Cooking With LSP - Pie

 

"Cooking with LSP!" you exclaim ferociously from your bay window at Boodles, "That old trick?!?" But not so fast, it can be done, here's how.

Look defiantly at Thanksgiving leftovers and instead of problem see solution. In this case a pie, a turkey and mushroom pie and because you want to save on hassle, made in one 10" skillet. That's right, a one skillet pie.

First up, melt some butter and olive oil in heavy metal, put on Tree Top Flyer Best Version Ever, add half a chopped onion, a couple of cloves of chopped garlic, 2 cups of chopped mushrooms, salt and pepper to taste, a tsp of thyme and fry till the onions are translucent, around 5 minutes. Yes indeed, nice and easy.

Behold the vegetables in their fried glory and sort out the jukebox, perhaps Golden Brown is appropriate, then continue. Add 3 tbs of flour to the mix, coat the veg, it'll stiffen, then slowly add 2 cups of homemade chicken broth, stirring. It's not hard, just pour it in and watch the gravy thicken. Result.

Then add up to a cup of milk and stir it into the mix until you get the consistency you want, not too watery, not too thick. Apply chopped up turkey. We got ours from a rancher whose wife had gone to Vegas to run PRA barrel competitions, "Here boys, you take this," and so we did.

Rodeo aside, simmer or rest your pie mix for a while, it takes time for those flavors to become as one delicious one. And then? Cover the beast with pastry and put it in a 400* preheated oven until the crust is golden, around 20 minutes. But no rule, your call.

Go on, shoot the dam pie

Well done, bask in the glory of it all and fall upon your scoff.

Like a Warrior,

LSP

PS. Careful on the salt... word to the wise.