Saturday, 4 January 2014

 How do you use your leftover turkey?
I always cook a large turkey for this time of the year, just so I can make turkey pot pie.
Easy affordable and of course nutritious!

Healthy fresh veggies enveloped in a "creamy " sauce dotted with chunks of lean cooked turkey. This is a great way to get guests or family to have a great  meal .
So versatile you can freeze it  and pop it in the oven . 
So easy you can use any veggies you like , even the leftovers get a new fresh taste in this one pot meal.

Now this is what I call fast food!
Classic Turkey Pot Pie

1 pkg. defrosted puff pastry
2 cups diced cooked Turkey
2 peeled, diced potatoes
1 celery rib, cubed
1 carrot, peeled, diced
1 cup each frozen peas and corn
1 green pepper, seeded, diced
1 leek, washed, sliced into rings
1 tsp. each thyme, garlic powder, salt and black pepper
1 2 tbsp flour
2 tbsp. EVOO
1 cup leftover gravy or broth
1 cup unsweetened dairy free soy or almond milk
(milk, evaporated milk or 15% milk ) can be used
sesame seeds for sprinkling

In a preheated skillet add oil then leeks. Saute on med. heat to soften. Add the remaining veggies except the frozen veggies. Stir occasionally to soften all veggies.

Sprinkle with flour stir to cook through. Add broth, continue stirring to thicken. Pour in milk, herbs and spices.
When mixture thickens slightly add frozen veggies. Stir to coat and turn heat off. Mix in turkey and set aside to cool to room temp.

Roll pastry to a 1/4" thickness and large enough to cut out 4 circles large enough to cover your vessels.

Spoon generous portions into ovenproof dishes.
Stretch dough over opening of dish.
Brush with extra milk, sprinkle with seeds.
Bake in preheated 375f oven  on a baking sheet until lightly golden brown, approx. 40-45 min.

Enjoy with love!



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