Turkey Pot Pie

Leftover Turkey anyone???? I have some and actually used this recipe last year! It is sooo good and I have decided as an early new years resolution to not be afraid of pie crust anymore! I even did a double crust tonight instead of cheating and only covering the top (which I have done before on pot pies)! At least once a month I am going to make a crust, so we are either having lots of pies or pot pies at our house!

My kids loved every bite too!!

Turkey Pot Pie

(from allrecipes.com)

• 1 recipe for a double pie crust
• 4 tbsp butter
• 1 small onion, finely chopped
• 2 stalks celery, chopped
• 2 carrots, diced (I made this even simpler by substituting 1/2 a bag of frozen carrots and peas for the celery and diced carrots)
• 3 tbsp dried parsley
• 1 tsp dried oregano
• salt and pepper to taste
• 2 cubes chicken bouillon
• 2 cups water (I used a can of chicken broth instead of bouillon and water)
• 3 potatoes, peeled and cubed
• 1 1/2 cups cooked turkey, cubed
• 3 tbsp flour
• 1/2 cup milk

Preheat oven to 425 degrees. Roll out bottom pie crust and place in the 10 inch pie pan and set aside. (I used a 9 inch and it worked fine)

Place 2 tbsp of the butter in a large skillet. Add the onion, celery, carrots (or frozen peas and carrots), parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in bouillon and water (or can of chicken broth). Bring mixture to a boil. Stir in potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tbsp butter. Stir in turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegie mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

Bake in preheated 425 degree oven for 15 mintues. Reduce oven temp to 350 degrees and continue baking for 20 minutes, or until crust is golden brown!

Quick Weeknight Asian Turkey Lettuce Wraps

I got this recipe from my cousins blog months ago and she got it from this website, Picky Palate. It it really a great recipe site for making kid friendly meals.
It sounded good so I printed it out and finally gave it a try last night. All the reviews were right, everyone loves it, it was a hit at our house. Everyone but my 'I hate all green vegetables' child but he still ate the filling up.

Quick Weeknight Asian Turkey Lettuce Wraps

2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt (I used Lawry’s)
1 12 oz bag of Broccoli Slaw (found it at Super Target, saw it at Sprouts also)
1 small can drained water chestnuts (chopped)
½ Cup Yoshida’s Teriyaki Sauce (I found Teriyaki sauce that had ginger and sesame in it so I left out the sesame oil and it was really yummy:)
1 teaspoon sesame oil

Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!