Monday, December 28, 2009

Quick Turkey Pot Pie

Owen loves these, and insists on having them when we have turkey leftovers. I usually make a couple and store some in the freezer for later (when I am not so tired of turkey). This is the quick and simple way to make them, and it doesn't take long the through them together, but everyone seems to really like them! Owen took one to his work potluck and everyone enjoyed it.

Note that this recipe works well all year if you use chicken meat instead of turkey. You can cook a couple chicken breasts (and dice) are use leftovers from a roast chicken.

Turkey Pot Pie (makes 1 pie)
Pie shell (for a double crust pie)
1 can cream soup (I usually use mushroom, but broccoli and chicken also work well)
Diced cooked turkey
Frozen veggie mix (or leftover veggies from turkey dinner)
Diced, cooked potatoes (optional)
shredded cheese (optional)

1. In a bowl mix the cream soup, turkey, veggie mix, potatoes and cheese.
2. Roll out pie shell and line the pie plate. Pour in the filling and top with the top crust.
3. Pinch the edges together, and cut vents in the top of the pie ( I do 4 slits).
4. Bake at 350F for 25-30 minutes until the crust is cooked. (if you would like a golden pie top, brush with some oil or egg whites before baking).

Owen loves these and they get made with both turkey and chicken leftovers! It only takes a few minutes to pull together, which is great.

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