Turkey Pot Pie – Warm, Cozy, Delicious!

As the nights get colder, and very cold in some parts of the country, who doesn’t love a warm, satisfying, and delicious pot pie to help you settle into the night?  This particular pot pie was made with leftover turkey and green beans from Christmas dinner, and the gravy was made with some of the leftover turkey stock I had made to prepare the gravy.  (Shredded chicken and regular chicken broth will work just fine!)  In addition to that, I added a half bag of frozen vegetables and some cubed potatoes.  Could not have been easier!

Picture of freshly baked turkey pot pie

Ready to Eat!

Picture of unbaked turkey pot pie

Ready to bake!

Picture of freshly baked turkey pot pie

To make the gravy, use equal parts butter and flour.  (I used 4 TBSP butter/flour with about 4 cups warmed stock.)  Start by melting the butter in a large sauce pan over medium heat.  Once melted, whisk the flour into the butter and keep whisking for a minute or two to cook out the flour taste.  Slowly add in the stock, whisking constantly until fully combined.  Let “gravy” simmer for a few minutes, adding salt/pepper to taste.  (You might want to add a little extra salt/pepper at this point as the frozen vegetables will need the flavor.)  Once the gravy is bubbling and thickened a bit, add in all the rest of the ingredients:  2 cups chopped turkey or chicken meat, 1.5 cup frozen vegetables, 1 cup diced potatoes (frozen hash brown size potatoes work here, too,) and any other leftover veggies you want to add in.  I also had some leftover green beans that I chopped and added.

For the crust and assembly, it’s up to you.  You can put the pot pie mixture into a buttered baking dish and top with your homemade or favorite brand of biscuit dough, or you can go with pie crust – either homemade or your favorite from the store.  If using pie crust, you can use both bottom and top crusts.  If using biscuit mixture, just lay on top of the pot pie mixture.  Before baking, I like to brush dough with an egg wash (1 egg beat with a tablespoon of water) and sprinkle with coarse salt.  I use Maldon sea salt.  Bake at 400-425 F for about 30-40 minutes until brown and beautiful!  Let rest for at least 15 minutes, dig in and enjoy!  Any questions, just ask.  Buon appetito!

 

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Sunday, Fun Day, SOUP!!

It was anything but cold here in San Diego this past weekend, but it is winter – and with that comes the craving for delicious nutritious soup!  You know my freezer is always stocked with homemade soup selections, so it was time to restock!  Here’s what came from two chickens and a few vegetables:

4 Quarts Chicken Soup, 5 Quarts Roasted Chicken Lentil Soup, Chicken Salad, and Roasted Chicken (with sweet potatoes) for dinner!

Chicken Soup/Roasted Chicken Lentil Soup

Chicken Soup/Roasted Chicken Lentil Soup

The recipe for this lentil soup is straight from Ina Garten’s Vegetable Lentil Soup recipe, with the added deliciousness of  shredded roasted chicken!  Either way, it’ll warm you up!

Roasted!

 

 

 

 

 

Lentil and Roasted Chicken Soup
(Vegetarian – Omit the Roasted Chicken)
1 pound lentils
3 large yellow onions
2 leeks, white parts only (chopped)
3 cloves garlic – minced
1/4 cup olive oil
1 TBSP Kosher salt
1 1/2 tsp. freshly ground black pepper
1 TBSP minced fresh thyme leaves or 1 tsp dried
1 tsp. ground cumin
8 celery stalks – ½-inch chop
6 carrots – ½-inch chop
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine
Freshly grated Parmesan cheese

2 Bone-In Roasted Chicken Breasts (shredded) – optional

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and sauté for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and shredded chicken.   Serve hot, sprinkled with grated Parmesan.
 

Versatile Chicken!  I love to make chicken salad with roasted chicken, so I cut up the two chickens, roasted the 4 breast halves with the legs and wings, used the two backs and all the thighs for the chicken soup.  Two of the roasted chicken breast halves were shredded for the Lentil soup, and the other two were chopped and combined with some chopped celery, carrots, walnuts, dried cranberries, a dash each of Kosher salt, fresh ground black pepper, and cumin, along with a couple spoonfuls of mayo – and voila – Roasted Chicken Salad!

Treat yourself to a Sunday, Fun Day in the kitchen – and reap the reward with meal after meal!

Your freezer IS your pantry – saving money, saving time!