Finally, we have internet access again. Hurricane Sandy reeked havoc on the cable line to our house.
And yes, we are still eating leftover turkey. Here is tonight’s recipe for pot pie, the vegetables always change. I like to top pot pie with a biscuit topping instead of pie crust, recipe follows.
1 tablespoon canola oil or butter
1 onion, roughly chopped
1 stalk celery, chopped
1 very large carrot or two regular carrots, sliced
4-5 mushrooms, sliced
1 medium zucchini, cut into a large dice
1 potato, cut into small cubes
1 small sweet potato, cut into small cubes
1 1/2 cups water or chicken broth
1 cup leftover turkey gravy, optional
1 cup coarsely chopped, cooked turkey (or more if you like more meat)
1 cup frozen peas
flour to thicken
Heat the oil over medium heat. Saute onion, celery and carrots 4-5 minutes, until beginning to soften. Add mushrooms and zucchini and saute another 3-4 minutes. Add both potatoes, water and gravy. There should be enough liquid to just cover the vegetables. Bring to a boil, then lower heat and simmer until the vegetables are just tender.
Add the turkey and peas. In a glass, add enough water to a couple tablespoons of flour to make a thick liquid. Stir some of the flour mix into the stew. Bring to a boil. If the stew is not thick enough, add more of the flour mix.
Remove from heat and pour into a 2-quart oven proof casserole dish.
Mix the biscuit dough and press out into the shape of your casserole. If you are using a wide dish you may need double the biscuit recipe.
1 cup plus 2 Tablespoons four
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 Tablespoons shortening
1/2 cup buttermilk
Combine dry ingredients in a medium bowl. Cut in shortening. Mix in buttermilk. Press out on floured board to size of baking dish.
Bake at 425F for 20 minutes until lightly browned. This is likely to boil over, so you might want to place it on a baking sheet lined with aluminum foil.