Hi, I’m Betty. Welcome to Betty’s kitchen. We’re going to be making Turkey Pot Pie from the leftover roast turkey that we made in the crock pot last night. I have a leftover turkey here; it originally was three pound turkey roast. I think it probably two pound we’re left because not much was needed for supper last night. And the greater that come along with this are I was made with this. This is how much I have leftover.

So I planned to do is to use my base which I’ve been done here. I have used one can of chicken broth that’s about I think a 15 1/2, 14 1/2 ounce something like that, which is standardized can of chicken broth and to that I have added two teaspoons of cornstarch, and you can see I cooked it on the salt to get this nice blend. So that’s serve a to go on. And I’m going to be putting some of the turkey in there. I’m going to just go by my judgment as I go as go along to decide how much of this mixture I want to. I have two dip dish pie crust that are already prepared but I really only planning to make one of them right now and save the other for later. It’s kind of easy to make the most of the same time and just freeze the second one but I think probably maybe half for demonstration purposes is half of that and half of the bread.

This will come out of the stove and into it I need to add some vegetables and I’ve chosen to use of this can canvass called—has a lot of different vegetables—it’s mixed vegetables, it seems to work the best in pot pies, you can get frozen vegetables that are called mixed vegetables and they are wonderful for our side dish that they are so chunky and chewy that probably they’re not the best for a pot pie. This need to be drained, we’re using that juice for flavor we’re making the juice with our gravy and our broth, so get rid all that watery start to comes in a can of Vegile and then insert your vegetables in to your pot. Turn it on, and let’s start cooking that. And you want to test for how thick it is as it goes along it should be kind of thick as it gets too thick then you’re going to get it down by adding chicken broth, so I got some chicken broth on standby here then I’ll use for something else because its not needed here but I’ll just put this cooked and I’ll know when I’m look at it if it’s looking something like this then it’s pretty much ready to go in the biggest pie crust.

Let’s go to the dip dish pie crust and look at those. I just have these from the frozen food section and the grocery store and they came two in a package. So I’m just going to use one of them, they were stacked like this, so I’ll remove one, this where I’m going to be pouring a pot pie and you see it doesn’t hold the whole a lot so if I get all of my turkey it would have—I would made it both of these and probably just let slow me down a bit so I just decided to do one.

Now, you to top for your pot pies, so when that cooked let me just explain that I’ve already made around piece of pie crust. If you had any trouble doing that go to Betty’s Basic Pie Crust Making and that show how to make a crust and I have this on rolled up, so it’s ready for me to just kick up like this and put it on top of the pie. So this looks like its nice and bubbly the texture is good, it’s going to make a good pot pie, so let’s just remove that from in heat and then stove and bring it over and pour it in here. Looks like I’ve done enough for two as it is, so hot and get it better. Hold on this and something to spoon this out with, actually a ladle or a large spoon it will be better for me. Something like this because I don’t want to store soup in there and I don’t want just filling in there what makes very well.

So I just put it down, we can see this is going to be party dish. There’re some of turkeys in there and there is that good gravy flavor, the gravy did turn out wonderfully from the crock pot roast turkey. So I guess something like that, I don’t want to make it too full because it might run over the stove, so let’s just stop that. So everything is kind of approximate and you just have to keep here on it and try to make it look like you want it to look for your pot pie.

Then now bring this over. So I’ve laid the top crust on and I’m just finishing off with the final slits that I’m putting in the top because you do need those there for the steam to come up out of the dish as its spacing. And I went around edge included it a little bit to tie and wait with the existing crust that was in the pan, so let’s put it in to preheated oven at 350 degrees. We’ll put it on a shelf that’s towards the middle of the oven and there is it about half way back in the oven and we’ll it cook until it browns off and it’s bubbly because it’s done except for the crust.

So that probably will be 15 or 20 minutes, I’ll turn on the timer on and I’ll tell you exactly when I come back. My turkey pot pie is being cooking for 20 minutes and you can see what it looks like. It’s all nice and brown and bubbly, I don’t know if you can see the bubbles coming up there but it needs to cook through and then all this flavors and it’s being nice and crispy and crunchy as far as the crust as concerned. So I’m bringing it out of the counter and place it right here, on the pad. That’s a very crisp crust, you can see.

It needs to stand about five minutes before we serve it. And in the mean time, I though that you notice that on the back burner I have bubbling away all of the rest of that leftover turkey and gravy and then I used my reserved can of chicken broth and the cornstarch that I had sitting there. What that made is a lovely turkey vegetable stew or soup which I already to consider it either way. So from three pounds of turkey, we got our dinner last night of the turkey breast with gravy along with corn bread sage—corn bread sage stuffing and would like more peas. Tonight we’re having our lovely turkey pot pie and then after this cools I think I’ll freeze it because that’s enough turkey for a while and we’ll later get it out and have turkey stew or turkey soup.

Now, let’s wait five minutes and then we’ll serve up this dish. I’m going to show you what my pot pie looks like, you know it’s not like a pot that you cut, you spoon into it, so I’ve got dish here and I’m just going to go to the edge and go down and try get some nice crush along with some filling and then they cut most of the filling there, so just digging deeper. This is what you’re going to expect your dinner to look like. And I really like the crust, so I will get some more crust that over here and then I particularly this with some fresh brown pepper. So there we are, that’s quite a bit of pepper but I think I like it. We put this together with the nice cranberry peach juice. Then that’s nice flavor to contrast with my turkey pot pie.