Well, that’s another successful Thanksgiving dinner on the road, but now you’ve got the business of eating all those leftovers. You’ve no shortage of leftovers, which may be both a blessing and a curse. Here’s an easy recipe to help you power through those leftovers.
Turkey Pot Pie
- ¼ cup butter, lightly salted
- ½ cup onion, chopped
- ½ cup mushrooms, chopped
- 1 tablespoon garlic, minced
- 1/3 cup all-purpose flour
- ½ teaspoon dried sage
- ¼ teaspoon dried thyme
- 1 ½ cups turkey gravy, prepared
- ½ cup water
- ½ cup milk
- 1 14-ounce package of frozen mixed vegetables, thawed and drained
- 3 cups cooked turkey, cubed
- Salt, to taste
- Pepper, to taste
- 1 10-inch double pie crust
Preheat the oven to 425 degrees Fahrenheit. Melt the butter in a large saucepan over medium heat. Add the onions, the mushrooms and the garlic. Cook for about 5 minutes or until the vegetables are tender but not browned. Stir in the flour, sage and the thyme until the flour and spices are well blended.
Add the gravy, water and the milk, stirring to blend. Bring the mixture to a boil over medium high heat. Cook the mixture for about 2 minutes. Stir in the turkey and the mixed vegetables. Cook this mixture about 5 minutes or until the vegetables are tender.
Line a 10-inch pie plate with the bottom crust. Pour the turkey mixture into the crust. Cover the mixture with the top crust and then seal and crimp the edges. Cut small slits in the crust. Cover the crimped edges with aluminum foil to keep the edges from burning.
Bake the pie for 25 minutes. Remove the foil strips and then bake the pie another 20 minutes or until the crust is golden. Let the turkey pot pie rest for 10 minutes before serving.
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