I hope everyone had a happy Thanksgiving holiday with their families and loved ones!
If you find yourself with a lot of leftover turkeys, I want to share with you one of my favorite recipes.
I absolutely love pies (savory, fruit-filled, meringue..you name it! All but pecans – sorry pecan lovers). Every single time I bake, I always think of the same thing, when am I getting that KitchenAid Mixer!? And it always leads me to the story of one of my mother’s dreams.
For those of you that don’t know, my parents immigrated from Vietnam without a penny to their name. Growing up, my mom would share her story of how she dreamed of owning a set of golden rings. She was so thrilled the day she saved enough money after years of hard work to purchase herself the rings. The rings my mother purchased were more than bling on her finger, but rather, symbolized her efforts of hard work.
As I’ve gotten older and especially now as I’m out and practicing as a PA, “living the dream” or so they say, I often ask myself, what is my dream?
Those close to me all laugh when I share that my dream is to have a nice kitchen so that I can own a KitchenAid mixer and bake pies. As silly as that sounds, that is my dream.
Yes, I know.
You don’t need to have a fancy kitchen to bake pies. – True
I could’ve easily purchased a KitchenAid Mixer on Black Friday – Also true.
But, again, this is my dream and it’s so much more than just baking pies.
I grew up living in 5 states and went to at least 10 different grade schools. I dream of the day that my life is stable enough to consider purchasing a home, having a beautiful kitchen so that I can have the space to bake for those I love.
To me, that is when I’ll feel like I’ve “made” it.
2 cups cooked turkey (shredded or cut into cubes)
1 can of condensed cream of chicken soup
½ onion chopped
½ bag of frozen mixed vegetables
1 box of Pillsbury refrigerated pie crust
- Preheat oven to 400 degrees F. Remove 1 crust from pouch and place in pie plate. If you don’t have a pie plate, check out the frozen section at your local grocery store for deep dish frozen pie crusts (You will still need 1 box of the Pillsbury crust to cover the top of your pie though)!
- In a skillet over medium-high heat, place ½ stick of butter (1/4 cup) and sauté onions and frozen veggies. Add cream of chicken soup and turkey. Stir frequently. Pour into crust-lined dish.
- Remove second crust from pouch, unfold and top casserole with crust. Take a fork and seal the edges of the pie crusts. Cut small slits in several places in top crust (I like to make an ‘x’ with a fork)
- Bake 30 minutes until the crust is golden. Optional: Covering the edge of crust with strips of foil to prevent excessive browning of crusts.
- Allow pie to cool for at least 15 minutes to set before serving.
Leave a comment, I’d love to hear what your dreams are or if you give my recipe a try!