Leftover Turkey Pot Pie

Turn your leftover turkey and ingredients from Thanksgiving in this comforting pot pie. It’s a perfect dish for this holiday season.

Leftover Turkey Pot Pie

(serves 6-8 ppl)

-Turkey White Stew

·      Leftover roasted turkey

·      1 tablespoon of butter

·      1 tablespoon of olive oil

·      1 onion

·      2 to 3 carrots (200g)

·      3 potatoes (500g)

·      50 to 100g of celery

·      4 to 5 mushrooms

·      1 cloves of garlic

·      700cc of chicken broth

·      1 to 2 bay leaf

·      100cc to 150cc of green peas

·      50cc of heavy cream

·      a pinch of salt

·      a pinch of pepper

-Sauce

·      3 tablespoons of butter

·      7 tablespoons of all-purpose flour

·      1 to 2 frozen pie sheet, defrosted

·      a little bit of egg wash

1.     Cut the onion, carrots and celery into ½-inch cubes. Potatoes are easy to break so cut them a little bigger than the other vegetables. Finely chop the garlic. Cut the mushrooms into ¼-inch thick slices. Shred the roasted turkey.

2.     Heat up butter and olive oil in a saucepan. Add garlic and all the vegetables in the pan and stir-fry until the oil is well coated. Add roasted turkey and continue to stir-fry.

3.     Add chicken broth and bay leaf. Put a lid on the pan and simmer until everything is cooked through.

4.     While the stew is cooking, make the sauce. Melt the butter in a smaller saucepan. Add flour and cook for about 3min. Continuously stir to avoid burning the flour.

5.     Add some soup from the stew in the sauce and mix using a whisk.

6.     Once the sauce becomes liquidly, pour it over the stew.

7.     Add heavy cream.

8.     Add green peas and season with salt and pepper.

9.     Pour the stew in an oven safe individual dish.

10.  Preheat the oven to 375°F (190 ℃ lace the dough on the bato the ).

11.  Roll out the pie sheet. Cut out the pie sheet into appropriate sizes (about an inch bigger than the dish).

12.  Cut an “X” in the middle of the dough.

13.  Brush some egg wash on the edge of the oven safe dish.

14.  Place the individual dough on each dish and brush some egg wash over the pie sheet. (If you like to serve the pie later, saran wrap it at this point and keep them in the fridge.)

15.  Place in the oven for 30min.

16.  Once the pie turns golden brown and the stew starts to boil inside, it’s done. Serve while it’s hot.

Asparagus and Poached Egg with Bacon Dressing

This is a combination of 3 delicious foods into one breakfast meal. The warm bacon dressing is very savory and flavorful.

Asparagus and Poached Egg with Bacon Dressing

(Serves 3-4)

·      15-20 fresh asparagus spears, trimmed

·      6 pieces of slab bacon

·      2-3 tablespoons of shallot, minced

·      2 teaspoons of brown sugar

·      2 tablespoons of rice vinegar

·      3-4 pouched eggs (recipe: How Make Poached Eggs)

·      a pinch of salt

·      a pinch of pepper

·      some olive oil

1.     Make poached eggs by following recipe instruction from How to Make Poached Eggs.

2.     Preheat oven to 200C°or 390F°.

3.     Wash the asparagus. Cut and discard the root of asparagus and place it on an oven pan with parchment paper. Season with salt and pepper. Drizzle some olive oil over the asparagus.

4.     Bake asparagus for 15min.

5.     Cut bacon into ½ inch pieces. Cook bacon in a saucepan.

6.     Once the oil comes out of the bacon, add shallot.

7.     Once the shallot softens, remove excess oil from the pan. Add brown sugar and rice vinegar and continue to cook.

8.     Place the asparagus on a plate and put the poached egg on top. Pour the bacon dressing over and serve.

How to Make Poached Eggs

Master how to make poached eggs for your salad or eggs Benedict (Amazing Eggs Benedict).

How to Make Poached Eggs

·      Hot water enough to cover about an inch of the pot

·      3 to 5 tablespoons of vinegar

·      2 to 4 eggs

1.     Heat water in a large pot. When the water begins to boil, add vinegar.

2.     Stir the water quickly in one direction using a spoon or spatula to create a circular movement.

3.     Gently crack the eggs into a container then gently slide them into the water. When the water begins to boil again, adjust the heat to low and cook for 3 to 4 minutes depending on your preference. Occasionally stir the water to avoid the egg sticking to the bottom of the pan.

4.     When the eggs are ready, move them to a bowl full of cold water, and then lay them onto a tray lined with kitchen paper towels. Pat them down to remove the excess water.

5.     This is the link to the eggs benedict recipe from my blog Amazing Eggs Benedict.