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Left-Over Turkey Pot Pie


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Probably the best way to eat turkey if you aren’t a turkey fan is a pot pie. Which I am not. Unless it is cold on a sandwich.

Left-Over Turkey Pot Pie

Pot pies always take me back to my childhood. My mom used to get me the freezer pot pies and serve them over a bevy of noodles. So so good! One of the few meals I would actually clean my plate.

Contrary to what you might think, just because I am a foodophile now, I was not one way back when.

But back to the topic on hand. The delicious, warm and tasty, feel good Left-Over Turkey Pot Pie.

Left-Over Turkey Pot Pie

Pie Crust

2 1/2 cups AP flour
1 cup unsalted butter
1 teaspoon parsley
1/2 teaspoon sage
1/2 teaspoon rosemary/
1/2 teaspoon thyme
1 teaspoon salt
1/2 cup ice water

Mix the butter with the dried herbs and salt and chill completely. About 2 hours. Cut into chunks.

Put the flour in your food processor and add the butter, process till coarse crumbs appear. Slowly add in the cold water till a soft dough forms.

Chill.

Filling

2 tablespoons butter
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup frozen peas
1/2 cup diced potato
2 cups leftover turkey diced or shredded
1/4 cup flour (I use Wondra and it works like a charm.)
3 cups chicken stock
1/3 cup heavy cream
1/4 teaspoon thyme
1/4 teaspoon rubbed sage
1/4 teaspoon rosemary
1/2 teaspoon parsley
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a heavy bottomed skillet or pan. Add onion, carrots, and celery, and cook until translucent, about 5 minutes.

Add turkey and flour and stir to combine. Saute over medium heat for a couple minutes. Pour in 1/2 the chicken broth and stir. Add more if you like more gravy. If you add too much and it thinks out too much add more flour.

Bring to a low boil and cook to thicken for a few minutes.

Add salt and pepper to taste and the parsley, sage, rosemary and thyme.

Stir and remove from heat.

Butter or spray your pie pans or mini casseroles.

Roll out your dough and press into the pan.

Pour mixture into your pans.

Cover with another rolled out pie crust. Press to seal. Slice small hole in top for vent.

Bake for 30-40 minutes or until golden and bubbly and the crust is done.

Allow to cool for a little bit before serving.

Pro-tip: Place pie pans or mini casseroles on a foil lined pan for easier clean up. The pie will likely bubble over.

Left-Over Turkey Pot Pie


About

Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
Jeff & Heather's website: http://hecooksshecooks.com/ | View all posts by

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