Turkey leftovers…….after a big Thanksgiving dinner, they seem to haunt you for days on end. In the immediate aftermath of the turkey coma sandwiches filled with turkey, stuffing, and gravy are on the menu. Next you might simply reheat the original meal but after that what do you do with your mounds of turkey? In reality, the possibilities are endless.
Turkey pot pie is one of my all time favorite uses for leftover turkey. Turkey and vegetables cooked in a creamy sauce and hidden beneath a flaky crust make for the ultimate cool weather comfort food. This recipe is an adaptation of one from America’s Test Kitchen. The recipe is extremely flexible; add or subtract vegetables as you like, use more turkey or less, and it will still be good. You can make the pie as one large casserole topped with either a traditional crust, biscuits, or even store-bought phyllo dough or puff pastry if you are short on time. Alternatively, you can make the pies in individual dishes which is my preferred way to serve them. Regardless of the crust you use, make sure the filling in hot when you place it on top otherwise you will end up with a soggy crust.
Serve the pot pies up with some left over cranberry sauce and watch them disappear.
TURKEY POT PIE
For the pie crust:
6 tablespoons cold butter, cut into small pieces
1 1/2 cups all-purpose flour
4 tablespoons cold buttermilk or water
- Using a pastry cutter, two forks, or a food processor fitted with a metal blade, cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal.
- In half tablespoon increments, add the buttermilk or water and stir, cut, or process until the dough just holds together. You might not need to use all of the liquid.
- Divide the dough in half and cover and set one half aside.
- Place the piece of dough between two sheets of waxed or parchment paper. Using a rolling pin roll and stretch the dough into a large circle. Roughly divide the circle into four equal pieces, loosely cover with waxed paper or plastic wrap, and set aside until ready to use.
For the filling:
3 Tablespoons unsalted butter
2 large carrots, peeled and cut into small coins
1 stalk celery, diced
1 medium onion, diced
1/4 teaspoon salt
2 cloves garlic, minced
2 Teaspoons fresh thyme, minced
1/4 cup all-purpose flour
1/4 cup dry white wine
1 1/2 cups low sodium chicken broth
1/4 cup heavy cream
2 bay leaves
3 cups cooked turkey, cut into bite sized pieces
1/3 cup frozen peas
1/3 cup frozen or canned corn kernels
- Pre-heat the oven to 425.
- Melt the butter in a large Dutch oven set over medium heat. Add the carrots, celery, onion, and salt and saute for 5-7 minutes or until the vegetables are soft and the onion is translucent.
- Add in the garlic and thyme and saute for 15 seconds or until fragrant.
- Stir in the flour and wine scraping up any stuck bits from the bottom of the pan.
- Add the broth, cream, and bay leaves and simmer for 8-10 minutes or until the mixture has thickened.
Stir in the turkey until combined. Season with salt and pepper.
- Discard the bay leaves and stir in the peas and corn.
- Divide the filling evenly between 4 oven-proof bowls, mini-casserole dishes or other individual serving dishes. (Alternatively, pour the entire mixture into a single large casserole dish).
- Using the reserved crust, place one piece of dough over the top of each casserole dish. Use a sharp knife to trim the excess dough from the edges of each dish and crimp the edges to form a seal. Cut two or three slits into the top of the crust to allow steam to escape.
- Place the casseroles on a large rimmed baking tray and bake for 20 minutes or until the crust is browned and the filling in bubbly.
- Allow to sit for 5-10 minutes before serving.
For other turkey inspired recipes check out the following:
- Mustard-Dill Turkey Burgers w/ Mustard Dill Slaw
- Turkey and Roasted Red Pepper Panini
- Turkey and Corn Quesadillas w/ Guacamole
- Curry Turkey Salad