I will admit - I LOVE Thanksgiving. The food and the relaxed family time all make the holiday quite appealing to me. Growing up, all of the holidays were very busy and spent traveling to family member's homes, except Thanksgiving. Thanksgiving was spent at my parent's home. It was relaxed, it was fun and down-right cozy! Being that we are now farther away from both sides of our family, we do not get to celebrate with them, but that doesn't mean that I have stopped loving this holiday.
This will be my second year hosting the holiday on the west coast and this year we have a 14 pound turkey waiting for us. One of the extra bonus' of hosting Thanksgiving is having the leftovers at your home, just waiting for you. And I am pretty excited about having these leftovers!
Turkey Pot Pie is one of my favorite "leftover" meals. Last year, I froze a few of these pies, so we could eat them several months down the road. Leftover turkey is the gift that keeps giving! :)
What you need:
1 package of pie crust (2 shells)
2 cups shredded turkey
1 can of cream of chicken soup
1/2 cup of cheddar cheese
1 package of frozen mixed vegetables (thawed and drained)
1 teaspoon of salt & pepper
Directions:
1. Line a pie pan with one of the pie crust shells
2. In a separate bowl, combine the turkey, cream of chicken soup, cheese, veggies, salt and pepper.
3. Pour the mixture into the pie shell and cover with the second shell. Pinch the edges shut and cut slits into the top so that it can vent.
When you are ready to bake the Chicken Pot Pie, preheat the oven to 350 degrees and pop it in the oven for about 40 minutes. By that time the crust should be a golden brown color. It is a hardy, tasty meal - love those leftovers! :)
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