Doubling your efforts on one day can really help you out later in the week. One of my new found favorite ways to do this is with a turkey breast. Early in the week I get a 3-4 lb. turkey breast roast, baste it with melted butter, salt & pepper it, shake on my favorite garlic-basil seasoning and put it in the crock pot on low for at least 6 hours. That's the main entree for dinner that night, but later in the week, when leftovers are the last thing you feel like having for dinner, I take the leftover turkey breast and make a quickie-pot-pie with - you guessed it - 6 ingredients. This also works with leftover chicken breasts or a store-bought rotisserie chicken.
Quickie-Pot-Pie
1 package (2 count) refrigerated pie crusts
2 cups shredded turkey or chicken
1 cup frozen mixed vegetables or 1 can Veg-All
1 t. sage
1 (10 3/4 oz) can cream of chicken soup
1/2 cup low-fat milk
Preheat oven to 450 degrees. Unfold pie crust and form on bottom of 8x8" pie pan.
Mix turkey or chicken, vegetables, sage, soup and milk in a bowl. Place mixture in middle of pie crust and spread evenly.
Unfold second crust and lie over top of pie pan. Press and crimp edges with the tines of a fork.
Place generous number of fork holes on top of crust to allow steam to vent. Bake for 35 minutes on the top rack, covering crust edges with foil after 15 minutes of cooking. Let cool 10 minutes before eating.
Enjoy!!
p.s. Thanks to my best friend from high school, Michelle, for this tasty recipe!
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