This is actually a chicken pot pie recipe but we switched the proteins since we had the cooked turkey meat on hand already.
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tablespoons (½ stick) butter (we used unsalted butter)
½ cup frozen peas (we used 1 cup)
2 cups cooked turkey (dark and light) (we used breast meat), cut into bite-sized pieces
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 chicken bouillon cube
¼ cup white wine (optional) (we used it)
1 cup heavy cream
1 teaspoon ground thyme
1 teaspoon kosher salt, or more to taste (1 teaspoon was enough for us)
Black pepper to taste (we used freshly ground black pepper)
1 refrigerated pre-made pie crust
Turn your oven on and preheat it to 400 degrees F.
Finely dice the celery, carrots, and onion.
Take a large pot or Dutch oven out and add the butter to it, setting the heat to medium. Toss in the finely diced vegetables along with the peas. Cook the vegetables for a couple of minutes or until they become translucent, stirring frequently (once the onions looked translucent and the celery looked a little translucent we moved on to the next step).
Add the turkey to the pot and stir just long enough for it to get combined with the other ingredients. Spread the flour out evenly over the ingredients in the pot, stirring to combine again. Gently stir everything for a couple of minutes.
Stirring constantly, pour in the chicken broth. Stir in the bouillon cube as well as the optional wine at this point.
Add the cream to the pot, stirring while you do so. Turn the heat down to low and let the mixture cook for 4 minutes or until thickened. Mix in the thyme, salt and pepper, taking the pot off the heat afterwards. Take a quick taste and add more salt and pepper to taste.
Using a deep pie pan or small casserole dish, pour in the turkey mixture, spreading it out evenly.
Take your pie crust and roll it out so that it’s 1-inch larger than your pie pan or casserole dish. Lay the crust over the turkey mixture and cut small slits into the top. Gently press the crust into the sides of the dish so it’s sealed up.
Stick the dish in the oven* and let it cook for 30 minutes or until the crust looks golden brown and the filling is nice and bubbly. Make sure to let it rest for 10 minutes before digging in.
*Learn from our mistake, make sure you have a baking sheet pan that’s lined with aluminum foil on a rack below the pot pie ! The filling started spilling out and landing on the bottom of the oven, creating a ton of smoke when we didn’t have the lined baking sheet underneath. The one upside was that even though there was a good amount of smoke, it didn’t affect the flavor of the pot pie.
The sauce in this pot pie tastes amazing ! Using turkey this time didn’t affect the flavor in a bad way at all. We hope you enjoy this dish as much as we do.
Take a 10-inch cast-iron skillet and place the butter in it, setting the skillet over medium heat. Once the butter’s melted, whisk in the flour, cooking for one minute before mixing in the following ingredients: pot roast, vegetables, reserved gravy, broth, thyme, salt, and pepper. Once the mixture is boiling, stir frequently for 3 to 5 minutes or until it looks like the mixture has thickened. Take the skillet off the heat.
Lightly flour a large work surface before unfolding the puff pastry onto it, rolling it out into a 12-inch square. Carefully pick up the dough and place it over the skillet, cutting the corners off the dough using a pair of scissors so you’re left with a circle. Make 4 small cuts in the top of the dough so steam as a way to escape during cooking. Brush the pastry with the egg before placing the skillet in the oven.
Bake for 20 minutes or until the pastry looks golden brown.
Serves about 6.
Classic Pot Roast
1 cup all-purpose flour
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 teaspoon ground black pepper (we used freshly ground black pepper)
1 (5- to 6-pound) beef chuck roast, halved
2 tablespoons canola oil
1 large yellow onion, sliced (about 2 cups)
1 (8-ounce) package sliced fresh mushrooms (we used cremini mushrooms)
Take a 13 x 9-inch baking pan out and mix together in it the flour, 1 tablespoon salt, and the pepper. Coat the beef in the flour mixture, shaking off any excess.
