Sunday, March 2, 2014

Turkey Pot Pie

On this unusually rainy weekend in Southern California, turkey pot pie is the perfect remedy.  We have been going stir crazy in the house, especially the new puppy!  I’m not sure if I’ve mentioned the new addition to our family. . .meet Mr. Odie Spunkmeyer Waller! 

Odie is a 4-month-old Yorkie pup, who was given to Xavier on Christmas Day from Santa!  He has such a spunky character (hence his middle name:  Spunkmeyer) and is just absolutely charming in every way.  We all just love him to death. . .until the rain came!  He has gone wild with the rain, getting into everything he can, and just plain old causing chaos.  Thank goodness we only had two days of heavy rain!  Today he is finally able to get his little bum back outside and create havoc somewhere else!  J 

Turkey Pot Pie

1 T butter
1 T grape seed oil
1 onion, chopped
2 celery stalks, chopped
4 T flour
4 C chicken stock
2 potatoes, peeled & diced
2 C cooked turkey, cut into bite-size pieces
1 t poultry seasoning
S&P, to taste
2 T parsley, chopped
1 C frozen peas & carrots
1 prepared pie crust
1 egg, lightly beaten
Preheat oven to 350 degrees F.

Heat butter and oil in a pan over medium heat and cook onions and celery until tender, about 8 minutes. Stir in flour and cook another 2 minutes.

Stir in the chicken stock, season with poultry seasoning and S&P, and bring to a simmer.  Add potatoes and simmer until tender, about 10 minutes. Remove from the heat and stir in turkey, parsley, peas and carrots (I usually cut up a couple of fresh carrots but I didn’t have any on hand; I did have a bag of frozen peas & carrots though.).

Pour mixture into a casserole dish.  Roll out your pie crust on a floured surface, place it on top of the pot pie filling, and brush with egg.  Bake for 40 minutes, until golden brown.  Laddie likes his crust on the darker side, so at this point I turn the heat to broil and allow the pot pie to broil for 2 minutes. 

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