I realize as I’m typing this that many of you have probably already consumed any leftovers remaining from Thanksgiving, but on a rainy day like today any kind of pot pie, leftovers or not, sounds warm and comforting. This is actually my first homemade pot pie…every other pot pie has come from the frozen food section of the grocery store. Besides the lack of ability to make a good ruffled edge on the pie crust, the pot pie turned out to be quite good. The filling was nice and creamy with the occasional crunch of the pie crust in each bite. We managed to eat the whole thing for dinner or I would have shared a picture of the filling inside. Now I just need to find a good recipe for all the leftover ham…
Leftover Turkey Pot Pie
1 pie crust
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery (I omitted this)
2 cups leftover turkey, light and dark, diced (or shredded)
1/4 cup flour
2 cups low-sodium chicken broth
splash of white wine (optional)
1 cup heavy cream
Fresh thyme, chopped
Salt and pepper, to taste
Preheat oven to 400 degrees.
Melt butter in a skillet or Dutch oven. Add onion, carrots, and celery and cook until translucent.
Add turkey and stir. Sprinkle flour over mixture. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken broth, stirring constantly. Splash in wine (if using). Pour in cream and frozen peas. Bring to a slow boil and allow mixture to cook and thicken a few minutes. Add salt, pepper, and thyme to taste.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that its about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving.
Source: Pioneer Woman
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