Day 8

In my attempt to work my way through all of my Thanksgiving leftovers I decided that I am quite blessed to have a full fridge, freezer and pantry.  So, given that this time of year is full of excesses, I am going to work my way through what food I do have in the house.  And to make it more interesting, I am not allowing myself one last, go hog wild and stock up on anything and everything trip to the store.  I find it a little sad that I find it sad that a weekly trip to the grocery store is not going to be on my to-do list for a while here.

Due to a recent sale, I am well stocked up on other "essentials" - i.e, toilet paper, paper towels, laundry supplies, dishwasher detergent, etc.

My goal is to not go to the grocery store for the rest of the year.  Right now, the last time I went to the grocery store was Wednesday, November 24th putting me at Day 8 by my calculations. 

I have pretty much made it through all of the Thanksgiving leftovers that didn't end up in the freezer, so I do plan to cook tonight. I'm thinking pot pie given all of the leftover turkey goodness, plus, I have some milk that needs to be used up.  And since I much prefer baking with milk than having to drink it...


Betty Crocker's Classic Turkey Pot Pie

Crust:

- 2 cups Gold Medal all-purpose flour

** I will be substituting whole wheat flour since I used up my all-purpose flour during my Thanksgiving baking

- 1 teaspoon salt

- 2/3 cup plus 2 tablespoons shortening

- 4 to 6 tablespoons cold water

Filling

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cup turkey broth - from my boiled down Thanksgiving turkey :)

1/2 cup milk

2 1/2 cups shredded turkey

2 cups frozen mixed vegetables, thawed

 

Heat oven to 425°F.  Combine flour and salt in a large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.  Mix in enough cold water with fork until flour is moistened.  Divide dough in half.  Shape each half into a ball; flatten slightly.  Wrap 1 ball in plastic food wrap; refrigerate.

Roll out remaining ball of dough on lightly floured surface into 11-inch circle.  Fold into quarters.  Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides.  Trim crust to 1/2-inch from edge or pan; set aside.

In 2-quart saucepan, melt butter over medium heat.  Add onion; cook 2 minutes, stirring frequently, until tender.  Stir in flour, salt and pepper until well blended.  Gradually stir in milk and broth, cooking and stirring until bubbly and thickened.  Stir in chicken and mixed vegetables.  Remove from heat.  Spoon into crust-lined pie plate.

Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle.  Gently fold dough into quarters.  Place dough over filling; unfold.  Trim, seal and crimp or flute edges.

Bake 30 to 40 minutes or until crust is golden brown.  During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.  Let stand 5 minutes before serving.

Tracking of used up items:

- All-purpose flour (11.25)

- Soy milk (11.30)

- Carnation Instant Breakfast packets (12.01)