Turkey and Wild Rice Pot Pie #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

This Turkey and Wild Rice Pot Pie is the ideal supper to sustain loved ones. Extra turkey, bright veggies, and wild rice, all combined in a smooth sauce like sauce and finished off with flaky pie batter. Prepare this as one enormous pie or as charming smaller than usual pies. Whichever way this pot pie formula makes certain to be a hit with everybody. It's rich, loaded with new herbs, healthy turkey, and wild rice, and it's past delightful.

Would Black Friday truly be Black Friday without a decent extra turkey supper? It's a fundamental part to any Thanksgiving bundle. What's more, consistently I attempt to share at any rate one better approach to go through the Thanksgiving remains.

A year ago I concentrated vigorously on spending the cranberry sauce. It's consistently the one dish that I appear to have such an extensive amount left finished. In case you're similar to me, and searching for approaches to go through your cranberry sauce, evaluate this cinnamon spiced Dutch child or these ideal popovers, which are both topped with cranberry margarine. Two of my preferred plans, flavorful.

This year, I'm returning to concentrating on turkey scraps, and sharing my first historically speaking pot pie formula. It's sort of difficult to trust I haven't shared a pot pie previously, yet I'm left to be sharing my bend on this work of art.

Also try our recipe Spinach and Avocado Pasta Recipe #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 3 tablespoons salted butter
• 2 small shallots, chopped
• 2 tablespoons fresh thyme leaves
• 1/3 cup all-purpose flour
• 4 cups low sodium chicken broth
• 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• kosher salt and black pepper
• 1 parmesan rind
• 6 carrots, chopped
• 1 cup roughly chopped kale or spinach
• 1 cup cooked wild rice
• 1-2 cups cooked shredded turkey or chicken
• zest of 1 lemon
• 2 pie crust rounds
• 1 egg, beaten

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. Melt the butter with the olive oil in a large skillet over medium heat. Add the shallot, and thyme and cook, stirring often, until shallot is fragrant and golden, about 4 minutes. Add the flour and cook 1-2 minutes, until golden.
3. Gradually whisk in the broth and wine, and season with salt and pepper. Add the parmesan rind. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until mixture thickens slightly, about 10 minutes. Stir in the carrots and kale, and cook until just tender, about 5 minutes.
4. Remove from the heat and add the turkey, wild rice, and lemon zest, season with salt, and pepper. Remove the parmesan rind and discard.
5. Transfer mixture to a shallow 2-qt. baking dish or to 6 (8 ounce) ramekins. Alternately, if using a cast iron skillet, you can bake the pie in the skillet.
6. Gently roll out the pie crust on a lightly floured surface to just the size of your baking dish. If using ramekins, cut crust into smaller circles to fit. Place over the baking dish. Brush with beaten egg, and cut 2 or 3 slits into the pastry with a sharp knife.
7. Place the pies on a baking sheet. Transfer to the oven and bake until the crust is golden brown, 30-40 minutes. Serve with fresh thyme. 
8. 
   

Read more our recipe Mexican Street Corn Salad #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Source : bit.ly/2sfgKf0