TURKEY POT PIE
GREAT WAY TO USED LEFT OVER TURKEY. MY FAMILY LOVES THIS IN THE WINTER. THE AMOUNT OF INGREDIENTS WILL DEPEND ON HOW MANY YOU NEED TO FEED TO QUANTITIES WILL NOT BE LISTED.
List of Ingredients
- LEFT OVER TURKEY MEAT---I OFTEN USE WHAT IS ON THE WINGS AND THIGHS.
- POTAOTES
- CARROTS
- CELERY
- ONION
- SALT
- PEPPER
- CRUST
- 1/3 CUP CRISCO
- 1 TABLESPOON BUTTER
- 2 CUPS OF FLOUR, MAY NEED TO ADJUST TO FORM BALL
- 1/4 CUP ICE WATER
- 1 TABLESPOON DRIED MINCED ONION
- 1 TABLESPOON SALT
Instructions
- PLACE LEFTOVER TURKEY, BONES REMOVED, INTO A LARGE SOUP POT.
- COVER WITH WATER, BRING TO BOIL
- ADD DICED POTATOES,CARROTS, CELERY, AND ONION.
- SALT AND PEPPER TO TASTE.
- COOK UNTIL THICKENED.
- SPOON INTO CASSEROLE DISH, ADD A SMALL AMOUNT OF THE LIQUID.
- MAKE CRUST;
- BLEND CRISCO AND BUTTER INTO FLOUR AND SALT MIXTURE, SPRINKLE IN ONION.
- ADD ICED WATER SLOWLY TIL FORMS A BALL.
- ROLL DOUGH ON FLOURED SURFACE LARGE ENOUGH TO COVER CASSEROLE.
- PLACE DOUGH ON TOP OF FILLING; BAKE 400 DEGREES ABOUT 15 MINUTES.
- REDUCE HEAT TO 350 DEGREES AND BAKE ANOTHER 30 TO 45 MINUTES, TIL GOLDEN.
Final Comments
THIS CAN BE MADE AHEAD AND FROZEN TIL READY TO USE. BAKE AN EXTRA HOUR WHEN FROZEN.
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