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Poultry: Turkey Pot Pie




Source of Recipe


Frozen Assets


List of Ingredients




4 cups turkey, in bite size pieces
1 bag frozen pearl onions ( 10 ounce )
2 cups green peas
6 carrots, cooked and sliced ( see Notes )

1/4 cup cornstarch
4 cups broth ( turkey )
2/3 cup dry milk
1/2 tsp thyme or poultry seasoning ( or sage )
salt to taste ( I don't add any )
1/4 tsp black pepper, or to taste


Recipe



Dissolve the flour and milk in 1 cup of cool broth. Heat the rest
of the broth and the margarine. Add the flour/milk mixture and heat
to boiling stirring frequently. Reduce heat and cook for 4-5 minutes
more until well thickened, stirring constantly.

Take away from heat. At this point divide in two containers. Add half
of the chicken and vegetables to each. Label and freeze.

Notes: I make the broth with the carcass the night I make the turkey.
I cook the carrots in this broth. I add an onion, chopped into 8 or
so pieces, a celery stalk or two, a bay leaf and some peppercorns.
I peel the carrots and add them whole to the broth. Then I slice
the next day. I make this filling the next day.

The carrots should be aproximately 1 cup sliced carrots

For serving over noodles or rice, I always have thought some mushrooms
would be nice. Sautee in margarine and add before freezing or after thawing.
All my recipes say margarine because I can't use butter.