The Thanksgiving guests are long gone, you’ve already had a day or two of sandwiches creatively piled high with turkey and fixings, but you’ve still got turkey leftovers. That turkey carcass, broken down and simmered in the oven with water and herbs will yield rich bone broth. And, there’s turkey tetrazzini, turkey chili, turkey quiche and even sweet potato shepherd’s pie to consider. But to keep it easy, our favorite Thanksgiving redux is to tuck leftover turkey into a potpie as we’ve done here. For the easiest do? Put the filling in a Dutch oven and top it with store-bought biscuit dough. If you want it in a pie crust, the quickest way is to use store-bought dough. (We’ve included scratch-made pie crust recipe for those of you who want that option.) The pie filling recipe makes enough for one deep-dish nine-inch pie, or, a small 6-inch pie and 12 mini muffin-tin pies (as shown in the photo.) You can also skip the doughs entirely, and just enjoy the filling as a creamy stew. Either way, happy Holiday wishes from Lost Recipes Found!
Easy Turkey Pot Pie
Ingredients
- FOR TURKEY POT-PIE FILLING
- 2 Tbsp butter
- 1 medium onion, diced to make 1 cup
- 3 cloves garlic, minced
- 1 ½ cup raw carrot, diced
- 1 ½ cup raw celery, diced
- 4 Tbsp flour
- Zest from 1 fresh lemon
- 2 cups turkey or chicken stock
- 2 cups diced leftover turkey
- 1 cup frozen peas, no need to thaw
- 1 Tbsp fresh thyme leaves
- 2 Tbsp fresh parsley leaves, chopped
- 6 fresh sage leaves, minced
- 2, 9-inch deep-dish ready-made pie crusts OR homemade recipe follows
- FOR DEEP-DISH DOUBLE PIE CRUST
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 2 sticks (1 cup) very cold unsalted butter
- 5 Tbsp ice-cold milk
Instructions
- MAKE PIE CRUST (if not using store bought crusts): Place flour, salt and sugar into a sifter; sift into a large, wide bowl. Cut butter into small pieces over flour. Cut butter into the flour using two knives, your fingertips, or a pastry cutter until mixture resembles wet sand with some pea-sized bits of butter still in it. Stir milk into the flour mixture one Tbsp at a time, using a fork to stir lightly until the dough clumps. Spread clean work surface with two pieces of overlapping plastic wrap to make a square. Scoop dough onto the plastic wrap. Pulling the plastic wrap up and around the dough, gently squeeze and gather the dough into a ball. Divide ball in half. Flatten each ball into a disk and wrap each disk in plastic wrap. Refrigerate dough while you make pie filling.
- MAKE FILLING: With oven rack in center position, preheat oven to 350. In a skillet over medium heat, melt butter. Add 1 cup chopped onion and sauté for 5 minutes until onion is soft. Add minced garlic and cook, stirring for 3 more minutes. Remove from heat. Place 1 cup chopped carrot and 1 cup chopped celery in microwaveable bowl with water to cover. Cover bowl with plastic wrap and steam vegetables or 6 to 7 minutes until vegetables are tender. Drain. Add cooked vegetables to onion and garlic in pan. Return heat to medium. Sprinkle vegetables with 4 Tbsp flour. Stir to combine. Add lemon zest and 2 cups stock. Stir until gravy thickens. Stir in diced turkey. Add peas. Stir to combine. Remove from heat and stir in herbs. Roll out and fit one pie crust into 9-inch pie dish. Add filling. Roll out second crust and place over pie. Seal and crimp edge of pie. Cut a few small slits in top crust to vent steam. Bake at 350 for 45 to 50 minutes or until pie crust is golden brown and filling is bubbling.
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