Heavenly Plant Matters

I decided it was time to make some turkey pot pie. But, I wanted to try individual servings in the cupcake pan! Yay! 

We were gifted a second turkey so I broke it down, cooked the turkey breast for the pot pie, and the dark meat is faux smoking over a bed of apples in a low oven. It’s all about experimentation sometimes, right? Kind of like the Sweet Potato Pound Cake, and that turned out great.  

These pot pies . . . ? . . . turned out amazingly well! 

Me: Mmmm! These are GOOD!

Hubby: You should take some pictures and put this on your blog! If we don’t eat them all. 

Me: (inside voice): If I thought I was going to blog about these, I would have made them look neater, plus, I didn’t grow any of the ingredients.
(outside voice): Nooo, because I didn’t grow any of the ingredients in the garden.

Hubby: So? It’s a recipe. Home and Garden. It’s good and people need different things to do with their leftover turkey. 

Me: OK.
(inside voice): sigh. 

Actually, he probably heard that inside sigh. 

Insights?

There are no deep insights on this one. Sometimes we just make things too complicated. Sometimes we need to trust that those who dearly love us, really have our best interests at heart. In a moment where I needed some encouragement to keep going, my husband heard that part of my heart and said, basically, just do it. 

This also reminds me of the still small voice that we so often miss when it doesn’t come at a time that feels more opportune, to us. But it is absolutely at the right time. We just need to recognize when it comes, and then take the appropriate action, or appropriately quiet ourselves and be still. 

“Be still and know that I am God.”

Psalm 46:10a

This is a Psalm of refuge and strength in the Lord. These posts are not written in a vacuum. I needed Psalm 46 today. Maybe you do too.

Oh – you wanted the recipe? 

I kind of just threw this together, and Turkey Pot Pie would normally be made with leftover turkey and veggies, but this is what I did: 

Turkey Breast

I roasted one turkey breast over half of a thickly sliced onion and 5 whole garlic cloves, seasoned with salt, pepper, thyme, poultry seasoning, sage, and thyme-infused olive oil (oh! That’s something I created from my garden! I just covered some thyme in a jar with a light, organic, cold-pressed olive oil, let it sit in a dark place for six weeks, strained it, and have been using it generally on chicken and fish).
The pan was tightly covered in foil the whole time, with one inch of water in the bottom. Oven temps ranged from 225° – 325°. It was not a traditional roast since the dark meat was also in the oven on really low heat. I just turned up the oven briefly when I saw how long the breast was taking at the lower temperature. You should just roast as normal if you’re using a fresh turkey breast.

Filling

1 potato, diced small

1 carrot, diced small

Onion and garlic from the turkey breast pan, chopped.

Broth, strained, from the turkey breast pan.

2 tbsp flour

One small chunk of turkey sliced off and diced. Small. About an eighth of the full breast. This is not a full-sized pot pie. 

• Boil the diced potato and carrot until tender. Strain the liquid off and return the potatoes and carrots to the pot. 
• Add the chopped onion and garlic from the turkey breast pan, with your diced turkey breast. 
• Pour enough of the broth from the turkey breast pan to fully cover the vegetables. 
• Ensure your pot of yum is not hot. Warm is okay. Add two tablespoons of flour and mix well. 
• Bring briefly to a low simmer, stir, and turn off. 

Pie crust

I only used half of the ingredients for this. It made for stretching the dough a little thin to get all twelve “cupcakes” filled, but the end result was well worth it. If you want to use the full pie crust ingredient portions, you won’t work as hard, and you’ll have a little left over for another fun recipe, like tartlets or pigs in a blanket. 

Full pie crust portions:

2 ½ c flour

1 c butter

½ tsp salt

Ice water

• Mix the flour and salt
• Cut in the butter until you have a crumbly texture, like crumbled Oreo cookies, 
• Once well mixed, split the dry pie dough mix into two bowls. 
• To bowl #1 add iced water and fluff stir with a fork until it sticks together like a ball but not too wet. 
• Roll out on a floured board, and cut to fit the cupcake holes – you may have to play with it a little.
• Fill with the pot pie filling as much or as little as you want, half full to full is ideal, depending on how much filling you actually made. 
• To bowl #2 add iced water and fluff stir with a fork until it sticks together like a ball but not too wet. 
• Roll out on a floured board and cut to cover your pot pie minis. They don’t have to be covered perfectly, nor pinched together from the sides to the top. Slightly smaller coverings are better than slightly larger coverings. They’re really cute in a rugged shape. 

Cook in a 350° oven for 30-40 minutes, serve warm.  

The preparation didn’t take as long as the recipe makes it sound. I took care of some business items while the turkey breast was cooking. I lent an ear to a friend while prepping the filling. 

These Turkey Pot Pie Minis were served with string beans. Mommy enjoyed this recipe too – so that was a score! 

Yield: 12 Pot Pie Minis

• Mommy ate 1
• Stephen ate 2
• I ended up eating 4

😋

Enjoying life, and not taking myself so seriously, is fun! 

Let me know if you try this out. Perhaps it’s too late for Thanksgiving leftovers this year, but maybe try it after your Christmas dinner if you have turkey then too! 

Life is worship, and worship is life. ❤️

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