I love pot pies and my turkey pot pie is not only a great way to use up your leftover turkey, its the perfect comfort food.
Got leftovers? Make Turkey Pot Pie.
We got through another holiday without incident, everything turned out well, and we ate until we almost burst! Now my dinner was no monumental undertaking, not like some of the incredible meals I have seen my friends prepare. So even though I prepared enough food for 12, I only fed 4……well 6 if you count my furbabies!
I never get too crazy at Thanksgiving, the menu is pretty much just a repeat from year to year, items are expected, and while my wife is very tolerant of my new dishes, Thanksgiving is not the time for experimentation, and I’m ok with that. I’m pretty much a traditional kind of guy when it comes to Thanksgiving.
We had a simply seasoned roasted bird (18 lbs this year), Potato bread stuffing (including giblets and mushrooms), mashed Yukon gold potatoes (skin off for thanksgiving), coleslaw ( both of our stomachs aren’t real happy afterward but we love it), and for the veggies I did venture off the norm a bit, instead of sweet potatoes we had roasted butternut squash (since neither my wife nor I like sweet potatoes), and I roasted a yellow cauliflower, it was excellent ( so much for the heralded green bean casserole).
I did also make some homemade orange cranberry sauce.
And for dessert my famous pumpkin pie with fresh whipped cream.
What I had at the end of the meal were leftovers!! I packed up food to go for our guests, and still ended up with enough food for the next few days.
My wife loves my chicken stew, so I thought why not turn them into Turkey Pot Pie.
I made a batch of pie dough and got it into the fridge to chill, while I prepped the veggies. Everything came together, and while it cooled down just a bit (didn’t want to melt the pie crust), I relaxed for a few minutes.
If you’re looking for more ways to enjoy your leftover turkey, you’re going to love these recipes!
Turkey Pot Pie
- 2 cups turkey meat chopped
- 3 carrots peeled and sliced
- 3 stalks of celery cleaned and sliced
- 1 small onion diced
- 3 small potatoes diced, skin on
- 6 oz mushrooms sliced
- 4 oz peas optional
- 1 1/2 sticks butter
- 1 cup flour
- 3-4 cups turkey or chicken stock
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tbsp sea salt
- 1 1/2 sticks butter cut into 1/2 inch pieces
- 2 large egg yolks
- 1/4 cup ice water
- Preheat oven to 350 degrees
- In a food processor ( or any way you like) mix the flour and salt. Pulse 3 times to mix
- Add butter pieces and pulse 6 times to make a coarse grain
- Add egg yolks one at a time and pulse 2 x after each addition
- Add ice water and pulse 3 times
- dump into a bowl and finish mixing, and form three balls.
- Wrap each ball and flatten into discs, refrigerate for at least 30 minutes.
Pot Pie Filling
- Add butter to a large saute pan or pot
- add all your prepped veggies to butter and saute for about 8 minutes, or until they look partially cooked.
- add in flour and mix well to make a roux in the veggies, turn down the heat and continue cooking for about 5 minutes.
- Add in 3 cups of your turkey or chicken stock to make the gravy for the pot pie. If it looks too thick add in another cup of stock.
- Season with salt and pepper and allow to cook on low heat for about 15 minutes.
- At this point let the mixture cool down a bit.
- While it's cooling, remove your pastry dough from the refrigerator and allow it to warm up slightly for about 10 minutes.
- Roll out each circle of dough, big enough to top whatever small casserole dish you may have.
- Fill each casserole almost to the top with your prepared turkey filling
- Place dough on top of the filling, and crimp around edges, finished crust any way you like.
- Brush dough with beaten egg, and make 4 slits in the top of the dough
- Place pot pies in preheated oven for about 20 minutes or until the crust gets a rich golden brown color.
- Serve as is or with lightly buttered noodles, or any side you may like.