Pounds & Ounces Turkey Pot Pie

Ingredients:
1 medium carrot diced
1 medium parsnip diced
1 large onion diced
2 ribs of celery diced
2 large Idaho potatoes diced
2 cups cooked shredded or cubed turkey
3 cups turkey stock
4 tbsp. butter
4 tbsp. flour
1/4 cup cream
1 sprig thyme
1 sprig sage
Puff pastry-room temperature
1 egg, beaten

Procedures:
Sautee the carrots, parsnips, celery, and onion with the butter until tender. Season with salt and pepper. Sprinkle flour over vegetables and cook for 1 minute.

Add the turkey stock, turkey meat, and potatoes and bring to a boil.

Add cream and herbs and simmer for 5 minutes.

Ladle soup into a casserole dish and top with puff pastry. Poke a few holes on top with a fork. Brush with egg and bake at 400 degrees for 25-30 minutes.

Serves: 2 person

Source: Good Day New York

Crockpot Chicken Pot Pie

Ingredients:
1 1/4 lb Boneless skinless chicken thighs, cut into pieces
2 Medium celery ribs, cut into 1/2" slices
1 Tbs chopped onion
2 1/4 cup Bisquick mix
1 Bay leaf
2/3 cup Milk
1/4 tsp Ground black pepper
1 1-lb. bag Frozen mixed vegetables, thawed
1 Jar chicken gravy (18 oz)

Procedures:
Place chicken in 3-1/2 to 4 quart crock pot/slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy. Cover and cook on LOW heat setting for 8 to 10 hours.

About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.

Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes.
Remove bay leaf before serving.

For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.

Burrito Pie

Ingredients:

1. 2 pounds ground beef
2. 1 onion, chopped
3. 2 teaspoons minced garlic
4. 1 (2 ounce) can black olives, sliced
5. 1 (4 ounce) can diced green chili peppers
6. 1 (10 ounce) can diced tomatoes with green chile peppers
7. 1 (16 ounce) jar taco sauce
8. 2 (16 ounce) cans refried beans
9. 12 (8 inch) flour tortillas
10. 9 ounces shredded Colby cheese

Procedure:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Yield: 16 servings

Apple Cheese Pie

INGREDIENTS:
2 Eggs
1 c Cottage cheese
1 c Sugar
1/8 ts Salt
1 c Cream
1 ts Vanilla extract
1 1/2 c Apples; thinly sliced
1/8 ts Nutmeg
1/2 ts Cinnamon
1/2 c Whipped cream
-cream cheese pastry-
1/2 c Butter
3 oz Cream cheese
1 1/4 c Flour; sifted
1/8 ts Salt

DIRECTIONS:
Beat eggs. Add cottage cheese, 1/2 cup sugar, salt, cream, and vanilla.
Line an 8 inch pie plate with pastry. Combine apples with 1/2 cup sugar and
spices. (The amount of sugar may vary depending on the tartness of apples.)
Turn apples into pastry. Cover with cottage cheese mixture. Bake for 10
minutes at 400~ and 25 minutes at 350~ until cottage cheese mixture is set.
Remove from oven and let cool. Top with whipped cream or ice cream. PASTRY:
Cream butter and cream cheese together. Sift flour once, measure, add salt
and cut into cheese mixture until it resembles a fine meal. Wrap in waxed
paper, press firmly together; chill. When mixture is chilled, roll 1/8 inch
thick on a lightly floured pastry canvas. Fit into pie pan or plate. Bake
in a 400~ oven for 12 to 15 minutes.