Cooking With Saki

Well, BlogFans, is your fridge filled with tons of left over turkey, too? We've been slowly picking at leftovers - The Hubbin' especially. He looks forward all year to making tiny turkey sandwiches on dinner rolls. He slathers them with mayo, and stacks turkey, stuffing and cranberry sauce. He usually makes his first sandwich before Thanksgiving dinner is over. But even with his copious sandwich eating, there is still more turkey lurking in the fridge.

What to do with all this turkey, you might ask. Well, make a pot pie of course! Go to the fridge and grab all that leftoever turkey. While you're in there, also grab:

1 onion, diced

3 cups chicken stock

6 TBL butter

1/2 cup flour

2 pre-made pie crusts

2 cups cooked turkey, cubed

8oz frozen mixed veggies

In a large pan, melt the butter. Add your chopped onion and cook until translucent. Add the flour, and stir with a whisk, taking care to break up any clumps. When the mixture turns golden brown, pour in 3 cups of chicken stock. Whisk until smooth. Once the mixture becomes thick and bubbly, stir in the turkey and mixed veggies. Remove from heat and let cool slightly.

Pour into your bottom pie crust, and lay the top crust over it. Carefully pinch the two crusts together, and using a sharp knife, make four slits in the top crust. Bake uncovered at 350 for about an hour.

You can also pop the unbaked pot pie into the freezer for a quick and easy meal later.