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Lacey- I feel for ya....but it's going to be 90 here today (that's yucky to me!) So much for paradise Can't wait to get to a more temperate climate.
not sure about dinner tonight...................
DayT-agree 90 and humiidity are yukky. It just would be nice to feel warmth-this is the weirdest spring ever. Went out last night and everyone's in their winter clothes still.
Let us know, please! I love pot pies but I've never made one. I will want your recipe if you are happy with it.
Ok guys the chicken pot pie rocked. One thing I will change for next time though is put in a bottom crust. This recipe just called for covering the pan with crust and when you served it, by the time you got to the last pieces there was hardly any filling left. Now the original recipe was for using leftover turkey breast, but being as I didn't have any I poached some chicken breasts and cut them up. It also called for using pillsbury pie crusts, didn't have those so I made my own. I also added frozen lima beans, and corn in place of peas (didn't have those either). So here it is:
Turkey(or chicken)Pot Pie from Taste of home magazine dec/jan 08
2 med potatoes peeled and cut into 1 inch pieces
3 med carrots peeled cut into 1 inch pieces
1 med onion chopped
1 celery rib, diced
2 Tbl butter
1 tbl olive oil
6 tbl flour
3 cups chicken broth
4 cups cubed cooked turkey (or chicken)
2/3 cup frozen peas
1/2 cup plus 1 tbl heavy cream divided
1 tbl minced fresh parsley
1 tsp garlic salt
1/4 tsp pepper
1 package pie shells
1 egg
In dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually ad broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey(or chicken) peas, 1/2 cup cream, parsley, garlic salt and pepper.
Spoon into two ungreased 9 inch pie plates. roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut slits for steam, In a sm. bowl whisk egg and remaining cream, brush over top of pie crusts.
Cover and freeze one for up to 3 months. Bake remaining pie at 375degrees for 40 to 45 min. or until golden brown. Let stand for 10 min. before cutting.
To cook frozen pie: remove from freezer 30 min before baking. Cover edges of crust loosely with foil, place on baking sheet. Bake at 425 degrees for 30 min, remove foil. Reduce heat to 350 remove foil and bake for another 55-60 min or until golden brown.
goulash over rice tonight with maybe a side of green beans and garlic bread. Have a good weekend!!!! I'll be packing my tail off.!!! 26 days and counting......time to get serious.
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So much for paradise
Can't wait to get to a more temperate climate.
