Pot Pie

3 c. chopped meat of choice (chicken, beef, turkey)
veggies of choice (potatoes, carrots, broccoli, peas, onions, etc.)
1 T. worchestershire sauce
salt and pepper to taste

Combine all in a saucepan. Cover with water and cook until veggies are soft and meat is tender. Drain water. Pour all into a 9x13 pan. Combine with gravy flavor of choice (chicken, turkey, brown, mushroom).

Crust:
1 c. flour
1/4 t. salt
1 t. baking powder

Mix and cut in 1/2 c. shortening.

1 egg, beaten
3 T. milk

Mix with a fork and add to flour mixture. Stir gently until combined. Roll out like a pie crust. Top the chicken and veggie mixture. Bake at 375 degrees for 35-40 minutes.

Brined Turkey

1 turkey or turkey breast
2 c. pickling salt
1 c. sugar
5 gallon bucket

Place turkey in bucket and fill so water covers turkey. Remove turkey to a platter while you mix brine. To water in bucket, add salt and sugar. Mix well and put turkey back in bucket. Seal lid completely. Leave in brine for 2-3 days. Remove turkey, rinse the brine off and prepare for baking.

**If it's winter, I just usually leave the bucket in my garage. If not, then I just add ice to the brine to keep it cold.