The Rebel Housewife - Sherri's Rebel Blog: The Writing Life

Rebel Housewife Turkey Potpie

I found this recipe in a women's magazine many years ago, and have adapted it through the years. It is one of our most favorite Comfort Food recipes -- easy, warm and absolutely delicious any time, and the kids like it too!

1/2 cup red onion, chopped
1 cup chicken broth
1/4 cup flour
1 tsp thyme
1/4 tsp pepper (usually more like 1/2 tsp)
3 medium carrots, thinly sliced
* * * or use 2 cups frozen, ridge-cut carrots
* * * or use 1 bag Trader Joe's Organic Foursome, which is delicious, but I'm not always able to get to Trader Joe's.
1/2 pound mushrooms, sliced (mini-portabella mushrooms are perfect for this recipe)
1 cup frozen corn kernels (see note about Trader Joe's Organic Foursome)
12 oz cooked turkey breast, cubed or rough-chopped (Thanksgiving leftovers)
2 (1 pkg) frozen 9-inch uncooked piecrust (deep-dish)

Preheat oven to 450 degrees.
Cook onion in 2 tablespooons of the chicken broth in large nonstick skillet over medium-high heat until tender, about 2 minutes. Turn heat down to medium.
Combine the flour, thyme and pepper in a small bowl or cup. Gradually stir dry ingredients into the remaining chicken broth and whisk until smooth. Stir the flour mixture into skillet until well blended. Add carrot and mushroom (or Trader Joe's Organic Foursome). Simmer, covered, for 10 minutes. Stir in the corn and turkey.
Pour the filling into one 9-inch piecrust. Cover the filling with the second piecrust. Pinch down edges around rim. Pierce with fork for steam vents.
Bake pie in preheated 450 oven for 15 to 18 minutes or until the crust is golden brown.