Try Ree Drummond's pot pie, Caesar salad

With fall here, it's the perfect time for some comfort food. Here, Ree Drummond makes two recipes from her new cookbook, "The Pioneer Woman: A Year of Holidays." Try her turkey pot pie with the perfect pie crust and a hearty Caesar salad.

Turkey (or chicken) pot pie
Servings:

Makes 12 servings

Ingredients

    • 4 tablespoons (1/2 stick) butter
    • 1/2 cup finely diced onion
    • 1/2 cup finely diced carrot
    • 1/2 cup finely diced celery
    • 2 cups leftover turkey, shredded or chopped (a mix of light and dark meat is fine)
    • 1/4 cup all-purpose flour
    • 3 cups low-sodium chicken broth, more if needed
    • 1/4 teaspoon turmeric
    • Salt and pepper
    • 1 tablespoon chopped fresh thyme
    • 1/4 cup heavy cream, more to taste
    • 1 unbaked perfect pie crust
    • 1 egg

Preparation

Baking Directions:

Tips:

Perfect pie crust
Servings:

Makes two 9-inch pie crusts

Ingredients

    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 3/4 cup vegetable shortening, cut into pieces
    • 3/4 cup (1 1/2 sticks) butter, cut into pieces
    • 1 egg
    • 1 tablespoon distilled white vinegar
    • 5 tablespoons cold water

Preparation

Baking Directions:

Caesar salad
Servings:

Makes 8 to 12 servings

Ingredients

  • For croutons:

    • 1/2 cup (1 stick) butter, melted
    • 1/2 cup olive oil
    • 1 loaf French bread
    • 1 tablespoon Italian seasoning
    • 1 tablespoon kosher salt
    • 1 tablespoon black pepper
    • 2 teaspoons red pepper flakes
  • For dressing:

    • 1/2 cup olive oil
    • 2 garlic cloves, minced
    • 4 whole anchovy fillets
    • 2 tablespoons Dijon mustard
    • 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
    • 1 teaspoon Worcestershire sauce
    • Juice of 1/2 lemon
    • Dash of salt
    • Freshly ground black pepper
    • 1/4 cup freshly shredded Parmesan cheese
  • For salad:

    • 2 Romaine lettuce heads
    • 1/2 cup Parmesan shavings

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback