If on occasion I whine about being over worked at home and underappreciated, Nicholas gets in character and quotes one of our favorite John Bender lines “Go fix me a turkey pot pie!”
Well, today I actually did it. I made a turkey pot pie.
Since it was my first time making one, I just figured if it didn’t come out well then I just wouldn’t blog about it. But, it was DELICIOUS, so I’ll share.
You will need:
2 cooked oven roaster turkey breasts (they are usually next to the rotisserie chickens in the grocery store)
2 sticks butter
6 cups chicken stock
1 chicken bouillon cube
2 cups chopped onions
2 cups chopped celery
1 cup all-purpose flour
½ cup heavy cream
1 cup diced carrots (steamed)
2 cups frozen peas
1 tbsp ground oregano
1 tbsp thyme
(optional: dash of Tony Chachere’s seasoning)
4 Pillsbury Cressent seamless dough sheets (or you can make your own)
In a pot, heat the chicken stock and dissolve in the chicken bouillon cube. In a separate dutch oven, melt the butter and saute the onions and celery until translucent. Turn to low heat and pour in the flour, stirring continuously for about 3 minutes. Add the heavy cream to this mixture and continue stirring for another 5 minutes. Add the hot chicken stock and simmer. Add the peas, steamed carrots, oregano, thyme, Tony Chachere’s, and turkey cubes and mix.
Preheat the overn to 375 degrees F.
Pour the mixture into a ovenproof single-serving bowl and cover with the dough sheet.
Or, if you are using a cup pie set, spray with cooking spray and line the bottom with the dough, fill, then place the dough sheet on top and pintch the top and bottom dough closed. Cut slits into the top dough to allow steam to escape. Brush the top with egg wash and bake for 40 minutes.
Voila’! Homemade Turkey Pot Pie.