What we like best the week after Thanksgiving are the leftovers….turkey paninis with cranberry mayo, turkey soup loaded with veggies and the meat that fell off the bone, reheated turkey and dressing. All are terrific the second time around.
This year the house favorite was turkey pot pie. I make pot pies with chicken and lobster, but for some reason I never thought to make one with turkey, and it was oh so good. I wonder if baking it in the old iron skillet had anything to do with how well it turned out! In any case, pot pies are such comfort food and not at all difficult to make.
Turkey Pot Pie
1/3 c. butter
1/3 c. flour
1 1/2 c. each chicken broth and milk
1 medium onion, chopped
1 c. each carrot and celery, chopped
2 c. frozen hash brown potatoes (I usually use potatoes but didn’t have any on hand and the hash browns worked great)
1 c. frozen green peas
3-4 c. chopped turkey
1 T. herbes de Provence or your favorite savory seasoning
salt and pepper to taste
2 9″ pie crusts
Make a sauce by blending flour into melted butter and stirring about a minute. Add milk and stock and cook until thickened, stirring occasionally.
In a large skillet or stock pot, saute onion in 2 T. butter until softened, add celery and carrots and cook for about 10 minutes. Stir in remaining ingredients and the sauce and mix well.
Line a lightly greased skillet or baking dish with one pie crust. Pour in filling and top with remaining crust. Brush with egg white, cut slits in the top to allow steam to escape. Bake at 350 for one hour.
On this night we were able to have dinner on the patio, no fancy table required as just being able to enjoy being outside this time of year was gift enough. I did, however, want the table to smack of comfort as did the pot pie.
A bouquet of flowers dance on the tablecloth, a favorite purchase years ago at a Provence market. Picking up the colors were various hued Fiesta plates accented with Tuscany Rose pieces from 222 Fifth.
Green thumbprint glasses, candles in these delightful holders from Pier One and the table was ready for casual at home dining. For me, every table doesn’t have to be a work of art but it does need to reflect the character of the food. Somehow that makes everything taste better!
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