RECIPE:Turkey Pot Pie

On Sundays we generally have a proper "Sunday dinner", a special meal that takes a bit more effort than I'd go to on a weekday. We also break out the good silver (a family heirloom) and even flowers and candles on occasion.

Digging around in the freezer earlier in the week, I'd realized that I still had 3 meals left of diced turkey from the Christmas bird, and Easter (and more turkey leftovers) is not that far off. So I decided on the following menu:

Turkey Potpie
Mashed potatoes with gravy (gravy from freezer stash)
Green beans

Butterscotch pudding (I used a recipe from Gourmet magazine, but I found it over-set and had a jelly-like consistency; I think I'll try this one next time)

We were recently gifted a batch of brew-your-own-wine, so there was wine to go with dinner as well!Turkey Potpie
If you have leftover veggies in the fridge that need to be used up, substitute them for all or part of the vegetables called for in the recipe (you want about 3 cups of veggies total). I had about 1/3 of a loaf of refrigerator bread dough sitting in the fridge and decided to use it for the topping in place of my usual pastry crust.

1 onion, chopped
2 cloves garlic, diced
2 carrots, diced
1 tbsp olive oil
1 cup frozen peas
1 cup frozen corn
2 cups chopped leftover turkey

Sauce:
1 1/2 cups milk (I use reconstituted skim milk powder)
1 1/2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
1 tsp poultry seasoning
1 tbsp Worcestershire sauce
1 tbsp dried parsley

Topping:
1 pie crust worth of pastry, biscuit or bread topping as desired (use what you've got!)

In large frying pan, saute onions, garlic and carrot in olive oil until carrots start to soften. Add peas, corn and turkey and cook over medium heat until heated through (add a bit of water to the pan if mixture starts to dry out).

Meanwhile, make the sauce. In a small saucepan, whisk the cornstarch into the cold milk until smooth. Add remaining ingredients and cook over med-low heat until mixture thickens.

Pour the sauce over the turkey mixture and stir until well combined. Pour into a glass lasagna dish and top with pie crust, biscuit dough or bread dough, as desired.

Bake at 375F for about 20-25 min or until hot and bubbly and crust is golden brown.

I shared this recipe at Friday Favorites.