Turkey Pot Hold-the-Pie

Oliver has been such a good dog lately. He's been well-behaved, patient, and loyal, while Brian has been preparing for his doctoral exams over the last 3 weeks. And because the little guy has asked for nothing in return, we decided to surprise him with a tasty, pet-friendly recipe, courtesy of Rachel Ray Magazine. Perhaps you'll want to share it with your puppy, too!

1 tablespoon butter

1 tablespoon flour

1 cup low-sodium chicken broth

1/4 pound deli-sliced turkey, chopped

1 cup frozen peas and carrots, thawed

2 tablespoons chopped flat-leaf parsley

1. In a small skillet, heat the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken broth and bring to a boil over high heat. Lower the heat and simmer until thickened, 2–3 minutes.

2. Stir in the turkey, veggies, and parsley. Cook until heated through, 2–3 minutes. Let cool to almost room temperature before serving. (Makes 4 servings)

Clearly Oliver loved it . . . even though we only had peas, no carrots. He even preferred the leftovers served cold for breakfast!