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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Too many tomatoes?

UPDATE – Recommendation:  Here’s an added tip to the following directions for skinning fresh tomatoes and freezing before use to make a delicious pasta sauce.  If you prefer to ‘seed’ tomatoes (as much as you can’ before making sauce, then BEFORE FREEZING, cut out the stem area, cut each tomato in half across the middle, and the most of the seeds will squeeze right out.  (I found it harder to get the ‘seed’ the tomatoes once frozen whole, even after defrosting before use.  Hope that helps!

Now onto the original post:

Summer gardens are the best!  Fresh fruits and vegetables that pop with flavor and keep you coming back for more and more.  As much as we love them, we usually find that they are all ripe ready in large bunches – so what to do with all of them?  Here’s an idea for garden fresh tomatoes that can be put ‘on hold’ until you’re ready to make your next batch of homemade pasta sauce:  Fresh Frozen Peeled Tomatoes!

Picture of Fresh Frozen Peeled Tomatoes

Fresh Frozen Peeled Tomatoes

  • Bring a large pot of water to a boil
  • Have a large bowl of ice water on hand
  • Rinse tomatoes and cut a small ‘X’ opposite the stem end
  • Drop in batches of 4-5 into boiling water
  • 45-60 seconds later you’ll see the ‘X’ start to split up the sides
  • Remove tomatoes to ice bath with slotted spoon
  • Skin will easily peel away!

Line a sheet pan with parchment or wax paper and place peeled tomatoes on sheet pan.  Place sheet pan in freezer until tomatoes are frozen.  Transfer to freezer bag and store for up to 6 months – defrosting when you’re ready to make fresh homemade pasta sauce!

Ciao e Buon appetito!