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Recipe: Turkey Pot Pie

Turn your leftover turkey into something delicious.

Did you find yourself with some extra turkey from Thanksgiving, but don't want another turkey dinner. Do yourself a favor and make this.

I am not a huge turkey fan but always take some turkey home just to make this pot pie. You could also use chicken if you don't have turkey.

Turkey Pot Pie (From: Pioneer Woman)

  • 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
  • 2 cups leftover turkey,diced or shredded
  • 1/4 cup flour
  • 2 cups low-sodium chicken or turkey broth
  • splash of white wine (optional)
  • 1 cup heavy cream
  • Frozen peas (optional)
  • 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 (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it’s 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.

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Betsy Gasior November 27, 2012 at 09:37 PM
Just logging on to see this recipe. I make this recipe (it is quite tasty) in several different ways. First, I prefer two crusts, one on top and one on the bottom. It makes for easier slicing instead of just scooping. Second, I love adding cranberries (Craisins) when I sautee the celery to add some extra zing. Third, I use a package of frozen mixed veggies instead of just peas. Fourth, for an even different flavor, I add curry. When I add curry, I replace the Craisins for golden raisins and add apples. :d
Corey Butler Jr. November 27, 2012 at 09:51 PM
Yum—to both.

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