Growing up, my favorite meal was the day after Thanksgiving. Turkey Pot Pie was my comfort food and to this day is still one of my all time pleasurable experiences. My Mom used to use Crisco to make a very flaky crust. I actually surprised her a number of years ago by making it with olive oil. It was still very flaky and did not have all of that saturated fat.
Chopping up the yams, layering the stuffing, pouring in the corn, peas, gravy and adding the turkey created a yummy experience for me. It has now been passed down to my kids as one of their favorites also.
Along with this, my Dad would make his Caesar Salad, which would top off a very delectable family meal and memory. Dessert was usually my Mom's Pecan Pie. Just thinking about it, makes me hungry.
2 cups all purpose flour
2 tbsp baking powder
1 tsp salt
1/2 c olive oil or (2/3 c crisco)
1/2 c hot water
1 egg yolk
1 tbsp lemon
Make a ball and place in refrigerator for 2 hours to chill
Pat out 3/4 of the pastry- line a 2 quart or 8" casserole dish
1 chopped onion
2 tbsp olive oil
When onions are transparent
2 tbsp cornstarch into
1 cup chicken stock along with
Turkey gravy and drippings from roasting pan if available
Stir until thickened
Blend in sauté onions and mushrooms
Salt and pepper
1 c frozen peas
1/2 c frozen corn
2 grated carrots
2 c cooked turkey ( can be replaced with chicken or other poultry)
Pour in concocted sauce from above
Roll out final 1/4 of chilled pastry dough and apply over filling
Seal edges and slash top to allow steam to escape
Preheat oven to 425 F
Bake for 25 minutes
This makes terrific leftovers if you are lucky.