The Complimentary Spouse usually takes care of all the cooking here at Camp David but, after watching him hard at work all day yesterday for Thanksgiving, I decided it was finally my turn to make dinner.
I promise Principal Skinner’s recipe for steamed hams never crossed my mind.
After researching some ideas for Thanksgiving leftovers, I found a promising recipe for turkey pot pie. Who doesn’t love a pot pie? And, even though it’s about a chicken pot pie, who can resist singing the song?
Britt helped out a little bit with the chopping, but I did everything else myself. In anticipation of tomorrow’s Iron Bowl, I even carved the Alabama logo into the pie crust.
I don’t think the finished pie will win any awards for looks. The crust looked pale, and it’s clear I had no idea what I was doing when I crimped the dough together.
So, the pot pie wasn’t visually appealing. What about the taste? Pretty damn good, if I say so myself. The filling was thick and creamy, with a good ratio of vegetables to meat. I was worried I had put in too much seasoning, but the taste was just right. It was hard to cut a neat slice, but I think that’s true for all pot pies.
Britt and I both had seconds and polished off about half the pie.
I’ll be making this recipe again with a few minor tweaks. But not for a while. I don’t want Britt to get used to being on the receiving end of a home-cooked meal.