Old Fashioned Turkey Pot Pie

turkey pot pieDidn't get to eat enough pie yesterday? Today, eat your turkey in a pie. Classic turkey pot pie is easy, quick and so comforting -- and the best part is, anything goes.

This recipe below, adapted from the book Like Grandma Used to Make, calls for carrots, onion and potato, but it doesn't matter what types of vegetables you've got lingering around -- throw them all in and create your own unique take on this fondly remembered dish.

My favorite part -- it calls for evaporated skim milk instead of the usual can of condensed soup, so you can control the fat and sodium intake, after yesterday's big gorge fest.


You'll need:

1 - 1/12 pounds of turkey, cut into 1 inch piece

1 large potato

2 medium carrots, sliced

1 medium yellow onion, halved and thinly sliced

1/2 cup water

1/4 teaspoon salt

1 can evaporated skim milk

1/3 cup all purpose flour

1 teaspoon dried thyme leaves

1/4 teaspoon each salt and white or black pepper

1 store-bought or homemade pie crust

Lowfat milk to brush


How to make it:

1. Place potato, carrots, onion, water and 1/4 teaspoon salt in a large saucepan and bring to a boil. Lower heat and simmer, covered, for 15 minutes. (You can skip this step and the one below entirely if you're using leftover vegetables and turkey exclusively.)

2. Drain, reserving the cooking liquid.

3. Preheat oven to 350 degrees. In same saucepan, whisk together the evaporated skim milk, flour, thyme, 1/4 teaspoon of salt, and pepper. Stir in the reserved cooking liquid (or sub broth if you've skipped the first two steps).

4. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for two minutes more or until thickened and bubbly. Stir in leftover turkey.

5. Spoon the turkey/vegetable mixture into a lightly greased 2-quart casserole. Place the rolled out pie crust on top of the mixture in the casserole. Trim to one inch beyond the edge of the dish. Fold extra crust and crimp edge. Cut slits in crust. Brush with a little milk.

6. Bake for 20-25 minutes or until pie crust is golden. Let stand for 5 minutes before serving.


Image via Rex Root/Flickr

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