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Dinner and a Movie: The Indian in the Cupboard

Dinner and a Movie for The Indian in the Cupboard includes recipes for Leftover Turkey Pot Pie and Apple Pie Cups for a fun and easy family movie night

Do you remember this wonderful film based on Lynne Reid Banks’s classic  middle grade novel?  My oldest boy watched this one over and over.  I think it’s one of those movies that every kid wants to live in at some point or other.

In short, this film is perfect for this time of year.  The holidays lend themselves to lessons about tolerance and The Indian in the Cupboard makes the lesson fun. Also, this meal?  Perfect way to use all that leftover turkey.  I mean, I can’t even.

The Indian in the Cupboard

The Indian in the Cupboard is the story of Omri’s best-ever birthday gifts–a plastic Indian from his best friend, Patrick, and an old, locked cupboard from one of his brothers.  The cupboard is magic–it transforms toys into living creatures.  The first thing it transforms is the Indian–a 19th century native named Little Bear who Omri quickly bonds with.  When Patrick discovers Omri’s secret, he brings a cowboy to be brought to life by the cupboard, and there is a serious lesson about tolerance thrown into this beautiful film about the responsibilities of taking care of a living being.  David Keith plays the cowboy with finesse and Litefoot plays the Indian with tender beauty. Also, a younger Richard Jenkins plays Omri’s father, and I just adore him in just about anything.

What’s going to snag your kiddos about this one is the idea that there could be a magic out there that would make their toys come to life.  I’ve never met a kid who didn’t daydream about that very thing.  I mean, Toy Story.

Dinner

Leftover Turkey Pot Pie

This Homemade Leftover Turkey Pot Pie Recipe is a perfect cozy addition to your post-holiday meals and pairs well with the film The Indian in the Cupboard based on the children's novel by Lynne Reid Banks

This is a family favorite around here, especially fun since I got some individual pot pie tins to bake them in.  Though we have homemade pot pie throughout the year, it is a definite post-Thanksgiving meal.  And it’s not too hard to make, either.

What you need:

For the crust:

For the filling:

  • 2 1/2 cups leftover turkey, diced or shredded
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 1/2 lb carrots, chopped
  • 4 cloves garlic,  minced
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 4 medium potatoes, diced
  • 2 cups chicken broth

What you do:

For the crust:

  • Preheat oven to 350F
  • Grease pie pan(s)
  • Sift flour and salt together into a medium bowl
  • Cut in vegetable shortening until of coarse cornmeal consistency
  • Add egg, water, and vinegar
  • Blend until dough holds together
  • If making one large pot pie, divide in half
  • Roll half of dough out to fit your pie pan
  • Roll out other half for the topping and set aside until pie is filled
  • If making individual pot pies, divide dough accordingly
  • Roll out bottoms to fit individual pans
  • Roll out tops and set aside until pies are filled

For the filling:

  • In a medium saucepan, cover potatoes and carrots with water and bring to a boil
  • Boil ten minutes until easily pierce with a fork; drain
  • Melt butter in large skillet
  • Saute onion, celery, and garlic in butter over medium heat until onion is translucent, 2-3 minutes
  • Stir in flour
  • Add diced or shredded turkey and drained carrots and potatoes
  • Stir to mix
  • Add chicken broth
  • Increase heat and bring to a boil, stirring constantly
  • Reduce heat back to medium and stir until thickened
  • Pour mixture into pie shells
  • Top pie shells with rolled dough, pinching edges to close
  • Cut 3 slits in top of crust to allow steam to release
  • Bake 20-25 minutes until crust is golden brown

Dessert

This Apple Pie Cups recipe will provide an easy, delicious snack for your family fun night with the film The Indian in the Cupboard

You’ll notice that these pie crusts are very similar.  That’s because the basic recipe is my go-to never-fail yummy, flaky, oh-so-good pie crust.  And it’s flexible.  Also, I make and can my own apple pie filling, but there are plenty of good options at your local grocery.

Apple Pie Cups

What you need:

For the crust:

  • 3 cups flour
  • 3/4 Tbsp salt
  • 1/4 cup sugar
  • 1 tsp ground cinnamon
  • 1 egg, well-beaten
  • 5 Tbsp cold water
  • 1 tsp vinegar
  • Muffin tin

For the filling:

What you do:

  • Preheat oven to 350F
  • Grease muffin tin
  • Sift together flour, salt, s wdeugar, and ground cinnamon
  • Cut in vegetable shortening until of coarse cornmeal consistency
  • Add egg, water, and vinegar
  • Blend until dough holds together
  • Divide dough in half
  • Roll out one half and cut into individual circles that will fill your muffin tin
  • Press dough into muffin cups to top edges
  • Fill each cup 2/3 full with apple pie filling
  • Roll out other half of dough and cut into individual circles
  • Top muffin cups and press edges of dough together
  • Cut a slit in the top of each cup to release seam
  • Bake 20-25 minutes until crust is golden brown
  • Cool slightly before serving

I mean, throw a scoop of ice cream on that stuff.  Two pies in one night?  Your kiddos will not know what to do with themselves.

Good times.

Love wins,

KT

 

KT Brison
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KT Brison

KT Brison is a former children’s librarian and educator who gave all that up for the most important job in her life—homeschooling her boys.Though she loves the outdoors and rambling around her farm, she can usually be found with her nose in a book. Any book. As long as it has words.
KT Brison
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Latest posts by KT Brison (see all)

About KT Brison

KT Brison is a former children’s librarian and educator who gave all that up for the most important job in her life—homeschooling her boys. Though she loves the outdoors and rambling around her farm, she can usually be found with her nose in a book. Any book. As long as it has words.
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