The best freezer cookbook Freezer friendly recipes, tips and techniques

Sample Recipe Turkey Pot Pie with Biscuit Topping Serves 6 There's nothing better than a pot pie when you need to use up leftover turkey or chicken. If you don't have leftovers, purchase a cooked chicken at your grocery store or roast your own turkey breast. Roast one large bone-in turkey breast (2 lbs [1 kg]) at 350° F (180° C) for 70 to 80 minutes or until juices run clear and thermometer registers 170° F (77° C); immediately transfer to the refrigerator and keep for up to 3 days. Pre heat oven to 400° F (200° C) 12-cup (3 L) Deep Baking Dish, Greased 3 tbsp (45 mL) butter 2 cups (500 mL) sliced mushrooms 1/4 cup (50 mL) flour 1 cup (250 mL) chicken stock 2 cups (500 mL) milk 2 tbsp (25 mL) sherry (optional) 1/2 tsp (2 mL) ground thyme 1/2 tsp (2 mL) ground sage 1/2 tsp (2 mL) salt 3 cups (750 mL) cubed cooked turkey breast 4 cups (1 L) frozen mixed vegetables Freshly ground pepper After Freezing/ Before Serving: Biscuit Topping 1 1/2 cups (375 mL) biscuit baking mix 1 tsp (5 mL) dried parsley 7 tbsp (105 mL) milk In a large saucepan, melt 1 tbsp (15 mL) of the butter over medium heat. Add mushrooms and cook for 4 to 5 minutes or until the moisture has evaporated, but do not brown. Add remaining butter to pan; stir in flour and blend well. Whisk in stock, milk and, if using, sherry. Stir in thyme, sage and salt; bring to boil. Reduce heat to low and cook, stirring constantly, for 3 to 5 minutes or until thickened. Remove from heat. Stir in turkey and frozen vegetables. Season to taste with pepper. Spoon into prepared baking dish. If freezing, see "to freeze" section, below; otherwise proceed with Step 3. Biscuit topping: In a bowl combine biscuit mix with parsley; stir in 6 tbsp (75 mL) milk. Gather dough into a ball, adding more baking mix as required to make dough easy to handle. On a lightly floured surface roll out dough to fit top of baking dish; place over filling. Cut a small vent hole in center of topping. Brush with remaining 1 tbsp (15 mL) milk. Bake in center of preheated oven for 35 to 40 minutes or until topping is golden and casserole is bubbling hot. To freeze Let casserole cool. Wrap well with plastic wrap, then heavy foil. Seal, label and date. Freeze for up to 3 months. To serve Thaw in microwave or in refrigerator overnight. Preheat oven to 350° F (180° C). Unwrap casserole. Proceed with Step 3, above. Excerpted from The Best Freezer Cookbook: Freezer Friendly Recipes, Tips and Techniques by Jan Main All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.