A virtual cooking class on wheels, the RV Cooking Show takes viewers on adventures to some of the most sought-after or interesting but little known RV locales then creates a healthy, easy destination-related RV recipe in host Evanne Schmarder's RV kitchen. Tune in to our RV TV...it's always delicious!

Friday, November 23, 2012

Turkey Pot Pie - RV Kitchen Recipe

What a great Thanksgiving 2012 we had in my RV kitchen! It was such a beautiful day out that I got the turkey into the crockpot and then headed out to play. I returned a little later than I'd hoped and it was time to take the bird out of the crockpot...but nothing else had been started! Yikes!

I covered the turkey breast with foil and got down to business. It took us about an hour and a half to get everything else prepared and cooked. I was a little concerned about the turkey but that was for naught. It was fabulous...moist, flavorful, and sliced like butter.

Today, like so many of us, I made a delicious turkey, cranberry and stuffing sandwich on sourdough bread with a little mayo, salt, and pepper. Devine! But also like many of us, I've got a lot of turkey leftover - even after a couple more sandwiches. Fortunately, I have an amazing, easy-peasy pot pie recipe that will make quick work out of your leftover turkey. I use all store-bought ingredients in this dish and believe me, it's a comfort food favorite recipe in my RV camper! Give it a go and let me know what you think.

Thanks for letting me join you on this wild RV ride! 

Evanne and the RVCookingShow.com gang

RV Cooking Show's Turkey Pot Pie


2 frozen pie crusts - pot pie needs a top crust

16 oz bag of frozen mixed vegetables (as upscale or basic as you wish)
1+ cups of chunked turkey or chicken (I use half of a rotisserie chicken if it's not turkey season)

2 T butter
2 T flour
chicken broth
1/4 c dry white wine
1/4 - 1/2 c Parmesan or Romano cheese - grated
salt and pepper to taste


Preheat oven to 400 degrees.

Set one pie crust out to thaw.

In a large saute pan cover frozen vegetables with water and allow to simmer until cooked. Remove from pan.

In the same pan, make a roux - melt butter, add flour, stir to combine, allow to brown. (Watch me make a roux in this year's Thanksgiving show - How to Make Gravy)

Add chicken broth. It will seize into a paste at first, continue adding until it's a thick liquid. Add white wine and allow it to bubble about 5 minutes. Salt and pepper to taste. Add more broth if it's thickened too much for your taste.

Add turkey or chicken and veggies to the sauce, allow to warm. Add cheese, allow to melt in.

Pour turkey or chicken/veggie/sauce mixture into frozen crust. Top with thawed crust - you'll probably have too much, trim as needed and press edges together with fork tines to make it look pretty. Cut a few vent slits on the top in an attractive pattern.

Place on a foil covered baking sheet and bake at 400 for 15 minutes then decrease heat* to 350 and bake until the edges are brown and the top is golden.

Remove, allow to cool slightly so the liquid thickens a bit and enjoy. Serve with a fresh green salad and a beverage of choice.


*begin baking at a higher heat to avoid a soggy bottom crust

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