Thanksgiving Leftovers: Turkey Pot Pie
Once you and your family come out of your Thanksgiving dinner comas, it’s time to figure out what to do with the leftovers. Overloaded turkey sandwiches are a must! But, if you’re looking for comfort food to eat while lounging around during the big football game, think about making some Turkey Vegetable Soup with Stuffing Dumplings or this amazing Turkey Pot Pie:
What you’ll need
- Store-bought or homemade pastry (enough for top and bottom crust).
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 medium potatoes, diced
- 4 tablespoons butter
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- Salt & pepper (to taste)
- 2 cups water
- 2 cubes of chicken bouillon
- 1-1/2 cups cooked turkey, cubed
- 3 tablespoons all-purpose flour
- 1/2 cup milk
How it’s done
- Preheat the oven to 425 degrees fahrenheit.
- Coat work surface with light layer of flour. Cover roller with a light coating of flour. Roll 2 pieces of pastry out to about 12 inches each in diameter.
- Line a 10 inch pie plate with one of the dough layers; gently pressing the dough into the plate.
- Cover the 2nd piece of dough with plastic wrap and set it aside for now.
- Melt 2 tablespoons butter in a large skillet over medium heat.
- Add onion, celery, carrots, parsley, oregano, salt and pepper. Cook around 5-7 minutes until veggies are softened, stirring often.
- Stir in water and bouillon. Bring mixture to a boil.
- Add potatoes. Reduce heat until medium low.
- Cook until potatoes begin to become soft.
- Meanwhile, in a medium saucepan, melt 2 tablespoons of butter.
- Add flour and whisk with the butter for about 30 seconds.
- Stir in milk until sauce thickens.
- Add turkey cubes, stirring them gently into the mix.
- Add turkey mixture to the vegetable mixture and simmer until it starts to thicken (about 5 minutes).
- Remove pan from the heat and allow it to cool for about 5-10 minutes.
- Add the filling to the pie crust.
- Add the second layer of dough to the top of the pie.
- Crimp the edges and remove extra dough hanging over the pie dish.
- Optional: brush the top layer of dough with an egg wash (whisk together an egg yolk with 2 tablespoons of milk).
- Cut small slits into the dough for steam to escape.
- Place pie dish on a baking sheet and bake for 15 minutes.
- Lower temperature to 350 degrees and bake for another 20 minutes.
- Let the pie cool for a few minutes and enjoy!
If this seems like too much work for what you’d hoped would be a lazy afternoon, you can definitely make this pie in advance. Just keep it in the fridge and pop it in the oven when you’re ready to eat.
How do you plan to take care of the leftovers this Thanksgiving?