Turkey Pot Pies

Turkey Pot Pies
Fresh Fruit and Yogurt Salad

For these pot pies, I like to make homemade pie crust. I use the Betty Crocker recipe which has served me well for many years. However, I realize not everyone wants to bother with homemade pie crust, especially on a busy night. This recipe can be made with frozen pie crusts, which makes it quick and simple.

Consider this recipe a trial run for the leftover Thanksgiving turkey you’ll be sure to have.

Ingredients:
2 frozen pie crusts (Or homemade, if you prefer)
2 cups of leftover turkey from the Spicy Turkey Roast, cut into small pieces
Leftover peas and carrots
2 Tbsp butter
2 Tbsp flour
Salt and pepper
1 to 2 cups of chicken broth
½ tsp thyme
½ tsp sage
2 apples, cut into small pieces
2 cups of grapes
1 cup of yogurt
¼ cup of sugar

Preparation:
Let the pie crusts thaw per the package directions.
Preheat the oven to 375 degrees.
Melt the butter in a pan and whisk in the flour.
Add a sprinkle of salt and a dash of pepper.
Slowly stir in the chicken broth, stirring constantly, until a creamy gravy forms.
Stir in the thyme, sage, and more salt and pepper to taste.
Add the turkey and the peas and carrots.
Stir together and put into the pie crust.
Add a top crust and seal. Cut a hole in the center to let steam out.
Place the pie pan on a cookie sheet covered in tin foil. (This is for easy clean up of any gravy spills.)
Bake at 375 degrees for 30 minutes until the crust is brown.
Place the sugar in a bowl.
Dip the rims of custard cups in water, then dip in sugar. Place in the freezer for ten minutes.
Mix the cut up apples with the grapes. Stir in one cup of vanilla yogurt.
Take the custard cups out of the freezer, and put the fruit salad into the cups.
Serve the fruit salad as a cooling dessert after the hot turkey pot pie.