LOVE and A Turkey Pot Pie

WEST SEATTLE 

In our house my Dad preferred to have home cooked Filipino foods for our nightly dinners together.  We'd have a pot of rice, a main dish of chicken and pork adobo, ground beef and green bean piccadillo, a pot of Sinigang soup and so on.   

When I was a child I used to love when my Mom would buy TV dinners and pot pies.  With my Dad away on military assignment in Vietnam, my Mom a school teacher and four of us feed, is when we were treated to the drive thru of our neighborhood "golden arches" ~ sounds funny but when you grow up eating full on ethnic home cooked meals a McDonald's burger and fries were a treat!  

Fish sticks, Salisbury steak TV dinners and pot pies were occasional Friday night meals that we all looked forward to having! A few years ago with leftover turkey in the house, I decided to try my hand at pot pies.  

Starts with 10 to 12 pound organic free range turkey, on a bed of celery sticks surrounded by quartered lemon and onions...

seasoned heavily with sea salt, red and black pepper...

 baked at 350 for about 3 to 3.5 hours...

mis en place:  

carrots, onions, turkey, turkey drippings, peas, green beans, potatoes, mushrooms, butter and flour

once the sauce mixture is cooked through and slightly cooled, its time to fill the 5 inch pie crusts...

meanwhile, cutting the puff pastry pie tops and cut out snowflakes and leaves...

brush with an egg and cream mixture before placing into a 350 degree oven for about 45 minutes.

the aroma is heavenly comforting...

fresh out of the oven...


aren't they gorgeous? Crisp, golden and oh, so yummy...

packaged for giving....

for Tony, Dad, Dixie, Jennie, Heather, Steve, saving one for Sony, Kirst and Dave, Ann,,,
anyone else?