The holiday is over, and if your dinner was an exercise in endurance, now's the time to take back the kitchen and restore order. You may have gotten enough flakiness from your family, but if you prefer yours in pie crust, tuck some of those leftovers into a Turkey Pot Pie and find harmony on the end of your fork.

 

 

You won’t have to make multiple phone calls and set up extra tables to assemble the ingredients for this dish, and they’re all sure to get along. You can even accommodate your own preferences. Can’t stand celery? Parsnips are your new love? Unlike in your family, you can make additions or omissions without feeling guilty.

 

 * 1 recipe pastry for a (10 inch) double crust pie, or use prepared refrigerated pie crust.

 * 3 potatoes, peeled and cubed

 * 4 tablespoons butter, divided

 * 2 stalks celery, chopped

 * 1 small onion, minced

* 2 carrots, diced

* 2 cups water

* 2 cubes chicken bouillon

*3 tablespoons dried parsley

* 1 teaspoon dried oregano

* salt and pepper to taste

* 3 tablespoons all-purpose flour

* 1 1/2 cups cubed cooked turkey

* 1/2 cup milk

* ½ cup frozen peas

     

DIRECTIONS: 

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

   2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

   3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and add the frozen peas to the mix. Cook until thickened. 

Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

   4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown

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To start, pick apart that turkey like you did the first guest who left your holiday gathering.

 

 

Chop and sauté and savor the smells. They’re sure to eliminate the lingering reminder of your Uncle’s bad cologne.

 

 

 

 

Stirring the turkey into the flour and butter may result in a sticky mess, but adding the milk helps smooth everything over like your most diplomatic relative.

 

 

 

 

 

While pondering the top crust, and the instruction to flute it, get out your favorite champagne flute and fill it with something sparkly. Toast the fact that dinner’s almost done, and that no relatives were harmed in the making of this meal.

 

 

 

 

 

 

Have another glass of champagne while it bakes, but don’t forget to turn down the heat, or your pot pie won’t be this lovely golden brown.

 

 

 

 

When it comes to pot pie, you don’t want to be a burn-out.