Posted in Thanksgiving

Holiday Traditions with Hickory Farms

One of my favorite holiday memories involves my grandfather. Every Christmas, we’d drive thirty minutes to a neighboring town to buy him a Hickory Farms gift pack for Christmas. His favorite was the Summer Sausage and strawberry hard candies. He kept a small knife in his pocket. He’d take it out, slice a piece off with that knife, and hand it to me with a salt cracker. He’d also sneak a candy to me when no one was looking. Such a simple memory, but priceless to me. continued

Amazing Turkey Pot Pie Recipe

I’m having a hard time believing it’s November already. With Thanksgiving just a few weeks away, I thought it might be a good time to learn (again) how to cook a turkey. My mother has been trying to teach me for years. When I first got married, she hoped I would try to impress my new husband with some new-found turkey skills. It didn’t work out so well back then. So it’s time to try again. I’m feeling incredibly blessed that I have my mother here to teach me. It’s time to roll up my sleeves and get a little dirty in the kitchen because from that turkey comes the most amazing turkey pot pie.

Thanksgiving Turkey

I’ll be honest, I don’t like making the turkey and don’t know a whole lot about it. I usually leave the turkey up to my mother and take care of the fixings. This time, my mother advised me to get a bigger turkey than what I actually need for a single family meal. With a larger turkey, I can make several dishes to freeze and store for make-ahead meals. One of my favorite recipes is a turkey pot pie. I make several of these at a time and keep them in the freezer. They’re perfect for the chilly winter months ahead and I can just pull it from the freezer and pop it in the oven. The one I make is super quick, easy, and delicious. Wrapped properly, you can keep these in the freezer for up to six months.

Here are the ingredients you’ll need to make the turkey pot pie:

  • 2 pre-made pie crusts
  • 4 tbsp butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 1 tsp. poultry seasoning
  • 1/4 cup flour
  • 2-3 cups turkey stock
  • 3 potatoes, peeled and diced
  • 2 cups cooked turkey
  • 1/2 cup frozen peas, thawed
  • 1/2 cup milk or cream
  • 1 egg, lightly beaten

Preheat oven to 350 degrees. Melt butter in a dutch oven or saucepan and cook the chopped onion, celery, and carrots until the onions are translucent. Add in the peas and your freshly cooked turkey, simmer for 2 minutes. Sprinkle in the flour and cook for another 2 minutes. Add turkey stock and turn heat to medium for 10 minutes. Add in potatoes and cook until the potatoes are tender.  Add poultry seasoning and cream. Let simmer for 5 minutes or until mixture has thickened.

Creating Pot Pie Filling

Poke a few holes in the bottom of your pre-made pie crust before you pour in the mixture. Top with another pre-made pie crust and brush with egg wash. Make a small slit on the top of the pie.  Feel free to make your own crust. But, I should tell you, this is the easiest way to do it.

Filling the pie shells

Make sure the sides are sealed around the pie, then bake for 20-30 minutes until crust is golden brown. Remember, everything is already cooked, so make sure you don’t over brown your crust.

Turkey Pot Pie

I’ve been making this recipe for years. It’s a family favorite and a great way to use up any leftover turkey you have. Plus it makes life so much easier to have these on hand when you just don’t have the time to figure out what’s for dinner.

 

Perfect Pumpkin Cheesecake

This time of year, I really like to be in the kitchen. I love to bake. Getting out my grandmother’s recipes brings back wonderful memories of her. She taught me a lot of what I know. One of my favorite things to make is a combination of two of her recipes. But the combination happened by accident. I made her pumpkin cheesecake only to have the top crack in an ugly way. To cover it up, I used a topping she used on her Lemon Lush recipe. I now have the perfect pumpkin cheesecake!

The great thing about bringing these two recipes together into one, I no longer worry about whether my cheesecake cracks or not. I don’t even think twice about it. It’s going to get this amazing top coat that puts this recipe at the top of my holiday to-do list. I’ve labeled this the Perfect Pumpkin Cheesecake because it’s easy to make, full of flavor, and a huge crowd pleaser. Enjoy!

PumpkinCheesecake

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About me

Stay-at-home mother of two, wife, blogger, amateur photographer. Former flight attendant. Lover of all things Disney. Living the dream.

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