Pot pie is one of those classic dishes that take me back to my childhood. Back then it was usually a frozen pot pie and while there is nothing wrong with a little help from the freezer section, making one homemade is actually quite easy! I still take a little help from a store bought pie crust, because not everyone has time to make scratch pie dough, but the filling is homemade and full of goodness. This recipe is so tasty and with Thanksgiving upon us, pot pie is a great way to use up those turkey leftovers! This recipe for easy turkey pot pie is going to be a new cozy dinner staple throughout the holiday season and beyond.
Last week I shared my new favorite risotto recipe where I added pesto to the mix. It's a great recipe if you missed it, but the point here is that you almost always have leftovers after you make risotto. Leftovers that are too delicious to get rid of, and one of my favorite ways to use up my risotto leftovers is to make risotto balls! Being that I could dip most things into marinara sauce (mozzarella sticks, pizza crust, crusty bread...okay so I could did anything carb loaded into marinara sauce), my baked pesto risotto balls are the perfect accompaniment to my love of dipping and marinara.
These little balls of flavor are perfect to serve as an appetizer or as a side dish in my opinion. And since the risotto is the real time consuming part and it's usually already made, you can whip up these risotto balls in a flash! Your guests will be impressed, your kids will love them, and you will look like a kitchen genius.
