As spring approaches, that means only one thing to many of us; it's turkey season. Some of you may have some leftover turkey in the back of the freezer or are starting to compile recipes you want to cook. Either way, this is a simple recipe that takes your classic pot pie to a whole new level.
My kids love pasta and I get sick of cooking red sauces. This recipe helped me to find new ways to cook what the kids love, but still serve up something their mom and I will love also.
Smoked Turkey Pot Pie Pasta
- 2 cups left over turkey meat
- 1 cup heavy cream
- 2 cups stock, turkey, chicken or vegetable
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 5 cloves garlic, minced
- 1/2 onion, chopped
- 3 tbsp butter
- 3 tbsp flour
- 1.5 tsp cracked pepper
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1 pack egg noodles
- 1 cup frozen peas
- In large skillet or pot, melt butter, add onion, carrots and celery. Sauté until soft, 3-4 minutes. Add garlic, and cook additional 45 seconds.
- Stir in flour, coating all veggies and cook 30-45 seconds.
- Add stock, cream, peas, all seasonings and turkey meat. Bring to a boil, reduce heat to simmer and cook 20-30 minutes.
- While sauce is simmering, bring your noodles to a boil with 2-3 cups of salted boiling water. Cook as directed on package, drain and set aside.
- When your sauce has cooked down and thickened, remove from heat and fold in your noodles, coating evenly. Season with salt and pepper if needed and enjoy.