornstarch
2 cups water with 2 TBS chicken bouillon added
4 TBS butter (don't worry you're not gonna eat the whole pie, well maybe you will)
salt and pepper to taste
1 cup shredded cheddar cheese
2 cups mixed frozen veggies (corn, peas, carrots, whatever)

In a large pot, add the milk, cornstarch, add the water with the bouillon mixed, salt, pepper, butter,.whisk constantly, but watch it, keep whisking, you don't want it to will start to bubble and become thickened, take off heat and add cheese, stir let it melt, and then add the COOKED Turkey, and veggies, taste it, what does it need? More salt, pepper...Taste your food, make sure it's well seasoned!  Stir.....COOL... now the pie crust

Take the pie dough out of the frig, and on a well floured surface, cut the dough disk in half, take one of the halves and roll out, this is the bottom of the pie. Make sure you have a dusting of flour on the bottom and top of the dough before rolling, and on your rolling pin...roll out to a rectangle since you will use a 9x13 dish, or a round dish if you want to use a deep round casserole dish. Keep rolling take your time if it sticks add a little more flour, moving the dough so it doesn't stick, move it around after each roll with the pin. Put it on the bottom of a 9x13 dish, then add the cooled filling, and roll out the top pie crust the same way, lay it carefully over the filling, seal the edges, and cut three holes in the top crust for vent holes. Bake in a 350 oven for 40 minutes until you see it bubbling and light brown. Let sit for 10 minutes before servings......SO YUMMO!!!!.

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