September 23: National Great American Pot Pie Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leftover Turkey Pot Pie
Categories: Poultry, Vegetables, Pastry, Herbs, Dairy
Yield: 4 Servings

2 tb Unsalted butter
2 cl Garlic; smashed, minced
1 sm Onion; peeled, diced
2/3 c Corn niblets; thawed
1/2 c Diced carrots; thawed
1/2 c Peas; thawed
1/3 c A-P flour
1 c Chicken broth
3/4 c Milk
1 ts Fresh thyme leaves
+=OR=+
1/3 ts Dried thyme
Salt & fresh ground pepper
2 c Chopped leftover turkey
1 Puff pastry sheet; in four
- 4 1/4" squares
1 lg Egg; beaten

Set oven @ 375oF/190oC.

Lightly oil four 10 ounce ramekins or coat with nonstick
spray.

To make the filling, melt butter in a large skillet over
medium high heat. Add garlic, onion, corn, carrots and
peas and cook, stirring occasionally, until onions
become translucent, about 2 minutes. Whisk in flour
until lightly browned, about 1 minute. Gradually whisk
in chicken broth, milk and thyme, and cook, whisking
constantly, until slightly thickened, about 1-2 minutes.
Stir in turkey; season with salt and pepper, to taste.

Divide the filling evenly into the ramekins. Top with
puff pastry and gently cut 4 vents in the top of the
crust. Brush each crust with the beaten egg.

Place into oven and bake until the crust is golden
brown, about 20 minutes. Let cool 5 minutes before
serving.

RECIPE FROM: https://www.yummly.com

Uncle Dirty Dave's Kitchen

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... Cookies just like Grandma's if she had been an industrial chemist
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Great American Pot Pie Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pennsylvania Dutch Chicken Pot Pie *
Categories: Poultry, Pasta, Vegetables, Stews
Yield: 10 Servings

5 lb Chicken parts
Water to cover
1 ts Parsley
1 Bay leaf
1/2 ts Poultry seasoning
Salt
1/2 ts Pepper
2 Ribs celery; chopped
2 lg Carrots; sliced
1 lg Onion; diced
2 lg Diced potatoes
2 c Flour
1/2 ts Salt
4 lg Eggs
4 tb (to 6 tb) hot water

* This isn't really a pie - more a pretty decent chicken
and noodles or chicken stew w/noodles or dumplings. --
UDD

Place chicken in kettle. Cover with water, salt to taste.
Add parsley, bayleaf, poultry seasoning, pepper, celery,
carrots, potatoes and onions. Simmer until chicken is
tender.

Remove chicken from bones; skin and cut chicken into
bite-size pieces.

Sift the flour & 1/2 teaspoon salt together on a board.

Make a well in the center and put eggs into it.
Gradually work the eggs into the flour until a stiff
dough is formed, adding the hot water as necessary.

Knead until smooth, about 5 minutes. Cut dough in half
and roll each half until paper thin. Cut dough into 1"
noodles.

Add chicken to simmering broth and add noodles a few at a
time. Continue boiling until noodles are done, about 5
minutes.

NOTE: You can also begin this recipe with some homemade
broth or bouillion and throw in some deboned chicken
breast or whatever kind of deboned chicken parts you like.
I always make it with homemade broth.

Serve with crusty bread and salad.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... Drive carefully. Uncle Sam needs every taxpayer he can get.
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