Homemade Turkey Pot Pie
Need to clear out some Thanksgiving leftovers from your refrigerator? Then make a pot pie!
For the crust, I used my favorite pie crust recipe - The Perfect Pie Crust recipe posted at The Pioneer Woman. The recipe makes two crusts. So, I made my pot pie with both a top and bottom crust. Of course, you could just do a top crust for the pot pie and save the other crust for a dessert recipe!
To prepare the filling:
Adapted from this recipe
1 medium onion, diced
1/3 cup butter
1/3 cup all purpose flour {or corn starch}
1 3/4 cup chicken broth
2/3 cup milk
black pepper and garlic powder, to season
shredded turkey meat
leftover or frozen vegetables {I used green peas, frozen corn, frozen lima beans and also leftover brown rice}
In a saucepan over medium heat, saute diced onion in butter until tender. Add flour (or corn starch) and stir. Slowly stir in chicken broth and milk. Simmer over medium-low heat until sauce thickens. Add seasonings to taste. Remove from heat and set aside.
*If you wish, you can add your veggies to the sauce while it thickens. Since I was using vegetables that were already cooked or frozen, I did not add them in at this point because the baking time would be sufficient enough to cook them.
To bottom pie crust, add shredded turkey and veggies. Then, pour the warmed sauce over the meat and vegetables. Add top pie crust, seal edges and cut slits in top.
Bake in a preheated 425 degree oven for 30 to 35 minutes, or until crust is golden and the filling is bubbly.
To prepare the filling:
Adapted from this recipe
1 medium onion, diced
1/3 cup butter
1/3 cup all purpose flour {or corn starch}
1 3/4 cup chicken broth
2/3 cup milk
black pepper and garlic powder, to season
shredded turkey meat
leftover or frozen vegetables {I used green peas, frozen corn, frozen lima beans and also leftover brown rice}
In a saucepan over medium heat, saute diced onion in butter until tender. Add flour (or corn starch) and stir. Slowly stir in chicken broth and milk. Simmer over medium-low heat until sauce thickens. Add seasonings to taste. Remove from heat and set aside.
*If you wish, you can add your veggies to the sauce while it thickens. Since I was using vegetables that were already cooked or frozen, I did not add them in at this point because the baking time would be sufficient enough to cook them.
To bottom pie crust, add shredded turkey and veggies. Then, pour the warmed sauce over the meat and vegetables. Add top pie crust, seal edges and cut slits in top.
Bake in a preheated 425 degree oven for 30 to 35 minutes, or until crust is golden and the filling is bubbly.
Enjoy!
Mary Ellen
Mmm; that sounds good. To bad I did't make the bird this year! Maybe next year I will stay home and try this.
ReplyDeleteThanks,
Shelby
Turkey pot pie is my favorite!
ReplyDeleteHave you ever tried adding nutmeg?
That looks so good. I've never done a pot pie with left overs before. We normally do turkey soup with thick homemade noodles, which is pretty awesome too.
ReplyDelete