Take a large cast-iron skillet out and pour the oil into it, setting the skillet over medium-high heat. Once the oil’s hot, place the beef in the skillet to get it browned on all sides, about 4 minutes per side. Place the browned beef in a 6-quart slow cooker.
Add the remaining ingredients to the slow cooker, putting the lid on the slow cooker afterwards. Cook the beef on HIGH for 6 1/2 hours or on LOW for 10 hours or until the beef is tender (we cooked ours on LOW).
Skim the excess fat from the gravy before serving it with the beef. Don’t forget though to reserve 2 cups of the shredded pot roast and 1 1/2 cups of the gravy though before you start digging in.
The Classic Pot Roast is delicious all on it’s own so we knew that the pot pie was going to be great as well and we were right ! A wonderful dish to enjoy, especially after coming in from the cold. We’ve decided that this is one of our new favorite cold weather recipes. We do suggest you either eat this all on the first night it’s made or not bother eating the puff pastry on the following nights (it gets soggy).
1 serrano pepper, seeded and minced (we used a jalapeño that was put in the serrano basket, we called it a fat serrano)
2 Tbsp. fresh minced ginger
1 Tbsp. red curry powder (we couldn’t find red curry powder in our town so we used Hot Madras Curry Powder)
1 tsp. ground coriander
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. ground red pepper
2 Tbsp. tomato paste
3 cups ½-inch cubed new potatoes
2 cups reduced-sodium chicken broth (we used vegetable broth)
2 cups cauliflower florets
2 Tbsp. cornstarch
2 Tbsp. cold water
2 cups buttermilk
1 (5-oz.) package fresh baby spinach
Hot cooked long-grain rice
Garnish: serrano pepper slices (we used more “fat serranos” and left the seeds in)
Take a large saucepan out and add the butter and oil to it, setting the heat to high. Once the butter’s melted and the oil’s hot, add in the shallots, minced serrano and ginger, stirring constantly for 2 minutes. Add in the following ingredients, stirring constantly for 1 minute afterwards: curry powder, ground coriander, ground cumin, salt, black pepper, and ground red pepper. Now add in the tomato paste, continuing to stir for 30 seconds. Add in the potatoes to the saucepan, stirring as you do so. Turn the heat down to medium and put a lid on the saucepan, letting it cook for 5 minutes, stirring now and then. Take the lid off and add in the broth and cauliflower, turning the heat back up to high and waiting for boiling to occur afterwards. Once boiling, partially put the lid back on the saucepan and turn the heat down to medium-low. Let the food simmer for 6 minutes or however long it takes for the potatoes to get tender*, turning the heat down to low afterwards.
While the potatoes are cooking, mix together the cornstarch and cold water until it’s a smooth mixture. Whisk the cornstarch mixture into the buttermilk. Once the potatoes are tender, slowly stir in the buttermilk mixture into the saucepan until combined. Stir now and then for 2 to 3 minutes or until a simmer occurs.
In batches, stir in the spinach until all of it has wilted (about 2 to 3 minutes). Take the saucepan off the heat and dish the curry out over the rice, garnishing with the serrano slices.
*Our potatoes didn’t feel fully cooked but since they felt like they were close to being tender and there was still going to be at least another 4-6 minutes cook time, we just moved onto the next step.
This is a filling dish that brings a certain sense of comfort especially on a cold day. It has a nice mouthfeel to it, the textures in the dish all work together. If you don’t like spicy food then you’ll like the curry as is but if you like some heat in your food then the garnish is what will bring the heat for you.
