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.

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

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.

Check out that French rolling pin. So professional looking. Almost makes up for the fact that I am up to my elbows in flour.

Bake at 375 for 20-25 minutes, depending on how crunchy you want the top.

I make this dish from memory back when I was in Athens at some little hole-in-the-wall restaurant. I do variations of the dressing every now and then, depending on the olive oil and balsamic vinegar I have in my pantry, but the main ingredients are pretty much the same.

Like I said, this is a personalized recipe. I have very precious memory space in my head so I really keep things simple. All solid ingredients are 1 cup in amount. How’s that??? So to the  1 cup of orzo, add the following:

For the dressing I use 1/4 cup of balsamic vinegar and 1/4 cup olive oil. I am a big fan of buying different flavored vinegars and olive oils. Every time I travel I always hunt for unique flavors. Its unbelievable how the industry has come up with so many varieties. In one of my future projects, I will chronicle my pantry. I have collected quite a few interesting condiments. But first, I have to clean it up. My pantry is a holy mess.

Olive Press is an awesome company who also makes Jacuzzi wine, and yes, also the same people who invented the jacuzzi. I signed up for membership (I am a sucker for this; each time I do a tasting and it offers shipping for members, I sign away). They deliver different interesting varieties each quarter. You can check out their website and order from there too.

Mix all the aforementioned ingredients in a bowl then top with feta cheese to complete the Greek motif. When I first had this salad, it included chopped red onions and chickpeas. I am not a fan of uncooked onions and I remember fishing out the chickpeas from that salad, so obviously, the two didn’t make the cut in my personal recipe. Feel free to add those, if up to your taste.