Turkey Pot Pie

Turkey Pot Pie

Sauté:

1/3 cup butter

2-3 Tbsp green onions

2-3 gloves garlic, pressed

Add 2 ½ cups boiling water and one large chicken bullion cube (Knorr’s seem to be double the size of the regular ones) (or about 2 ½ cups of chicken broth), bring to a boil.  Add 1/3 cup flour (as needed to thicken) and whisk well.  Add 1 cup ½-n-½ and bring to a boil again.  Remove from heat.  Add 2-3 dashes pepper, 1 tsp sea salt, 2 shakes season all, and 4 dashes Tabasco sauce.  Stir well.

Add in:  cubed turkey, cut blanched baby carrots, frozen peas. 

When ready to serve, prepare 2 puff pastry shells per person.  Re-heat turkey/sauce filling, spoon over shells and serve with whatever you like (we had pears – yummy!).

Pot Pie Soup

Sauté:

1/4 cup butter

1/2 onion, grated

whisk in 1/4 cup flour

whisk in 1 cup milk

In another pan
heat 2 cups chicken broth (or add 2 ½ cups boiling water and one large chicken bullion cube).  Add 1 cup ½-n-½ and 1 cup milk and bring to a boil again.  Remove from heat.  Add ¼ tsp, 1 tsp sea salt, 2 shakes season all, and 4 dashes Tabasco sauce, about ½ tsp garlic powder and thyme).  Stir well.  Mix in flour/milk/butter mixture.  Season more to taste.  Add 1 cup chicken and any other COOKED veggies (carrots?  Potatoes?)