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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

Makes 12 servings


    • 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


Baking Directions:

1. Preheat the oven to 400°F.2. Melt the butter in a large pot over medium-high heat, then add the onion, carrot, and celery.3. Stir them around until the onions start to turn translucent, about 3 minutes.4. Mix in the leftover turkey. Then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 to 2 minutes.5. Pour in the chicken broth and stir it around. Add the turmeric and the salt and pepper. Then add the thyme and pour in the cream.6. Stir the mixture and let it bubble up and thicken, about 3 minutes. (If it seems overly thick, splash in a little more broth.) Turn off the heat. Pour the filling into a 2-quart baking dish.7. Roll out the pie crust on a floured surface, and lay it over the top of the dish, pressing it lightly into the surface of the filling.8. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.9. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)10. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.11. Serve it up by the (big ol’) spoonful!


Variations• To save time, use a store-bought pie crust.• If you do not have leftover turkey, any shredded cooked chicken is just fine. (In the segment, chicken was used)

Perfect pie crust

Makes two 9-inch pie crusts


    • 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


Baking Directions:

1. Combine the flour, salt, shortening, and butter in a large bowl.2. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.3. Beat the egg with a fork and add it to the mixture, along with the vinegar and the cold water.4. Stir it all together until it comes together, adding another tablespoon or two of cold water if it needs the moisture.5. Form the mixture into two balls and wrap them in individual plastic bags. Seal the bags and place them in the freezer. Remove them from the freezer 30 minutes before you need them.

Caesar salad

Makes 8 to 12 servings


  • 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


Baking Directions:

For croutons:Preheat the oven to 250°F. In a small saucepan over low heat, melt the butter in the olive oil. Cut the bread into 1- to 1 ½-inch cubes, then throw them into a large bowl.Drizzle in the butter/oil mixture and toss them until they’re all coated. Stir together the Italian seasoning, kosher salt, black pepper, and red pepper flakes and sprinkle the mixture all over the bread cubes.Toss the bread around to coat. Spread it out in a single layer on a baking sheet and bake for 45 minutes, tossing twice, until the croutons are crisp with just a small amount of chewiness. Set them aside to cool completely.For Caesar dressing:Add the olive oil and garlic to a blender. Add the anchovies. Don’t be grossed out! You won’t even know they’re there. Next, add the Dijon, vinegar, Worcestershire, lemon juice, salt, and pepper.Blend the dressing until totally smooth, then add the Parmesan and blend until smooth again.For salad:Cut the lettuce into bite-size pieces and throw it into a large bowl. Drizzle in three-quarters of the dressing, then toss it around. Sprinkle on the Parmesan shavings, then toss it again.Toss in the croutons (along with all the crispy bits from the baking pan). Taste the salad to check the dressing amount; if you think it needs more, add it and toss the salad.