adapted from The Fannie Farmer Cookbook
This recipe consistly gets raves and requests for the recipe from everyone that tries it. With a few shortcuts, such as using premade pie crusts, premade and frozen gravy, and precooked or leftover meat, this can be a relatively quick midweek meal. Modern store bought pie crusts seem to turn out just wonderful - as good or better than any homemade crust recipes that I've tried. - Will
Tips:
adapted from The Fannie Farmer Cookbook
This gravy works well for the turkey pot pie, although real gravy is better if you can get it. Our local organic grocery sells a very good chicken gravy around the holidays that we buy in large quantities and freeze for use throughout the year. Put the gravy into pint or quart size freezer bags, and lay flat. - Will
- 3 tablespoons butter
- 1 onion, chopped
- 1 pound turkey or chicken, cooked, in bite sized pieces
- 1 1/2 cups gravy, leftover or improvised (see below)
- 3 carrots, cooked
- 2-3 potatoes, cooked
- other vegetables as desired (adjust quantities of potatoes and carrots as needed)
- salt
- fresh ground pepper
- 2 pie crusts (store bought frozen crusts)
Tips:
- Cook the carrots and potatoes in the microwave for ease. Carrots can be diced and microwaved on the potato setting (use "1" potato).
- To use store bought frozen pie crusts, remove the pie crusts from freezer about 10 minutes before use. One pie crust will be used as the bottom crust. The other crust will be used as the top crust. Take a knife and slide it around the rim of the top pie crust. Carefully work the pie tin away from the pie. Slide the crust partially out of the tin. After filling the bottom crust, invert the top crust over the bottom crust. By then, the crusts will soften, and you can crimp the edges of the two crusts together.
- If you are looking to double the recipe for an easy second meal, instead of baking and freezing the entire pot pie, consider doubling the filling and freezing only the second portion of filling. Then when you're ready for the second meal, just reheat the filling instead of making the filling from scratch.
adapted from The Fannie Farmer Cookbook
This gravy works well for the turkey pot pie, although real gravy is better if you can get it. Our local organic grocery sells a very good chicken gravy around the holidays that we buy in large quantities and freeze for use throughout the year. Put the gravy into pint or quart size freezer bags, and lay flat. - Will
- 2 tablespoons minced shallots or onion
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 cup red wine (dry Marsala)
- 1 1/2 cups chicken broth
- Leftover drippings or additional tablespoon butter
- Salt
- Fresh ground pepper
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