Ok, so I make some variation of Chicken Pot Pie fairly often this time of year. And tonight I made my first of the season!!
Except this one happened to be a Turkey Pot Pie because I roasted myself a post-Thanksgiving turkey a couple nights ago. But that’s pretty much how it goes… the first thing I want to make with all the Thanksgiving turkey is a pot pie. So I made mine tonight with my gluten free pastry crust I had made before Thanksgiving and frozen, with the leftover roasted turkey breast, leftover roasted carrots and parsnips and peas from last night’s dinner, and with turkey stock that I slow-cooked all night from the roasted turkey remains.
And took her photograph while I was drying my homemade pedicure…
I woke up this morning with my house smelling like Thanksgiving again, which was a total trip. And couldn’t wait for dinnertime. I made the filling after I came home from the gym first thing and had her all prepped for baking by 9 am.
And then when I came home with both my kids from school, all I had to do was stick her in the oven for an hour and a half and dinner was ready. And oh, good gracious, was it amazing. I actually feel guilty about talking to you about how good it was. That’s how good it was. And?! It all came from scratch and leftovers.
*thumbs up and a wink*
Today I felt like a damn smart lady.
If you missed it, my go-to, all from scratch pot pie recipe post is HERE. (No judgement on the photos, it was ages ago! But the recipe is still amazing.)
A post with a video of my pastry tips, along with links to my pie crust recipes is HERE.
And I make a Southwestern Chicken Pie with Pimento Cheese Crust that is killer and desperately needs re-shooting, but you deserve to know how it’s made in the meantime. Click HERE for the post.
Have a happy Thursday, y’all!