Turkey Pot Pie
The ultimate comfort food. I was cooking my husband my famous (in his eyes) turkey pot pie. I sometimes use chicken, but when I cook a turkey there are always leftovers. As I was cooking I began to think of my Granny and a review I gave someone when I was filling out an assessment for a “diet” I was going to try one more time. I have never cooked her recipe. In fact, I was thinking of the chicken cups she cooked for us. She would use the mixture below and place it in a muffin tin and put a canned biscuit on top of it.
Granny’s handwritten recipe card-One of many from my recipe box she gave me as a wedding present 1994
Granny’s Quick and easy chicken pot pie: 1 small can of peas and carrots, 1 cup of has brown potatoes, 1 package of season blend, 1 can of chicken, and 1 can of chicken broth. Mix all and place into greased casserole dish. Combine 1 1/2 cup of biscuit mix (she used pioneer) mix with enough milk to make a medium thin batter and add a handful of grated cheese. Blend and pour over chicken. Drag spoon through biscuit batter. Bake at 350 degrees for 45 minutes till golden brown. Adjust ingredients to pie size as desired.
This assessment asked me how I felt about food and the way it was in my life. Food was scarce at times and plentiful at times. Granny always made sure we had food growing up. Mom and Dad always provided for us, but at times it was our responsibility to figure out what we “kids” were going to eat.
During times of celebration, family gatherings, and dinner on the ground at church, it was casseroles, meats, desserts, and a time of joyfulness among our loved ones.
This assessment made me feel like the food was not to be enjoyed or part of life. BUT I tend to disagree. Food or meals are a time when families get together to celebrate life and successes, rally for support during cook-offs and fundraisers, mourn the loved ones who have left, and build relationships with our friends and families.
Needless to say, I left this “diet” and kept on living with my love for cooking and the inner spirit of caring and providing for others. Finding the FASTer Way To Fat Loss® has helped me grasp the intentional eating and living concept. So this is why when I cook certain meals it gives me a happy thought of home as a kid and now my own life providing for my family.
My famous Turkey Pot Pie
Ingredients:
Ready for second pie crust
Leftover turkey (rotisserie chicken)
16 oz frozen mixed vegetables (peas, green beans, carrots, corn) cooked per package
4 russet potatoes -peeled, cubed, and boiled till tender
1 package of season blend
1 stick of butter
1/3 cup flour
2 cups chicken broth
1/2 cup whole whipping cream
1/2 block of cream cheese-cubed
1 tsp marjoram
1 tsp salt
1/2 tsp pepper
2 packages of Pillsbury refrigerated pie crusts
Directions:
Pie shield
Set out pie crust to allow them to get to room temperature
Preheat the oven to 500 degrees
Debone leftover turkey or chicken. Cut into bite size pieces-set aside
Wash and peel potatoes. Cut into cubes bite size.
Place potatoes in water bring to boil until tender-drain and set aside when done
Microwave or cook vegetables per package
Melt butter in a large pot. Tilt pot to the side and add flour, whisking until smooth. Add in seasonings, cream cheese, chicken broth, and whipping cream. Stir till sauces come to a soft boil (bubbles barely breaking the surface) or sauce is thickened.
Remove from heat. Add in turkey, and vegetables and gently stir together
Prepare pie crust on the pie plate. (can do 1 -thick and full or 2- generous pies)
Dump turkey mixture into pie shells evenly.
Cover with a second pie shell. seal edges. Here is a video from real simple for preparing a double pie crust -omit sugar on top of your turkey pot pie. Brush with beaten egg and sprinkle with marjoram.
Bake for 12 minutes at 500 degrees. Decrease temperature to 425. Cover edges of pie crust with a pie crust shield or aluminum foil. Continue cooking for 40 minutes until golden brown.
Set on a cooling rack for 15 minutes before cutting.
