Turkey Pot Pie

A couple weeks ago Tbug came over on a Saturday night.  When she got to us, she hadn’t eaten yet, and neither had we.  Now right after Thanksgiving, I’m not sure how many of you were kind of tired of turkey, but we were getting to that point, so we started putting it in things because you can only eat it regular and on a sandwich so many times.  I tried to get creative, but it didn’t work so well. 

I happened across a recipe that Jacin posted on her blog right after Thanksgiving for Turkey Pot Pie.  I looked at hubs, told him we had everything for that if he wanted to attempt it, and attempt it we did 🙂
It was chilly outside so girlfriends wanted to come in, instead of staying outside and playing.  This is pretty much what they did the whole time we were cooking.

Courtney’s Pot Pie Recipe {via Jacin}
1/3 c. butter
1/3 c. a-p flour
1/3 c. chopped onion
1/2 t. salt
1/4 t, pepper
1 3/4 chicken broth, I use the bouillon cubes
2/3 c. milk
2 c. cooked, cubed chicken (in this case, swap out with turkey!)
1/2 pkg. frozen peas
about 1 c. fresh peeled and chopped carrots

Heat butter over low heat until melted. Blend in flour, onion, s & p. Cook over low heat, stiring constantly, until mixture is smooth & bubbly; remove from heat.

Stir in broth and milk. Heat to boiling, stirring kind of constantly. Boil & stir 1 minute. Stir in chicken (turkey) and veggies, reserve. Ease pastry into square pan, 9x9x2″ (or thereabouts);

pour chicken filling into pastry lined pan. Roll remaining dough into an 11″ square (something like that); place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until crust is brown, 30 to 35 minutes.

The last few times I beat an egg and brushed the crust the last 10 minutes, it makes it look golden and PERFECT.

Haha, then you have the uncooperative camera woman 🙂

Enjoy!