It’s the most wonderful time of the year! We are loving Antwerp during the holiday season. I love the festive lights draping over the city streets. It feels especially magical taking a stroll around the Cathedral in the evening, admiring all the Christmas decor. Makes me remember that I’m actually living in Europe! OH and it’s SNOWING this week!!
I’ve been cooking a lot over here, but not posting many recipes, I know. It’s the whole remembering to grab my camera thing.
This one was a personal accomplishment though. After Thanksgiving, I wanted to do something with the left over turkey situation. We had SO MUCH. Note to self – you really don’t need an 18 lb turkey for 13 people. Especially when there are so many delicious side dishes. Lucky for us, we typically like left overs.
For like a day… then I’m over it.
Like most of my Thanksgiving dishes, I snagged this turkey pot pie from the Pioneer Woman. She has the best recipes for comfort food, I think. I had already made a few of her pie crusts for Thanksgiving dessert, so all I had to do was whip one of those bad boys out of the freezer.
Confession – I had never had a pot pie before this one. It’s not really something that has appealed to me in the past. But let me tell you, this was AWESOME! Pure creamy comfort in a bowl, really. I was surprised by the depth of flavor too, the ingredients marry so well together especially when cooked in a hot oven until bubbly. It was rich, but not over the top heavy… depending on how much of the pie crust you eat, I guess.
Anyway, if you haven’t tried to make your own pot pie, I suggest you give it a go. It was so worth it and this recipe came together in no time.
Oh! And I got to bust out these adorable ramekins from our wedding! Perfect for individual pot pies. Or apple crumbles, we’ve done that too.
Turkey or Chicken Pot Pie
By the Pioneer Woman (adapted slightly)
1 pie curst (half of the Perfect Pie Crust recipe) Or I’m sure you could just buy one.
2-3 Tbs butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups of left over turkey (or chicken) diced or shredded. Use dark or light meat, or both!
2-3 cups low sodium chicken or turkey broth
3/4 cup heavy cream
frozen peas (I probably used about 1/3 cup, but didn’t measure)
salt and pepper
Preheat oven to 400 degrees.
Melt butter in a large pot over medium heat. Add onions, carrots and celery and cook until translucent. Just a few minutes.
Add chopped or shredded turkey (or chicken) and stir to combine.
Sprinkle the flour over the mixture and stir again. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in stock and stir. Add cream and stir. Add your frozen peas.
Bring to a slow boil allowing everything to cook and thicken for a few minutes. Add salt and pepper to taste, and fresh or dried thyme to taste. Taste as you go and adjust seasonings to your preference.
Pour the mixture into a casserole dish, a deep pie dish, or individual ramekins.
Shape your pie crust to cover your dish, and leave an inch or so of overlap. Shape the edges as you want, or simply press them into the side of the dish. Cut a few slits into the top of the crust.
Bake for 30-40 minutes until the pie crust is golden brown. Allow to cool before serving!
Enjoy on a cold night with someone you love!