Thanksgiving Lunch: Homemade Pot Pie with Cranberries

Ingredients:

2 T. butter
1/2 c. chopped celery
1/2 c. chopped white onion
2 T. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. sage
1/8 tsp. thyme
1/2 c. light cream
1/2 c. chicken broth
2 c. turkey or chicken
2. c. chopped (or baby) corn
2 c. chopped ( or tiny) carrots
2 c.chopped white potatoes (peeling optional)

2 prepared deep-dish pie shells (unbaked)
Beaten egg white (optional)

Preparation: Bake empty crust for 5 minutes in 400-degree F preheated oven; set aside and prepare filling, keeping oven on at 400 degrees F.

Melt butter in large saute pan, add celery and onion. When the celery and onions are tender but still firm, blend in the flour and spices. Cook uncovered until bubbly. Remove from heat; stir in cream and broth. Reheat to boiling and boil one minute. Stir vegetables in, mix gently.

Baking instructions: Pour prepared filling into the lightly cooled crust. Add and trim the top crust. Slice four vents into the top (see photo). Cover rim of the crust with foil or pie crust shield. If you like a crispy top crust, lightly brush it with egg white just befor. Bake assembled pot pie for approximately 30 minutes, and let pie sit for 5 minutes before serving.

Serving suggestions: Serve a turkey pot pie with cottage cheese and cranberries (canned or from frozen you have already cooked) on the side. If it is your main Thanksgiving meal, try it with a lightly chilled chardonnay (yes, chardonnay is good again!). If your main turkey dinner will be served later, use shredded, cooked chicken in the pot pie. If your family, friends, and guests prefer red meat you can use tender, chopped roast beef; just be sure to use beef stock instead of the chicken stock, and serve a room temperature cabernet or very slightly chilled merlot. Alternatively, you can make it vegetarian by skipping the meat altogether and adding extra vegetables such as peas or parsnips.

Note: You can prepare this a few days ahead and freeze it. Bake it from a frozen state for 60-70 minutes at 350 degrees F. This recipe also works very well with your turkey leftovers, especially because it freezes and stores well.