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Category: Past Issues

Greetings all.  I hope that you enjoyed the holiday season.  Now that it’s time to settle in for the winter, let’s do some cooking to warm up ourselves and our homes.  If you are roasting a chicken, why not roast an extra one?  A couple of hotel-style turkey breasts can also be roasted in about the same time as small chickens.  With the leftover meat, make soup, tacos, enchiladas, burritos, pizza topping, or pot pie – comfort food for hibernating.  Happy new year to you!

Turkey or Chicken Pot Pie
¼ cup olive oil   ~   2 leeks, sliced thinly
4 carrots, chopped   ~   3 stalks celery, sliced
2 cups sliced mushrooms   ~   1 red bell pepper, minced
1/3 cup flour
1 teaspoon Italian herb blend
1 tablespoon Bell’s poultry seasoning
4 cups chicken, turkey, or vegetable stock
salt and pepper to taste
6 cups cooked, cubed or shredded chicken or turkey
pie crust dough
In a large saucepan, heat oil over medium heat.  Add vegetables, lower heat to medium low, and sauté until vegetables are barely tender, about 8 minutes.  Add flour, and continue cooking for 1 – 2 more minutes.  Add herbs and poultry seasoning, and cook for 1 more minute.
Remove from heat, and whisk in the stock.  Return to stove, increase heat to medium high, and continue whisking until mixture becomes thickened and bubbly.  Allow mixture to cool down a bit.  Add salt and pepper to taste. 
Add the meat and stir to combine.  Transfer to a casserole, no more than 3 inches deep, in which the mixture fits perfectly, just barely below the brim. 
Roll out the dough to fit the top of the casserole.  Top the casserole with the crust, sealing the edges well.  Cut a few steam vents in the crust.
Bake at 350 degreesF for 45 – 60 minutes, until hot.

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