Quick & Easy Turkey Pot Pie
 By Jason Seidler ("I'll include some roasting tips, too, for the Holidays")
Ingredients
STAR INGREDIENT: Turkey 2 cups chopped cooked (I'm guessing perhaps "leftover" ) turkey. Remember, the Myoglobin circulating from the turkey's feet is why the dark meat is more moist and flavorful than the white meat. ("Just In Case" Note: When roasting your whole bird, allow the breasts to just barely brown, but with a compound butter with sage and/or rosemary UNDER THE SKIN (freezing the butter beforehand makes for an easy insertion), then baste and cover with a close tent of aluminum foil...and continue to bake at 325 until your thermometer reads 155 degrees F. You then turn OFF the oven unless you have rolls baking in it ("I will"). Re-baste with pan juices, but then leave it alone for 10 minutes at least...15 is even better for juice re-distribution. It will look and smell great, but your patience will be rewarded. OK, to the rest of the ingredients and recipe for the pot pie...
- 1 (10-oz.) pkg. frozen mixed vegetables, thawed
- 1/2 cup chopped red onion (My favorite, but feel free to substitute)
- 1 (2-oz.) jar sliced pimiento, drained
- 1 (10¾-oz.) can cream of chicken soup
- 1/2 cup milk
- 1/4 teaspoon thyme
- 1/8 teaspoon pepper
- 1½ cups baking mix
- 3/4 cup milk
- 1 egg
- 2 tablespoons grated Parmesan cheese
Instructions
In a medium bowl, combine chicken, vegetables, onion and pimiento. Combine soup, 1/2 cup milk, thyme and pepper; stir until smooth. Pour over chicken mixture; stir to combine. Spoon mixture into a 2-quart round casserole.
Now THIS is what you CAN do...Combine baking mix, 3/4 cup milk and egg; stir to blend. Pour evenly over chicken mixture. Cook using the appropriate settings (375 degrees F for 35 minutes) or until golden brown. Sprinkle with cheese during last 2 minutes of cooking time. Let stand for 5 minutes.
Now THIS is what I would do:
Buy store-bought pastry for a short-crust pie, or frozen pie shells, for the quality is very good now, and "Hey! You should spend the extra time with your family." I would add a Tbsp of minced fresh sage, or a tsp of dried. Also I'd save the egg, and whisk the egg in a small bowl with a tsp of water to make an "egg wash" to brush on top to give the pot pie a golden brown, shiny sheen. Bake 375 degrees F for 30 minutes. It DOES need to stand for 5 minutes but still should serve 5-6.
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