Use your Thanksgiving leftovers to make this recipe: Turkey Pot Pies
INGREDIENTS FOR CRUST:
3 cups flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 cup shortening
1/3 cup cold water (about)
Pastry blender (I recommend this one from Williams-Sonoma. This is the one we have. Only $10.)
Mix 3 cups flour, 1 1/2 teaspoon salt and 1 tablespoon sugar in a large bowl.
Cut in 1 cup shortening with a pastry blender.
It will look mealy like this.
Mix in 1/3 cup water and form it into a ball. If it doesn't stick together too well, keep adding 1 -2 tablespoons more water at a time, until it does stick and form a ball without falling apart.
Roll the ball out flat between two sheets of wax paper.
Place a ramekin on top and cut around it with a paring knife.
Pull out the round piece of crust and cut slits in it.
Use a fork to crimp the edges, like this.
INGREDIENTS FOR FILLING:
2 tablespoons butter
1 medium onion, chopped
1 cup chopped leftover turkey meat
1 cup frozen peas
1-2 large carrots, chopped
1-2 stalks celery, chopped
1-15 oz. can chicken broth
1 tablespoon minced garlic
1/4 cup flour
2-3 teaspoons dried parsley
1 teaspoon dried basil
1/4 teaspoon black pepper
Large baking sheet
Medium heat on stove, then bake in oven at 400 degrees for 30 minutes.
(Preheat oven to 400 degrees.) Melt butter in large pot, over medium heat, and saute onions until translucent and soft.
Throw in 1 cup chopped leftover turkey meat,1 cup frozen peas,2 large carrots, chopped, 1-15 oz. can chicken broth,1 tablespoon minced garlic, 1/4 cup flour, 2-3 teaspoons dried parsley,1 teaspoon dried basil, 1/4 teaspoon black pepper. Cook until carrots are soft and gravy has thickened.
Place ramekins on a large baking sheet and spoon the turkey mixture into the ramekins.
Top with your pastry shell and brush it with whipping cream.
Bake at 400 degrees. Cover with aluminum foil for the first 20 minutes and remove for the last 10 minutes. Cook until golden brown.
Look at these beauties.
Eat and enjoy. We did.