I woke up to snow falling this morning. Well, sort of snow. More like slush. But it’s Portland, Oregon, and I’ll take whatever snow I can get. I caught a flake on my tongue and it didn’t taste like rain.
What to do on a snowy/rainy evening? Whip up a little comfort food of course.
I grew up eating frozen chicken or turkey pot pies. You know the little individual ones I mean. I always liked them, even though I burned the roof of my mouth every dang time. For some reason, I don’t ever buy them. Probably haven’t eaten one in 20 years. But in this case, no frozen pie was needed. I made my own and it was even better than I remember. I still burned the roof of my mouth. Sometimes you just can’t wait.
One of the things I don’t like about most turkey pot pies is the mushy crust on the bottom. Problem solved by not using one. I used a top crust only and it was every bit as delicious. Not to mention a little more healthy since the crust is the most fattening part of the whole thing. I am not a pie crust expert, so I used a refrigerated roll up crust by Pillsbury. One of the best convenience products ever invented in my opinion. This was a huge hit in my house. Hope it is in yours as well.
Turkey Pot Pie
2 cups cooked turkey or chicken
3 medium potatoes
2 carrots, sliced
1/2 onion, chopped
1 cup sliced mushrooms
3/4 cup frozen peas
Salt & pepper
2 tbsp. butter
3 tbsp. flour
2 cups milk
2 tbsp. chives
1/2 tsp. creole seasoning
1 refrigerated pie crust
Stab the potatoes and microwave for 5 minutes or so, until fork tender. Remove, let cool a bit and dice. Add a drizzle of olive oil to a skillet and add carrots, onion and mushrooms, along with a pinch of salt & pepper. Saute until veggies are tender. Add frozen peas and toss with the other vegetables.
In a small saucepan over medium heat, melt butter. Whisk flour into the butter until it’s all absorbed and mixture is smooth. Whisk in milk gradually, stirring constantly to prevent lumps. Continue to whisk until mixture is bubbly and thickened. Remove from heat. Stir in a big pinch of salt & pepper, chives, and creole seasoning. Combine sauce in a large bowl with vegetables, potatoes, and turkey. Taste and adjust seasoning if needed.
Preheat oven to 375˚. Prep a casserole dish with cooking spray. Add your turkey and vegetable mixture. Cover with a pie crust and tuck around the edges. Make a few slices in the top for steam to escape.
Bake for 20-30 minutes until golden brown on top.