This pot pie will work with any leftover cooked meat, OR you could double the veg and leave it veget
Promoted by Molly Baz
10 tbsp. of Unsalted Butter
Kerrygold Grass-Fed Unsalted Butter Sticks
¼ cup of All Purpose Flour
Gold Medal All-Purpose Flour
1 ea of Black Peppercorns
Morton Sea Salt Grinder
½ lb of Carrots
Carrot
1 ea of Chicken Eggs
O Organics Hard-Cooked Peeled Eggs
½ tsp. of Crushed Red Pepper
Badia Spices Red Pepper, Crushed
12 oz of Fennel
O Organics Fennel Seed, Organic
2 ea of Frozen Corn
Goya Whole Kernel Corn
6 oz of Kale
Kale
1 ea of Kosher Salt
Morton Coarse Kosher Salt, 16 Ounce
¼ cup of Lemon
Lemon
3 oz of Parmigiano Reggiano
Galli Shredded Parmigiano Reggiano
¼ lb of Parsnip
Parsnips
¾ cup of Placeholder
Gregory Vineyards White Wine, Lady Grits
¼ lb of Rutabagas
Rutabaga
1 ea of Sage
Aqua ViTea Kombucha, Organic, Strawberry Sage
¼ lb of Turnip
Turnip
2 ea of White and Yellow Onion
Dalena Farms Small Yellow Onions
6 ea of Whole Garlic
World Variety Produce Garlic
4 ¼ cup of Whole Milk
Lucerne Milk
1 lb of Whole Turkey
Godshall's Turkey Bacon
A Very Green and Creamy Lasagna (with Potatoes & Mortadella)
Super Smoooooth Hummus with Brown Butter and Paprika Sizzled Chickpeas
Coconut Rice Pudding