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Dec 11, 2018







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Turkey Pot Pie
Adapted from Meal Planning Magic (mealplanningmagic.com)
Makes 2 pies (serves about 6 each)
 
2 cups leftover turkey, shredded
1 bag frozen mixed vegetables (I used a mix of peas, carrots, green beans and corn)
1 onion, chopped
1 heart celery, chopped
¼ cup butter
Seasoning (I used Crazy Jane’s Mixed Up Salt but you could use salt, pepper, onion powder, garlic, etc.)
2 cups chicken broth
1 cup flour, sifted
1 cup milk (I used 2 percent)
4 ready-made refrigerated pie crusts
 
 
Assemble pie crust bases into two pie tins (I used disposable in case I decided to share one of the pies with another family). Press down well and seal to sides of dishes.
Heat butter over medium heat and add celery and onion, stirring until softened. Add broth, flour, milk, seasoning and turkey. Mix and just let everything thicken. No kidding, I eyeballed everything! I couldn’t be bothered to measure and, since everything is cooked, I was able to taste as I went.
Pour thickened contents (once mostly cooled) into pies and top with remaining pie crusts. Vent and crimp sides with fork. Wrap in tin foil and freeze for later. 
When you’re ready to cook, preheat oven to 375 and cook uncovered for 30 minutes. Then cover and cook another 30 minutes. Serve hot after cooling for about 10 minutes.




Leftover Turkey
Perishables

12/14/17



 ’Tis the season for a whole host of things: gift-giving, ice-skating, revelry and so much turkey! Whether you still have leftovers from Thanksgiving (oh, heavens) or plan on roasting a bird for the upcoming holidays, it’s always nice to have a recipe for leftover turkey in your arsenal. After this year’s turkey dinner, I could barely look at our leftover turkey meat. I was done. The thought of even making something else with it and eating it the next day sent me running for the hills. I needed to find a recipe I could make and freeze for later. Much later — when the thought of eating turkey was once again appealing and comforting, not overwhelming. 

Enter the turkey pot pie! I love to buy pre-made pot pies at a local farm, Tendercrop, that has locations in Dover and Newbury, Mass. They are made with their own turkey and taste delicious. So, I got to thinking, why don’t I make my own? They are easy enough to freeze and sound so appealing during the winter months when all you want is easy comfort food. 
I did a little research on pot pies and was shocked by what I found. For one thing, pot pies hail from the Roman Empire. They were often served at banquets and often featured a live bird inside. How weird is that? As the pot pie trend continued throughout history, 16th-century England really took to the bird theme but in a much less ridiculous way. Pies were often stuffed with all sorts of birds, from pigeons to chicken, and became quite popular from then on. 
My favorite thing about pot pies is that they can be a one-dish meal. If you pack it with enough vegetables, the pie is quite filling and even nutritious. Enjoy my very easy recipe below and, I promise, it’s quite challenging to mess up! 
— Allison Willson Dudas 





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