Happy Monday! I hope you had a great weekend. It was a very very cold weekend here and therefore was a great excuse to do some good old fashion baking as well spend some quality time with the family.
Lets get the day started with our contest winners! After a very strong response to my giveaway post for 2 copies of the great book “FUNDAMENTALS OF PHOTOGRAPHY” we officially have our winners. The random number generator popped out 147 and 161 which corresponds to:
I just want to say Congratulations to Lisa and Teeni and thank you to everyone who participated. It was a lot of fun seeing all the comments, link backs as well as new subscribers. Stay tuned for another giveaway in February.
Homemade Turkey Pot Pie
After any turkey day, for as long as I can remember, we’ve always had a ton of left overs. All kinds of leftovers in the form of vegetables, gravy, turkey etc. Sometimes I have a craving for an old fashioned turkey pot pie to utilize some of those ingredients.
Below is a simple little recipe that tastes great on its own or with a quick and simple Caesar salad on the side.
FLAKY TENDER PIE CRUST (makes enough for two pies 9″ diameter)
- 2 – 4 tablespoons ice water
- 2 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 ounces (1 stick) cold unsalted butter, cut into 16 pieces
- 1/2 cup Crisco shortening
- Egg wash of 1 yolk whisked with 1 tablespoon water
- 1 cup of gravy
- 1/2 cup cooked carrots (chopped or sliced)
- 1/2 cup corn
- 1/2 cup peas
- 3/4 cup chopped turkey meat (cooked)
- In a large bowl, stir together one cup of flour, sugar and salt. With a hand-held pastry blender, cut butter into flour until butter is dime-sized.
- Add shortening, cut into mixture til dime-sized. Lightly stir in remaining flour. Sprinkle with half the water. With a full palm, squeeze flour together against side of bowl.
- Rub hands together to drop damp flour into mixture. Add just enough water to hold together; the less water the better, dry crumbs on the bottom are good.
- Refrigerate. Preheat oven to 375F.
- Sprinkle work surface with flour. Cut dough in half, return second piece to fridge. Sprinkle dough with flour. Working in just one direction, roll dough into an oval the diameter of the pie plate plus its sides. Slip a bench knife beneath the dough to loosen, turn 90 degrees. Roll again to form a circle. Brush off excess flour.
- Bake bottom crust until golden brown.
- Prepare filling in a bowl by adding gravy, corn, peas, carrots and turkey. Mix together and season to taste with salt and pepper.
- Roll out top crust. Fill bottom crust with your filling. Gently flip top crust over filling, brush off excess flour. Trim excess pastry, then turn under and press to form and seal the edge. Crimp decoratively. Slice top to vent. Brush top (but not edges) with egg wash.
- Bake 35 minutes or until top crust is golden brown and juices inside are bubbling.
- Let cool for 5 minutes prior to slicing.
I really hope you enjoyed today’s post. I want to thank everyone for participating in the contest and send out a special congratulations to the winners. Have a great week and I’ll see you tomorrow.