Now I'm not a big cook and I seriously doubt this blog will end up being home to very many recipes. There are really only a handful of things I do well in the kitchen. However, I have a recipe I've become well-known for in certain circles and I just have to share it because now is the best time of year for it.
I can't take full credit for it even. I just pulled it from Martha's Everyday Food magazine. But I've tweaked it a bit and, in this particular instance, I substitute turkey for chicken, though it's great both ways.
So...without further ado...
"Fake it, Don't Make it" Turkey Pot Pie
This
makes one 9" pie and takes about 10 minutes to prepare if you already have cooked meat. If you really went overboard and have a ton of turkey left, you can double this recipe and freeze a little taste of Thanksgiving for later this winter--they freeze great.
Ingredients:
- 2 cups shredded, cooked turkey
- 1/2 cup milk
- 1 can Cream of Chicken Soup (I like the Healthy Request line best)
- 1 bag mixed frozen vegetables (I like Cascadian Farms or Woodstock Farms Organic Garden Blend: peas, carrots, corn and greens beans)
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- sage, to taste (optional)
- 1 box roll out pie crust
Directions:
Preheat
oven to 375F. In a mixing bowl whisk together the cream of chicken soup
and the milk. Add in the chicken, veggies and spices.
Grease
a 9" pie plate. Roll out bottom crust, form
to pie plate and pour filling in. Roll out top crust, put it on and
crimp the edges. Cut vents and cook for 35-45 minutes or until crust is a yummy color.
Tips:
- Put it in a nice pie plate and people are oddly impressed with this super easy dish. It looks homemade.
- No store brand pie crust I've tried browns or flakes as well as Pillsbury. Certainly make your own if you have the time and energy. I do not and the great thing about this recipe is it takes about 10 minutes to throw together when you don't have time for "real" cooking.
- Use a paring knife to cut vents in the top crust so it looks like a turkey walked across the top of the pie (1 long slash for the foot and three toe slits fanning off the top of the foot). Kids love this.
- Substitute chicken when you don't have turkey. 1 rotisserie chicken yields about 4 cups of shredded meat so you can double this recipe and make 2 pies. Eat one, freeze one.
- If you use chicken...make the feet smaller.
Good enough for company.