Turkey Pot Pie
So many leftovers, so little choices for moist turkey leftovers. Luckily, this turkey pot pie won't disappoint. If the thought of dried out, reheated turkey for the 3rd day in a row is unbearable, use the rest of your leftovers for the pièce de résistance of the Thanksgiving meal: turkey pot pie!
And since this recipe was originally for chicken pot pie, you can make a chicken pot pie the rest of the year by simply substituting 3 cups of cooked chicken for the turkey.
This includes a recipe link for a homemade crust that is flaky and easy, but you can use refrigerated pie crust, or biscuits for topping. If you want, you can skip the crust top and serve this as a creamy comfort dish.
Turkey Pot Pie
Serves 4 to 6 Time 1 hour, 10 minutes
3 tablespoons canola or olive oil
1 large onion, chopped
1 large or 2 small carrots, diced small
1 large or 2 small celery stalks, diced small
½ cup frozen peas (I use a generous 1/2 cup)
3 to 4 garlic cloves, minced
¾ cup chicken broth (or white wine)
12 ounce (1 can) evaporated milk (or you can use milk)
¼ cup flour
3 cups cooked turkey (white and dark)
¼ cup Parmesan cheese
1 teaspoon salt
¾ teaspoon pepper
¼ cup parley, chopped
1 pie crust
Preheat oven to 425º and set metal rack to middle shelf. Butter (or use nonstick) a 2 Q oven proof dish, pie plate, or 6 to 8 individual ramekins.
1. Add 2 tablespoons of oil to a large sauté pan; sauté onions, carrots and celery over medium heat until softened and golden, about 10 minutes. Season with salt and pepper.
2. Add garlic and half of the parsley; sauté 2 minutes more.
3. Add the remaining oil and the flour; cook for 2 minutes, stirring to incorporate.
4. Add chicken broth and evaporated milk; whisk. Cook over medium high heat until thickened, about 5 minutes. (When a finger is run across the back of a wooden spoon it should leave a deep trail.)
5. Add turkey, peas and the rest of the parsley; stir. Add to casserole dish/pie plate. Sprinkle with Parmesan and add 1 inch pastry strips in a lattice pattern, or place the entire crust over the casserole, but poke holes to vent steam.
6. Bake 40 minutes, until crust is golden.
1. If using a commercially prepared pie crust, look for a brand without trans or hydrogenated fats. Our recipe is enough for 2 crusts, but this freezes well for 2 months.
2. This recipe works equally well with all dark meat, if you have enough.
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