So, I realize that I suck at this whole blogging thing. Like my fiance says, bloggers start out strong, blogging daily or weekly and then give up after a while. The funny thing is, I make all these things and take pictures of them but never get around to posting them. Anyway, after way too much time, here's a post (finally)!
I used left over turkey from Christmas that I threw in the freezer for use another time. I based my recipe on a chicken pot pie recipe from Paula Deen that can be found here. The crust recipe was from Ina Garten and can be found here. I did modify both of the recipes, which you can read!
Turkey Pot Pie Filling Modifications
1. I roasted the carrots and potatoes as per the instructions, except I added extra virgin olive oil to the salt and pepper-they were delicious and I'd consider doing this in the future as a side dish that would go with a meal.
2. I didn't have frozen peas, so I used a frozen veggie medley from trader joe's that included corn, carrots, green beans, and peas. Because it had corn it in, I reduced the amount of frozen corn used and increased the amount of the mixed veggies. It doesn't really matter what kind of veggies you use, as long as it equals the same total amount (1 1/4 cup).
3. I didn't want to use heavy cream for health reasons, so I just used the milk I have at home, which was 1%. It turned out okay, but I wouldn't suggest using skim milk--it would wind up being too runny.
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| Pie before baking! |
Perfect Pie Crust Modifications
1. I used two sticks of butter instead of 1 1/2 cups of butter and 1/3 cup of vegetable shortening. I try to avoid using that product in general. Otherwise I kept everything else the same.
Needless to say, the pie turned out great and the crust was SO GOOD. I'll probably stay with this crust recipe for all my pie options!
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| Pie after baking-look at that delicious crust! |
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| Look at that filling! |
Enjoy!
