I love coming up with recipes and today I marched into the kitchen determined to make a meal out of our leftover turkey. As soon as I had coffee making in my brewer, the phone rang. It was Tyler’s school calling to let me know he was sick to his stomach. GR8. I hopped in the car, dodging rain and wind and went to pick him up from school. We barely made it back before he was sick again. Do you ever feel like you don’t have time for anyone to be sick? That’s how I was feeling, poor little guy. We all just got over some kind of bug and now it’s back.
With a sick one at home, I didn’t have an hour I set aside to play in the kitchen like I wanted so I had to invent something fast. Like roadrunner fast. Between Tyler being sick, reviews that needed to be posted, email that I’ll never be able to catch up on, the girls complaining about not being able to go outside because of the rain, I almost said forget it, and I briefly thought about turkey sandwiches instead.
I had the need to get in the kitchen and when it strikes, just get out of my way.
I thought about the easiest way I could make a turkey pot pie and decided to just jump in with both feet and see what I could come up with in the shortest time possible. There are so many recipes floating around the internet right now for turkey pot pie so why would I post one too? Because mine is fast and simple and we mimi’s love fast but healthy meals, when there is much to be done.
Turkey Pot Pie
Preparation time: 5 minutes
Cooking time: 55 minutes
I diced about 1/4 of a large green pepper and about 1/4 of a medium size onion and turned them on medium in a few T of olive oil. I sprinkled them with salt and pepper. I don’t know why, just habit I guess. Please don’t even look at my horrible looking pan. I do have pretty ones and even new ones but this one was the easiest one I could reach.
I just want to mention something here. The reason I can dice my green peppers and onions AND have them cooked in 5 minutes is because I have an amazing paring knife that I got from Good Cook. I can peel and slice sweet potatoes and even rutabagas, with very little effort.
Anyhow, where was I? OH yeah,
I then diced the turkey, I didn’t measure the amount, I just used what was left of the white meat which was probably about 2 cups. I then added 2 cans of cream of chicken soup, 1 carton of chicken stock and 2 bags of frozen mixed vegetables. I combined and stirred this. I had started mixing everything in the dish I was going to bake in and then had to switch to a larger dish. After doing that I restirred and added 1 teaspoon of sea salt and a dash of fresh ground black pepper. Stirred again.
I then drained and added the pepper and onion mixture to the turkey and veggie mixture.
I used my 2.5 QT Good Cook roasting pan to cook the pot pie in (I think I mentioned buying the set as a gift to myself in a previous recipe post). After adding the ingredients, I topped it off with jumbo buttery biscuits and cooked it on 350 (covered) for 45 minutes, then removed the tinfoil for an additional 10 minutes.
I hope that if you use my recipe, you will let me know how you liked it or how you tweaked it to suit your families preference.
For more leftover ideas and recipes, visit Good Cook’s #101 recipes on facebook. I have some Thanksgiving leftover recipes displayed there that I think you might like as well.