What to do, what to do with all of that left over turkey?! Well, you could make a sandwich every day for a week, but that's boring. My favorite cure for leftovers is to make a pot pie. You can turn this pie into whatever kind of pie you like: chicken pot pie, turkey pot pie, even ham pot pie. I've made them all...many times. This recipe is a no fail and an instant hint. It's my most requested dish at home. Here it goes...
Let's make a roux. First chop some onion.
Melt the butter and lightly cook the onions. Toss in the flour, pepper, and salt.
Stir to combine, and cook it for a little bit to make it taste less floury. This should just take a minute. Then pour in the milk and broth.
This is what your brothy roux should look like. Not too watery and not too thick. Check it with a wooden spoon.
Hooray for frozen veggies! You can put in your favorite veggies. I like the ol' carrot, corn, and green bean mix. Then toss in your meat of choice - precooked!
You can bake it in one big pan (9x13) or in two 8 inch pie plates or mix it up however you want. I like to make one pie plate and then make a few mini pies to freeze and eat later.
"C" is for chicken because I made this batch a while ago. I'll be putting "T"s on this new batch. Oh, you might have noted that I only use a top crust. You can use a top and a bottom crust, but I find that my bottom crust gets soggy. One top crust works for me just fine.
Chicken Pot Pie
Ingredients:
· 1/3 cup butter or margarine
· 1/3 cup of flour
· 1/3 cup onion
· ½ tsp. salt
· ¼ tsp. pepper
· 1 1/3 chicken broth
· 2/3 cup milk
· 2 cups chicken
· 1-10 oz. packaged frozen veggies (carrots, broc, cauli, etc.)
· 1 or 2 Pillsbury pie crusts
How to:
· Heat butter over low heat until well blended.
· Add flour, onion, salt, and pepper.
· Cook over low heat stirring constantly until mixture is smooth and bubbly.
· Remove from heat.
· Stir in broth and milk.
· Heat to boiling, stirring constantly – boil and stir 1 minute.
· Stir in chicken pieces and frozen veggies.
· Pour in crust and cover with top crust.
· Bake at 425 degrees for 30-35 minutes.
Makes 6 servings.
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