As the autumn air crisps and the leaves turn to hues of gold and red, I think back to my childhood, when my grandfather would take me to the fishin’ hole and we’d laugh and bond over our special time together and whether we caught anything or not, it was always a good time because we knew we’d be returning home to my grandma’s blue ribbon turkey pot pie, and each bite would warm the soul, and
This is a fucking recipe, not a Hallmark movie.
.3 cupsome butter (or oil, fuck it)
- 1 onion diced
.3 cupsome flour .5 teaspoonsome poultry seasoning .25 teaspoonsome thyme 1 cupsome chicken broth .6 cupsome milk or cream
- 1 potato diced and cooked
1.5 cupssome frozen vegetables defrosted 2 cupssome leftover turkey
A quick word about the seasoning: Those crossed out measurements are for white people who are terrified of flavor. The closer you are to that, the more important those become. For everyone else, just eyeball it.
- Preheat oven to 400°F.
- In a medium saucepan, cook onion in butter over medium heat until tender, about 5ish minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook for 2ish minutes more.
- Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will be very thick at first but will smooth out. Bring to a boil over medium heat and simmer 1ish minute. Remove from heat and stir in turkey and vegetables.
- Spray a 9″ pie plate with whatever cooking spray, or go old school and use butter (except probably don’t). Fill with glop from the previous step.
- Bake 35-40 minutes or until lightly browned and filling is bubbly.
- If you’re feeling particularly decadent, grate some Parmesan over the whole thing and put back in oven until GBD.
- Cool for
10-15 minutesa bit before cutting.