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Wednesday, December 4, 2013

Weekly Menu 12/6+

We've had a number of great leftover items this week.  However, the best was a turkey pot pie, I made up the filling recipe myself because every recipe I've tried before it fell short of what I had been looking for.

This was so good the first night, that two days later L asked if I would make it again.  That RARELY happens, so I figured it must be good and worth sharing with all y'all.



Pie Crust

  • 2 1/2 c flour
  • 3/4 c butter
  • 2T sugar
  • 1 tsp salt
  • 1/2 c shortening  (cold is preferred, but go with what you've got)
  • 1/4 c vodka cold


Mix it all (except vodka) in a bowl with pastry blender, or in your food processor which is what I used.  Add in the vodka until dough forms a ball.  Yes, vodka is a good idea for pastry crust because the alcohol cooks away, leaves no liquor taste and creates an incredibly flaky crust. Makes enough for a double crust.

Filling

  • 1/4 c butter
  • 2-3 stalks celery, chopped
  • 1/4 c chopped onion
  • 2-3 carrots
  • 1/4 c flour
  • 1/2 tsp dry mustard
  • 3/4 c whipping cream
  • 3/4 c whole milk
  • 2 heaping teaspoons chicken base (like bullion or caldo) 
  • 1/2 leftover peas
  • 1-2 c leftover turkey
Saute celery, onions and carrots in butter until onion and celery are softened.  Add flour and dry mustard and brown slightly.  Add cream and milk, bring to a boil and as sauce gets thick add in the chicken base.  Place peas and turkey into large pie plate and pour sauce over meat.  Top with second crust, slice slits in the top crust and bake at 375 for ~45 min.  

Naturally you'll want to bake your crust scraps for a snack while you wait for dinner to cook, just remember to take them out so you don't think that your entire pot pie has burned to a crisp.  Then you can be thankful that it was only your crust scraps that burned to a crisp.  
 

Enjoy!  


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