Maximum Living Turkey Pot Pies

November 28, 2007

During the Holidays turkey seems to be on every menu, and if you're like me, as soon as you think you have seen enough you're hungry for it again. So why not be prepared and set yourself up with all the fixings to make Maximum Living Turkey Pot Pies. They're easy to make and easy to freeze put in the oven and your meal is a breeze!

Ingredients:
Bechemal Sauce
4 cups diced diced Turkey left over from your holiday meal
1 ½ cups celery (frozen)
1 ½ cups peas (frozen)
1 ½ cups carrots (frozen)
1 ½ cups onions chopped (frozen)
5 cups chicken stock
4 tablespoons all purpose flour
1 pint heavy cream
Pepper (To taste)
Salt ( To taste)
Fresh Grated Nutmeg (To Taste)
2 tablespoons good dry sherry 1 teaspoon sage

For the Pastry: Save time and buy it pre made in your grocer's refrigerated section Pre heat oven to: 375 F In a sauce pan combine butter, flour and cook on medium heat until flour is cooked and dissolved. Then stir in cream, chicken stock, sherry and seasonings and bring to a simmer, cook until thick. Add vegetables, chicken and stir. Line your ramekins with pastry and fill with sauce, cover with pastry and pinch edges removing extra dough. Cover with egg wash and gently cut center of pie with 3 small slits. Bake in oven on a cookie sheet until crust is golden brown (you may need to cover the edges with foil at about 20 minutes to keep from burning) total cook time should be about 40-45 minutes.

Feel free to add additional seasoning once served if needed…and don't forget you can also freeze these and warm them up for a quick meal with a nice green salad, a wonderful standby for unexpected holiday guests or anytime of year.

Enjoy…and remember… You Can Do It! Randy