Friday, January 7, 2011
Fantastic Food Friday: Poultry Potpie
I love this recipe for that extra pie crust and turkey I always have left after the holidays.
uncooked pastry dough
1 10 ounce package of frozen peas & carrots (I usually don't have this in the house so I saute fresh carrots with the onions)
1/2 cup chopped onion
1/2 cup fresh mushrooms
1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon dried sage, marjoram, or thyme, crushed
1/8 teaspoon pepper
2 cups chicken broth
3/4 cup milk
3 cups cubed cooked chicken or turkey
In a skillet, saute onions and mushrooms in butter till tender. Stir in flour, salt, choice of spice, and pepper. Add broth and milk, cook and stir till thickened and bubbly. Stir in drained peas and carrots, and meat; heat till bubbly. Pour into casserole dish (I double this and use a 15x9x2 pan). Roll pastry into a rectangle large enough to cover your dish. Place over the filled casserole dish. Flute edges of pastry and cut slits in the top for steam to escape. Bake at 450 for 12 to 15 minutes (15 to 20 for double recipe) or till pastry is golden brown. Makes 6 servings.
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