November 15, 2012

GEARING UP FOR GRATITUDE

Turkey may be my husband's favorite meal and we wont be home for Thanksgiving. That is why once he saw it available to buy he bought one. This is why we have already had our first turkey of the season. It is also why I am writing about what to do with all those leftovers.

This pot pie was marvelous and super easy to make. Here's what I did:

Turkey Pot Pie - adapted from The Kitchn's Recipe
2 frozen pre-made puff pastry pie crusts
1 medium onion, chopped
1/2-1 cup mushrooms sliced
Olive oil
a few shakes dried thyme
Salt and pepper
3 Tsp flour
1-2 cups soy milk

Preheat oven to 350F. Set out pie crust to thaw. Once thawed enough to unfold, place one in the pie pan, pierce the bottom a few times and bake for 5 minutes

Saute the onion in 2 Tsp olive oil until translucent. Add mushrooms, thyme, salt and pepper and cook until mushrooms soften. Add more oil and flour scrapping bottom of pan. Add milk, mixing until thickened.

1-2 cups cooked turkey, choppe
1-2 cups frozen veggie mix
3-4 small potatoes

Boil potatoes until you can pierce them with a fork. Boil veggies for 5 minutes. Drain both. Add both and turkey to onion-mushroom mix. Mix until well blended. Add more salt and pepper to taste. Put mixture into pre-baked bottom pie crust and add top crust. Cut 5 vents in top. Bake for 30 minutes or until top is browned. Enjoy!



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