I’m sharing a recipe today for Turkey Pot Pie, to help use up all those Thanksgiving leftovers.
1/4 c. butter
1/2 c. chopped onion
1 Tbls. minced garlic
1/3 c. all purpose flour
1/2 tsp. dried sage
1/4 tsp. dried thyme
1 1/2 c. turkey gravy
1/2 c. water
1/2 c. milk
1 (14 oz) package of frozen mixed vegetables, thawed and drained
3 c. cooked turkey, cubed
salt and black pepper to taste.
1 pastry for a 10-inch double crust pie
1. Preheat oven to 425 degrees F
2. Melt butter in a large saucepan. Stir in onions and garlic; cook until tender, about 5 minutes. Stir in flour, sage, and thyme until blended. Pour in gravy, water and milk, and stir. Bring to boil over medium-high heat; cook 1 to 2 minutes. Stir in turkey and vegetables, and cook about 5 minutes.
3. Line a 10 inch pie plate with bottom crust. Pour in turkey mixture and cover with the top crust. Seal and crimp edges, pierce top crust with fork. Cover pie edges with strips of aluminum foil.
4. Bake for 25 minutes. Remove foil strips, and bake 20 minutes more. Remove from oven and let rest for 10 minutes before serving.
Do you have a recipe for Thanksgiving dinner leftovers? Please share in the comments below.
USA TODAY Bestselling Author Josie Riviera writes Historical, Inspirational, and Sweet Romances. She lives in the Charlotte, NC, area with her wonderfully supportive husband. They share their home with an adorable Shih Tzu who constantly needs grooming and an old house forever needing renovations.
Check out my new website at: josieriviera.com
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