Turkey Pot Pie

As I mentioned in my previous post, this is a sequel for my Herbed Turkey Breast. I love re-hashing roast turkey than roast turkey itself.

This is a little bit more than one breast side. Perfect.

Other good stuffs are as follows: 1 onion, 2 celery stalks, 1C of carrots, 1 cup green peas, 2 cups potatoes

Saute onions and celery in olive oil, about 4 minutes

Add the diced turkey. Here comes the good part---add a cup of white wine. Take a huge sniff. Thats what heaven smells like — Add the diced turkey. Here comes the good part—add a cup of white wine. Take a huge sniff. Thats what heaven smells like.

Add two cups of chicken stock. Bring to boil then add potatoes and carrots.

Cover and allow to cook in simmery goodness for 20 minutes.

Add the peas. I used canned peas (gasp!), because I forgot to buy the fresh ones and I wasn't about to drive 7 miles in 32 degree weather for just a bag…Add chopped parsley — Add the peas. I used canned peas (gasp!), because I forgot to buy the fresh ones and I wasn’t about to drive 7 miles in 32 degree weather for just a bag…Add chopped parsley

You can choose to thicken the whole thing by dissolving 2-3 T of cornstarch in 1/2 cup water. This is done. I will be serving this for D’s birthday so I will refrigerate until I am ready to do the crust/top.

Traditional way of putting a “top” on chicken pot pie, because it IS a pie, is by doing the flaky crust version. I follow Ree Drummond’s recipe which allows it to be frozen, then thawed as needed. It’s fail proof. Follow her blog. She’s known as the Pioneer Woman. That would have been perfect in itself but Dave cringes at the sight of butter. So for him, I use herbed pizza crust. The kind you make for calzones, except I put a lot of herbs. The recipe is from my bread maker, so nothing fancy.

I am using individual small pie pans for the birthday dinner. So I am divvying up my crust to small balls to roll out.