1 ½ pounds boneless pork shoulder or pork stew meat, cut into ¾-inch cubes
1 tablespoon cooking oil
3 medium onions, coarsely chopped (1 ½ cups)
2 (14-ounces each) cans reduced-sodium chicken broth or vegetable broth, or 3 ½ cups chicken stock (we used reduced-sodium chicken broth)
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
1 teaspoon lemon-pepper seasoning
½ teaspoon salt (we used kosher salt)
¼ cup all-purpose flour
1 (16-ounce) package frozen whole kernel corn
1 pound tiny new potatoes, halved (we used red potatoes and we quartered ours so that each piece could easily fit in our mouth)
2 cups fresh green beans, cut into 2-inch pieces, or frozen cut green beans (we used fresh green beans)
Warm corn bread muffins (optional) (we didn’t use them)
Pre-heat your oven to 325 degrees. Take a 4-quart Dutch oven out and pour the oil in. Once the oil’s hot, add half of the meat in and cook it long enough for it to get browned. Take the meat out and leave it off to the side for now. Add in the remaining pork as well as the onions and cook until the meat’s browned and the onion’s tender. Add the first half of the pork back into the Dutch oven now. Leave ½ cup of the broth off to the side. Mix in the remaining broth as well as the thyme, oregano, lemon-pepper seasoning, and the salt. Turning the heat up if necessary, bring the mixture up to a boil. Take the dutch oven off the heat, covering it tightly (we just put the lid on the Dutch oven) and sticking it in the oven to cook for an hour.
In a small bowl, mix together that ½ cup of the chicken broth as well as the flour together. Once that hour’s passed, take the cover off the Dutch oven just long enough to stir in the flour mixture, followed by the corn, potatoes, and the green beans. Put the cover back on your Dutch oven and let it cook for an additional hour or until the meat and vegetables are both tender and the broth mixture’s thickened. Serve with the muffins (if you’re using them).
We love eating this dish. It’s hearty, filling and is just perfect to eat on a cold day.
1 package (14 ounces) extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 pound sweet potato, cut into 1-inch cubes
1 can (14 ounces) light coconut milk (we’ve used light and regular coconut milk before and both work equally well)
½ cup vegetable broth or reduced-sodium chicken broth (we used reduced-sodium chicken broth but the dish is good no matter which broth is used)
1 to 2 teaspoons red Thai curry paste (we used 2 teaspoons)
½ pound green beans, trimmed and cut into 1-inch pieces
1 tablespoon brown sugar (we used light brown sugar)
2 teaspoons lime juice
½ teaspoon salt (we used kosher salt)
1/3 cup chopped fresh cilantro (we just gave it a rough chop)
1 lime, quartered
Take half of the oil and pour it into a large, nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add the tofu to the skillet, flipping the tofu every 2 to 3 minutes until browned on both sides. This should take 6 to 8 minutes total but if it takes more or less time, that’s fine. Once the tofu is browned though, take it out of the skillet and put it on a plate for the time being.
Pour what’s left of the oil into the skillet and wait for the oil to get hot. Now toss the sweet potatoes in, stirring occasionally until the sweet potatoes get browned (which should take somewhere between 4 to 5 minutes). Pour the coconut milk, broth and however much curry paste you ended up choosing in, stirring to combine. Wait for a boil to occur, turning the heat down low enough for just a simmer to occur afterwards. Put a lid on the skillet and allow the dish to cook just long enough for the sweet potatoes to have just become tender, stirring now and then during the process (this should take around 4 minutes or so to achieve). Take the lid off and add the tofu, green beans, and brown sugar to the skillet, stirring to combine. Wait for a simmer to occur again before putting the lid back on the skillet, waiting for the green beans to have a tender-crisp texture, stirring now and then during this time (2 to 4 minutes but try a piece to make sure you like the texture). Once you’re sure that the sweet potatoes are fully cooked and the green beans are cooked to the tender-crisp consistency, stir in the lime juice and salt. Sprinkle cilantro over the dish (or just some on your own portion if you’re eating with people who don’t like cilantro) and serve with a lime wedge.
This is a delicious dish that won’t have you missing meat at all. Eating it just makes you feel nice and warm inside. The green beans provide a nice contrast against the softer textures of the tofu and sweet potatoes. The cilantro adds a nice freshness to the dish and if you squeeze the lime wedge over your portion, it’ll take the dish to a whole new level of flavor ! It adds a bright, citrus, acidic flavor that compliments the dish and only makes it even tastier !
We don’t remember where we got this recipe from unfortunately.