The Best Recipe For Those Thanksgiving Leftovers!
Turkey Pot Pie
Print recipe
| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Total time | 1 hour |
| Meal type | Main Dish |
Ingredients
- 2 tablespoons Butter
- 1 small onion (chopped)
- 2 stalks celery (chopped)
- 3 carrots (chopped or one bag Trader Joe's Parisienne carrots, thawed)
- 2 cups chicken or turkey broth
- 1/2 teaspoon Salt and pepper (may need more)
- 3 heaped tablespoons fresh parsley (chopped)
- 1/2 cup frozen corn (thawed)
- 1/2 cup frozen peas (thawed)
- 2 cups cooked turkey (shredded or cut into cubes (I prefer shredded))
- 2 cups mashed potatoes
- 1 prepared pie crust (thawed)
Directions
| Step 1 | |
|
Melt 2TB butter in large saute pan, add diced onion, celery and carrots. Saute 4-5 minutes over medium heat, stirring occasionally.  | |
| Step 2 | |
|
Add 2 cups chicken broth and bring to a boil. Add Salt and Pepper--you'll adjust this to your taste later.  | |
| Step 3 | |
|
Add 2 TB flour (I like to use Wondra for sauces and broths as it doesn't lump) and stir well. Then stir in fresh parsley, if you don't have fresh, use 2 TB dried.  | |
| Step 4 | |
|
Add corn and peas to broth.  | |
| Step 5 | |
|
Add turkey and simmer 2-3 minutes. Taste the mixture now and add more salt and pepper if desired.  | |
| Step 6 | |
|
Spray baking dish with oil and layer mashed potatoes over the bottom of the dish.  | |
| Step 7 | |
|
Pour vegetable and turkey mixture over the top of the mashed potatoes.  | |
| Step 8 | |
|
Unroll dough (or remove from pie tin if it's frozen in a pan).  | |
| Step 9 | |
|
Grate fresh nutmeg over vegetable and turkey mixture. If you don't have whole nutmeg, sprinkle about 1/4 tsp ground nutmeg over the mixture.  | |
| Step 10 | |
|
Press prepared crust over mixture and remove excess dough hanging over the edge of the baking dish.  | |
| Step 11 | |
|
Cut 3-4 slits in the top for steam to escape, and place baking dish on cookie sheet in case of spillage. Bake at 400 for 20 minutes, remove and cover edges of crust with foil to prevent burning, reduce heat to 350 and bake another 20-30 minutes until the top of the crust is golden brown.  | |
Note
This recipe is very adjustable. Pot pies usually have cubed potatoes which you can add to the broth and simmer for 5 or 6 minutes until tender, and then go on to the next steps. However, I was trying to use my Thanksgiving leftovers which consisted of mashed potatoes, turkey and a frozen pie crust. I added celery and onions and frozen veggies (peas, corn and parissiene carrots-because that's what I had in my freezer) to my leftovers to make a delicious pot pie. You can use whatever frozen or fresh veggies you like and have on hand. Also, if you don't like nutmeg, use other seasonings like sage, thyme, poultry seasoning, or even oregano. Mix these in with the parsley or leave out the parsley all together. The point is to use your leftovers and what you have on hand, and not have to make a special trip to the store. Unless of course, you're really excited about making turkey pot pie from scratch, then by all means go to the store and duplicate this recipe exactly. It did turn out delicious!
Comments are closed.