Turkey pot pie

 Specialty of the house

Turkey pot pie is delicious. I don't make it often because you need the perfect ingredients, including leftover turkey and good gravy.  It also takes all afternoon, but not a bad job when you're stuck inside anyway on a wet Sunday, with football droning in the background.

First the vegetables. Chop onion, celery, potato and carrots and saute lightly.  Then cover with broth and simmer until almost tender.  

Add the gold: a cup of beautiful, homemade turkey gravy, hoarded in the freezer since Thanksgiving.

Add the cooked, chopped turkey and a handful of frozen peas. Adjust the seasoning. At this point, you have darn good turkey stew.

But now time to tackle the top and bottom crusts.

Don't cheat and make a single crust pie because honestly, there's nothing better than butter pastry soaked with luscious turkey gravy.

Now, this baby needs to bake almost 2 hours in a 350 oven, while the wonderful smell makes everyone drool.

You'll be tempted to dive right in, but let it rest an hour while the gravy sets up and it cools down to the perfect temperature for eating.  Or I should say, gobbling a meal fit for a happy king.