Friday, November 30, 2007


Of course one of my favorite things to do with the turkey carcass is to make turkey soup. HMMM HMMM
BUT I also make my chicken pot pie recipe and it then becomes turkey pot pie. The best part of the recipe is you don't have to poach the turkey first. You just cut up the turkey into bite size pieces. Of course, there is a sad part to this as when I poach the chicken I do so in wine!!! AND when you use leftovers the you don't get to use the wine.
Anywho, here is my recipe (note the turkey is highlighted):
Chicken (Turkey) Pot Pie

1. Poach 5 – 6 chicken breasts/or one to two turkey breasts depending on the size of the turkey breasts (or use 4 - six cups of leftover chicken/turkey) for about 11 minutes in some white. Cool and cut into chunks. You don't really have to poach cooked chicken or turkey.

2. Sauté one medium onion until golden

3. Make a roux by mixing together
½ cup butter
½ cup flour
½ cup white wine

4. Remove from heat

5. Add
2 ½ cups milk
1 tsp salt
¾ tsp basil
1 tsp cayenne

6. Heat about 15 minutes to thicken

7. Add
sautéed onion
4 cups mixed veggies in total (2 - 3 cups mixed frozen veggies & 1 -2 cups frozen peas (I usually don't use peas but broccoli and cauliflower

8. Place in pans, add pie crust (see below for recipe). It can be frozen at this point.

9. Brush with egg wash

10. Bake at 425 for 10 minutes and then at 350 for 25 - 30 minutes or until brown


Robin Hood Instant Pie Crust Recipe using cold wine instead of cold water. (4 – 5 tbsp = 1/3 cup). Follow directions on box (mix the wine with the dry ingredients, roll out and place on top of pie. There is no need for a bottom crust.


1 comment:

Mary Lynn said...


This sounds yummy . . . even though I am the only one in my family that likes pot pies.