This post has been sponsored by Stonefire Naan. The recipe and opinions are mine alone. #stonefirenaan #NaanTraditional
It’s Black Friday, which means we survived Thanksgiving. The second load of dishes that went into the dishwasher is done and unloaded, the leaf is taken out of the table and the cat has finally come out of hiding, but for those who hosted Thanksgiving dinner, we’re often faced with a refrigerator full of leftovers ~ especially turkey because we had to make sure there was enough turkey for everyone (I guess my husband was right). Even with this most traditional of holidays, I’m thinking non, er naan-traditional with a Naan Traditional Turkey Pot Pie ~ delicious, lightened up comfort food ~ something we can all use a little of these days.
When I was a little girl, I thought all pot pies came frozen in mini pie tins. I loved those tins almost as much as the pot pies because I got to use them to make ‘mud pies’ the next day. In my childhood eyes those pies (the baked ones, not the mud pies) were so good and satisfying with their salty, yellow gravy and perfectly matched little cubes of carrots, potatoes and neon green peas. My mud-pie making days have been over for a while now and though I still sometimes crave something resembling the comfort food of my youth, my tastes have changed and I now prefer a homemade version. . .an amped up version ~ a #NaanTraditional Turkey Pot Pie with all the flavors of traditional homemade pot pie without the heaviness of a two-crust pie, but with just enough crust to satisfy my comfort food cravings. This #NaanTraditional Turkey Pot Pie bakes in just 10-12 minutes, way less than a two-crust pie, meaning we can enjoy it on a weeknight too. Whoa. . .real comfort food, lightened up and it bakes in just 10-12 minutes? ♥
Let’s get started. . .
Butter, olive oil and onions all together in a skillet. We’re already off to a great start.
Veggies and such. . .
Drop in frozen mixed vegetables, season with a little salt and pepper and cook another couple of minutes, giving it a little stir here and there.
Bring on the leftover turkey. . .
A couple of cups of leftover turkey all chopped up. . .
It’s not pot pie without gravy. . .
Pour in the chicken stock and fresh thyme and stir, letting it warm over medium heat. The aroma of fresh thyme and broth simmering are already filling the room ~ gets me every time.
Wait ~ it’s not gravy yet. . .
We need to thicken it.
Now we’ll add this creamy mixture to the skillet, again giving it the occasional stir and watch it thicken into a rich gravy. Taste it and if you like, add another pinch of salt and pepper then pour it all into the baking dish. I always like a little extra fresh cracked pepper at this point.
Stonefire #NaanTraditional crust. . .
Microwave one Stonefire Naan for 10 seconds on full power (depending on your microwave it may need another 5 seconds so it’s pliable). Lay it on a flat surface and roll it out with a rolling pin (a sealed wine bottle actually works just fine if you don’t have a rolling pin and yes, I’m speaking from experience because sometimes a girl just has to get the job done) flattening and getting a nice even thickness.
Using a pizza cutter or knife, slice the Stonefire Naan into about 1/2″ inch strips. It’s okay if they aren’t exactly even. This is a rustic sort of pie. If you haven’t made a lattice crust before and aren’t sure about the weaving process, this is the best instructional video for making a lattice crust I’ve ever seen. It’s from some southern gals who definitely know a thing or two about lattice crust pies.
Lattice crust on. Bake 10-12 minutes or until the crust is golden brown.
Enjoy this lightened up, deliciously comforting #NaanTraditional Turkey Pot Pie and while you’re at it, check out Stonefire Naan at:
I was enjoying Stonefire Naan products way before this post but only in a traditional way with my favorite pizza toppings so I was excited when I discovered there are so many other ways to use this #naantraditional #stonefirenaan product. Stop back to A Gouda Life for other mouth-watering recipes using Stonefire Naan products. I keep a stash in my freezer for the perfect, easy weeknight dinner or appetizer.
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1/2 cup of onions, diced
- 2 1/2 cups of frozen mixed vegetables
- 2 1/2 cups of turkey ~ light, dark or mixed chopped into bite-size pieces
- 2 cups of chicken stock
- 1/2 teaspoon of fresh thyme, minced
- salt and pepper to taste
- 2 teaspoons of chicken bouillon
- 1/4 cup of flour
- 1/4 cup of Half and Half
- 1 - Stonefire Tandoor-Baked Naan original
- Preheat oven to 400 degrees.
- In a large skillet, melt the butter and drizzle in the olive oil.
- Add the onion and cook 2-3 minutes or until the onions are translucent.
- Blend in the frozen mixed vegetables, season with salt and pepper and continue cooking 2-3 minutes, stirring occasionally.
- Add the turkey.
- Pour in the chicken stock and thyme, combining and continue warming over medium heat.
- In a medium bowl, whisk flour, chicken boullion and Half and Half.
- Add the Half and Half mixture to the skillet, blend and simmer over low heat as it thickens, stirring occasionally.
- Taste and adjust salt and pepper as necessary.
- Pour mixture into a 9x9 baking dish.
- Microwave Stonefire Naan 10 seconds (depending on the microwave, it may need another 5 seconds so it is pliable).
- Using a rolling pin, roll out the Stonefire Naan, pressing to flatten and make it one thickness.
- Slice the Stonefire Naan into 1/2 inch slices.
- Create the lattice crust and gently press down with your fingers.
- Bake 10-12 minutes until the lattice is golden.