2 minute read
Pot Pie
CHICKEN, TURKEY OR VEGETABLE
RECIPE BY PRIYA HUTNER
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EST. 1982 Authentic Mexican made from scratch daily Kings Beach
Indoor & Patio Dining
12:00pm-8:00pm Full Bar
CLOSED ON MONDAYS
(530) 546-4539 - 8345 North Lake Blvd. - Across from the State Beach in Kings Beach
This comforting recipe is perfect for a chilly evening dinner. I use leftover turkey and vegetables for a delicious pot pie. This meal is comfort food at its best. n
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Cooking is a meditation for Priya, it is from that place she curates her menus and recipes to create delicious and nutritious meals for The Seasoned Sage, her company catering to client’s culinary preferences and dietary restrictions. She is also working on a series of cookbooks. Visit her website at TheSeasonedSage.com or contact her at priya@theseasonedsage.com. OPEN DAILY 12-9PM Lakeview Dining
FEATURING: Slow-Roasted Prime Rib | Baby Back Ribs || Baby Back Ribs Full Bar Steaks | Seafood | Pasta | Gourmet Hamburgers | Kid’s Menu
jasonsbeachsidegrille.com • (530) 546-3315
8338 NORTH LAKE BLVD., KINGS BEACH, CA
POT PIE
From the kitchen of: Priya Hutner · Serves 4-6
2 prepared pie crusts 2 T olive oil 2 T butter 1 small onion, diced 1 celery stalk, sliced 2 cloves garlic, sliced 1 large potato, peeled & diced in small cubes ½ pound of cooked chicken or turkey 1 12 oz. bag organic frozen peas, carrots & string beans, defrosted ½ C mushrooms, sliced 1 C chicken or vegetable stock 1 C heavy cream (nondairy milk as a dairy-free alternative) 2 T flour 1 t salt 1 t pepper
In a large pot, sauté onions and celery in oil and butter for 5 minutes. Add garlic; cook for 3 minutes. Add diced potatoes; cook for 5 minutes. Add spices and flour; cook for 1 minute, making sure to mix flour well. Add in stock and cream. Add bagged vegetables, chicken or turkey (omit meat for a vegetarian version) and mushrooms; cook for 3 minutes. Add spices and mix.
Pour it all into one piecrust and top with the second crust. Bake at 375 degrees F for 20 to 30 minutes or until crust is golden brown.
