TURKEY POT PIE…

Are you still eating turkey two days after Christmas?   Here’s a recipe to get rid of a bunch of turkey at one time – recipe and pictures are from food.com.  Recipe is also for chicken pot pie – I added turkey instead and a few of my own spices as well.   I didn’t have time to make a crust nor did I have a frozen pie shell in my freezer, so I cut up the rest of the croissants I had and layered them on the top – turned out really good – trick – I made sure I cooked the veggies on top of the stove until they were soft – not as much cooking time needed in the oven.  That way the croissant topping didn’t get too crusty!

Chicken pot pie (or Turkey pot pie at Christmas)

1cup potato, diced

1 cup onion, diced

1 cup celery, diced

1 cup carrot, diced

1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)
Directions:

1.Preheat oven to 400°F.

2. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.

3.  Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

4.  Combine broth and half and half.

5.  Gradually stir into vegetable mixture,

6. Cook over medium heat stirring constantly until thickened and bubbly.

7. Stir in salt and pepper; add chicken and stir well.

8. Pour into shallow 2 quart casserole dish and top with pie shells.

9. Cut slits to allow steam to escape.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Read more at: http://www.food.com/recipe/delicious-chicken-pot-pie-10744?oc=linkback