The weather has definitely taken a wintry turn here and that means it’s time for some warm and hearty comfort food.
This week we made turkey pot pies–one for dinner and one for the freezer. This is such a quick and easy one-dish meal and always a crowd pleaser on a cold winter night.
I make two-crust pies, and since I am a wise woman who does not believe in reinventing the wheel, the Pillsbury Dough Boy and I have more than a passing acquaintance. Besides, right now at Costco you can buy eight of these nifty pie crusts for about the price of two at the grocery store.
To make my filling, I use two large carrots, two small to medium potatoes (or one Costco potato–seriously), one small red onion, and two to three celery stalks. You can use other vegetables if you like, green things as #1 son calls them, but this is what we had handy this week.
Peel the potatoes and cut into bite-size chunks. Peel and slice the carrots, cut the celery into about 1/2″ chunks and coarsely chop the onion. Put them all in water to cover, bring to a boil and then simmer for about 20 minutes, until the potatoes and carrots are just barely getting tender Drain well and set aside.
In the meantime, dice two cups or so of leftover turkey (yes, this is one of those little-of-this and little-of-that recipes) and mix with the vegetables.
Put bottom crust in your 9″ pie pan and fill with vegetable/turkey mixture.
Take one packet of turkey gravy mix and prepare according to package directions. Pour finished gravy over vegetable/turkey mixture. Top with remaining crust. Fold under edges and crimp to seal. Cut a couple of slits in the top crust to allow steam to escape.
Bake in a 400-degree oven for about 30 minutes or until crust is golden brown. Let cool about 10 minutes before cutting.
Make sure you get your piece first because once the troops taste this, there will be no leftovers.
Good thing I made an extra for the freezer.