Sunday, March 09, 2008

Chicken Pot Pie

Last night I made Chicken Pot Pie. I used some leftover turkey. Some of it was from Christmas 2006! I didn't realize this until I went to unwrap it. It tasted fine. Now that's some shelf life! Anyway, I diced and partially cooked some carrots, added in some frozen cauliflower, onion powder, garlic powder and dried sage. I added some of the Ms. Dash original and a pinch of salt. Then I added in my leftover, from the freezer, gravy. Tossed in the diced leftover turkey. Warmed it all through. Added some water when it got too thick. That's it. I dished it into casserole dishes, sprinkled on some frozen peas and put the unrolled crescent rolls on top. Bake at 350 for 20 minutes and dinner was ready. It was super tasty. Even The Kid liked it and he'd never had chicken pot pie.

I made one big casserole that we ate last night.

And 2 individual casseroles to put in the freezer. It will be interesting to see how it freezes. The biggest issue really is reheating it so the crust stays firm. It will have to be in the oven.

If you don't have leftover cooked turkey in the freezer, no need to buy the pre-packaged stuff. Just bake extra the next time you bake some chicken or buy parts and bake them up for the leftovers. That way you control the salt and seasonings. Plus you can make gravy out of the pan drippings! Your half way to a chicken pot pie already!

1 comment:

The Gourmet Goddess said...

these frozen beautifully. I thawed them in a microwave at level 2 low heat for 10 minutes the I put it in a 325 oven for 25 minutes, topped with foil. To make the crust crispy I took the foil off and turned up the heat in the oven to 375 for 5 minutes or so. Delish!