Rana's World Famous, Thanksgiving Weekend, Turkey Potpie Recipe

I hope that each of you had a very blessed holiday!

I sure did. Friends and family from afar, good food, endless fellowship, holiday music, decorating for Christmas, and pie. Let's not forget the pie. Can I just tell you that my bff made us a pecan pie that was SO VERY yummy. And she drove it over, hot from the oven. Just because. She is THE BEST bff ever!

So, did you notice the little recipe swap/hop icon that recently appeared on my sidebar? Well, it is time for the swapping and hopping and cooking to begin!

My recipe is adapted from one given to me by a lady I met several years ago at a quilting retreat. We were all making story quilts and her's was about the time she had spent studying at the Le Cordon Bleu in Paris France. (WOW!) And as we sewed, she shared some fabulous recipes with us. All from memory, mind you, because that is one of the requirements of the school. You have to KNOW how to make the dishes. Apparently recipe cards are just for us whimpy, novice cooks!!

Now, you may think that you don't really like butternut squash or that you have never bought a fennel bulb in your life. Believe me, I understand. My guy hates squash and I had never bought fennel either, but this recipe is absolutely worth it. And my guy can eat the entire pie all by himself, squash and all!

Rana's World Famous, Thanksgiving Weekend, Turkey Potpie.

4 cups of leftover turkey
3 med potatoes
7 med carrots
1 med butternut squash
1 fennel bulb-sliced
2 med yellow onions-sliced
2 sticks of butter
1/2 cup flour
4 cups chicken broth
1 cup heavy cream
1 bag frozen peas with pearl onions
Salt and Pepper to taste
1/2 recipe of Martha Stewart's Pate Brisee (freeze the other half to use later)

1. Make the pie dough (Pate brisee) and put into fridge to chill.
2. Chop turkey into bite sized pieces. Set aside.
3. Peel and chop potatoes, carrots and squash.
Place in a dutch oven, cover with water and bring to a boil.
Boil hard for 10 minutes.
Drain veggies and set aside.
4. Using the same pot, melt butter.
Add onions and fennel and saute till soft.
5. Stir in flour.
6. Add chicken broth and stir well.
7. Continue to stir while adding the cream.
8. Gently fold in the cooked veggies, turkey and peas/onions.
9. You can add up to 1 more cup of cream if needed.
10. Turn off heat.
11. Roll out pie dough and place it on top of the hot filling.
12. Place in oven, uncovered, and bake 1 hr at 350.
13. Get some spoons and enjoy the best potpie you will ever eat!!

Mine bubbled over the crust, but not to worry. It will still be de-lish!