Quick Cocinero’s Recipe of the Week
For all our fellow Canadians out there, Happy Thanksgiving! We hope you had a great weekend and feasted on some delicious turkey, mashed potatoes and home-made pumpkin pie. However, there is always that moment of realization when the meal is finished and there is still so much food left – what are we going to do with all this leftover turkey?!
This week’s recipe is a collaboration from Pillsbury and AllRecipes.com for Leftover Turkey Pot Pie. This particular recipe below will take 30 minutes of prep time and approximately 50 minutes of cooking time. It allows you to use all your leftover meat and vegetables while also getting a delicious meal out of it. So let’s get baking!
- Preheat oven to 425 degrees F (220 degrees C).
- Place the peas, carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in preheated oven until the crusts are golden brown and the filling is bubbly, 30-35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.