Jenny’s Turkey Potpie

 

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Talk about comfort food!  Here is is!  This recipe is my own version of Turkey/chicken potpie.  Not to toot my own horn or anything, but I think it is really good!

 

Now I must tell you I am approximating the vegetable amounts.  I don’t usually measure this!  I just dump and pour!  I use whatever veges I have on hand.  I always have corn and beans because I freeze those from our garden.  The rest of the vegetables just depend on what is in the fridge or freezer at the time.  By the time I have added the meat to the vegetables it fills my 2 quart saucepan.

Filling:

1 1/2 – 2 cups frozen corn

1 cup frozen green beans

2 carrots, sliced

1/2 –3/4 cups frozen peas

1/2 cup chopped onion

2 garlic cloves minced

1 1/2 – 2 cups chopped turkey or chicken

2 teaspoons dried parsley

 

Cook vegetables in small amount of water until a knife goes through the carrots easily. (Just make sure the carrots aren’t mushy. That would be cooking them too much). Drain. Add meat and parsley and stir.

 

Sauce:

1/ 4 cup butter

1/4 cup flour

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 cups water with 5 teaspoons of  chicken boullion added or 2 cups chicken broth.

1 cup shredded cheddar cheese.

 

Melt butter in saucepan.  Stir in flour, salt and pepper.  Add broth all at once.  Cook and stir over med-high heat until thickened.  Add sauce to veges. 

Stir in shredded cheese.  Place in greased pie plate. Set aside.

 

Crust:

1 1/4 cup flour

1/4 teaspoon salt

1/3 cup shortening

1/8 teaspoon garlic powder

1/4 teaspoon oregano

 

Place flour, salt, garlic powder, and oregano is bowl. Blend.  Cut in shortening.  Add COLD water 1 Tablespoon at a time until dough begins to form into a ball.  Place on floured surface and roll out.  Place on top of vege mixture.  Cut vents in top of crust.

Bake 450* for 20 minutes.

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Popover with Hot Turkey Salad

 

2 eggs, room temperature

1 cup milk, room temperature

1 cup flour

1/2 teaspoon salt

4 cups diced cooked turkey

2 cups diced celery

1 cup shredded carrot

1/4 cup minced onion

2 cups shredded cheddar cheese

1- 1 1/2 cups mayonnaise or salad dressing

1/4 cup milk

1/8 teaspoon pepper

salt to taste

 

In a mixing bowl, beat eggs until lemon-colored and foamy.  Add milk, flour and salt; beat just until smooth (do not over beat).  Pour into greased 10-in. glass pie plate.  Bake at 400*F for 35-40 minutes or until deep golden brown.  Immediately prick with a fork in the center to allow steam to escape.  While popover is cooking cook celery, onion and carrot in small amount of olive oil, cook until tender crisp. Next add the turkey, mayo, cheese, milk and seasoning. Stir and cook over low heat until heated through.  When popover is done spoon turkey salad into it.  Garnish with tomato slices if desired and serve immediately.  Serves 8-10

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