Pie of the Turkey Variety.

I feel kinda like a slacker. I've been cooking and baking tons so it's not like I don't have some really good recipes to share BUT I've just stopped taking pictures. I did remember to take a picture of last nights dinner BUT it was after we'd eaten it and the pictures didn't turn out that great. Yesterday on Pioneer Woman she posted her recipe of turkey pot pie. I was excited because it's ALMOST the same as mine. I just don't fancy it up. I like my turkey pie simple. I was kind of nervous making it because Dusty has proclaimed to strongly dislike meat pies. I've never made him any meat pie because of this BUT I had a ton of left-overs in the fridge so I knew if he hated it he could always heat something else up. BUT he didn't have to. He didn't say much while eating it but asked for seconds and then thirds.

He officially revoked his previous dislike for turkey pie and has said it is one of the best things I've ever made.

Try it.

It's is really good.

Turkey Pot Pie

Ingredients:

4 cups of turkey
1/2 cup of butter

1 cup of carrots and celery

1/2 cup of roasted potatoes cubed small (you can use mashed too)

2 cloves of garlic minced

1 1/2 cups of flour

4 cups of chicken broth (I use oxo because it's cheap and I have it in my food storage)

2 cups of cream or whole milk (I've used everything but skim and it turns out fine BUT it tastes so much better with cream)

salt

pepper

Directions:

heat butter in pan over medium heat.

throw vegetables in

cook for a couple minutes until the celery is clear

Add turkey
(if you're using mashed potatoes add them when you add the garlic)

put in the garlic and cook for a minute or two

dump your flour in and mix it.

slowly pour in your chicken broth, stirring continually.

let thicken for a minute.

slowly add your cream, stirring continually.

add salt and pepper to your taste.

turn heat to low and simmer.

taste and adjust spices.

turn off heat and scoop into pie shells.

bake at 400 for 15 minutes

turn oven down to 350 and bake for 45 minutes.

You will probably have to cover the top of the pie to prevent burning.

Let sit for 5-10 minutes before serving.

For my meat pies I use the Crisco vegetable shortening recipe for pie crusts.

I always get a beautiful flaky and tender crust for these pies.