Alright! Here was my my entry, I found this on Allrecipes, called Dad’s Leftover Turkey Potpie and thought it looked real tasty. It definitely was delicious! I just want to say congrats to David and Chop, two incredible dishes! Here is what I did!
Ingredients:
Next day:
Oh, I forgot. For some extra flavor I also did some sage fried in brown butter for the topping.
If you haven’t tried this it’s very very good!
Here it is! Not my prettiest plating, but the taste was awesome!
Once again, congrats to
DRKsmoking
and
chopsaw
for some awesome entries! Both were incredible!
Merry Christmas Everyone!
Ingredients:
- 2 cups peas and carrots
- 2 cups green beans
- 1 cup sliced celery
- ⅔ cup butter
- ⅔ cup diced onion
- ⅔ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 1 ¾ cups chicken broth (or Turkey stock)
- 1 ⅓ cups milk
- 4 cups cubed leftover cooked turkey
- I used 2 c (14.1 ounce) packages pastry for a 9-inch double-crust pie. Someday I’ll get into making my own crust!
Next day:
- Melt butter in a saucepan over medium heat. Add onion and cook until translucent.
- In a bowl mix flour, salt, pepper, celery seed, onion powder, and Italian seasoning together.
- Then whisk in with the butter and onions until a paste forms, about 1 minute. Then slowly whisk in Turkey stock (or chicken broth) and then milk until incorporated; bring to a simmer and cook, whisking constantly, until sauce thickens.
- Remove thickened sauce from the heat; add cooked, drained vegetables and cubed turkey and stir until filling is well combined.
- Set out two 9-inch pie dishes. Fit one pie pastry into the bottom of each dish. Spoon 1/2 of the pot pie filling into each dish, then lay the remaining pie pastries over top. Pinch and roll the top and bottom pastries together at the edges to seal. Cut several small slits in each top pastry to allow steam to release while cooking. Place pies on baking sheets.
- Bake in the preheated oven for 15 minutes. Check the top crusts for browning; if they are browning too quickly, cover with aluminum foil. Continue to bake until the crusts are golden brown and the filling is bubbly, 15 to 20 more minutes.
- Remove from the oven and cool for 10 minutes before serving.
Oh, I forgot. For some extra flavor I also did some sage fried in brown butter for the topping.
If you haven’t tried this it’s very very good!
Here it is! Not my prettiest plating, but the taste was awesome!
Once again, congrats to
DRKsmoking
and
chopsaw
for some awesome entries! Both were incredible!Merry Christmas Everyone!
