One of my all-time favorite meals is turkey pot pie with cottage cheese and peas. It fills your belly and warms your soul like a good hug. Casseroles make a great gift because they not only provide a quick and delicious dinner for the recipient, but also because someone cared enough to plan, grocery shop, and cook for you. It's edible love.
Tonight's casserole was part of my "prenatal collection". Before having our son, I made a bunch of casseroles to freeze for dinners. For the first three weeks (and several other subsequent evenings), my husband would cook a defrosted casserole and a vegetable for our dinner. I didn't need to do anything except rest and nurse our son. What a huge blessing to enjoy a healthy, delicious dinners! We rotated through about six types of casseroles frozen in a two-person portions, so we didn't eat the same meal too frequently. However, this pot pie was and continues to be my favorite.
Turkey Pot Pie
3 cups chopped turkey
2 lbs frozen mixed vegetables
1/2 tsp salt
1 tsp pepper
1 tsp thyme
1 Tbsp poultry seasoning
Dough for a double crust pie
Chicken white sauce
Grease a pie plate with vegetable shortening or canola cooking spray and line it with one layer of pie dough. Combine the turkey, frozen vegetables, white sauce, and spices in a bowl, and then pour into then pie plate. Cover with the second layer of pie dough. Seal and flute the edges of the pie and create vents on top of the pie, using a fork. Bake at 400 degrees for approximately 45 minutes, when the top is golden brown. Alternatively, freeze the unbaked pie and defrost/bake when desired.
Dough for a Double Crust Pie
2 cups flour
1 tsp salt
2/3 cup vegetable shortening
6-7 Tbsp water
Combine flour, salt, and shortening by using two butter knives or a pastry cutter. Cut in the water and finish combining by using clean hands. Divide dough in half. Roll out onto one half at a time on a floured surface.
Chicken White Sauce
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
2 chicken bouillon cubes
Melt butter or margarine in a pan, and then stir in flour. Pour in milk all at once. Add bouillon cubes and stir until mixture thickens.
Tonight's casserole was part of my "prenatal collection". Before having our son, I made a bunch of casseroles to freeze for dinners. For the first three weeks (and several other subsequent evenings), my husband would cook a defrosted casserole and a vegetable for our dinner. I didn't need to do anything except rest and nurse our son. What a huge blessing to enjoy a healthy, delicious dinners! We rotated through about six types of casseroles frozen in a two-person portions, so we didn't eat the same meal too frequently. However, this pot pie was and continues to be my favorite.
Turkey Pot Pie
3 cups chopped turkey
2 lbs frozen mixed vegetables
1/2 tsp salt
1 tsp pepper
1 tsp thyme
1 Tbsp poultry seasoning
Dough for a double crust pie
Chicken white sauce
Grease a pie plate with vegetable shortening or canola cooking spray and line it with one layer of pie dough. Combine the turkey, frozen vegetables, white sauce, and spices in a bowl, and then pour into then pie plate. Cover with the second layer of pie dough. Seal and flute the edges of the pie and create vents on top of the pie, using a fork. Bake at 400 degrees for approximately 45 minutes, when the top is golden brown. Alternatively, freeze the unbaked pie and defrost/bake when desired.
Dough for a Double Crust Pie
2 cups flour
1 tsp salt
2/3 cup vegetable shortening
6-7 Tbsp water
Combine flour, salt, and shortening by using two butter knives or a pastry cutter. Cut in the water and finish combining by using clean hands. Divide dough in half. Roll out onto one half at a time on a floured surface.
Chicken White Sauce
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
2 chicken bouillon cubes
Melt butter or margarine in a pan, and then stir in flour. Pour in milk all at once. Add bouillon cubes and stir until mixture thickens.
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