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In Dining Blogs
Leftover turkey pot pie
This is one way to spice up all those leftovers.  
By Amy L. Schubert RSS Feed
Food Writer

E-mail author | Author bio
More articles by Amy L. Schubert

What is a blog?  For us it is a short blurb that we write when the mood strikes us.  It can be first person, funny or informative. In short, a blog is whatever we want it to be. Published Dec. 1, 2008 at 2:24 p.m.
Tags: thanksgiving, leftovers, turkey pot pie

We tried a new Thanksgiving leftover concoction this year that came out really tasty, so I thought I'd share.

We serve roasted vegetables with our Thanksgiving dinner, so we had leftovers to throw in a pot pie -- if you don't have roasted vegetables on hand, simply rough chop the following and put them on a cookie sheet at 425 degrees drizzled with olive oil and seasoned with salt and pepper. They'll only take about 10-15 minutes to cook -- I like the peppers slightly charred:

1/4 yellow bell pepper
1/4 red bell pepper
1/4 red onion
6 mushrooms
1/2 zucchini
3 spears asparagus

Leftover turkey pot pie with roasted vegetables
Two 9-inch pie crusts (fresh or frozen-if you're using frozen, I recommend the Pillsbury pie crusts that come in a box -- these are the closest to homemade crusts that I've found in the markets)
5 tbsp butter
1/3 cup flour
1/3 cup yellow onion, diced
2/3 cup milk
1 3/4 cups chicken stock
1 can peas, drained
1-1 1/2 cups roasted vegetables
3 cups diced leftover turkey meat (white and dark)
2 russet potatoes, peeled, cut into 1 inch pieces and parboiled (boil in salt water until just slightly tender-a fork should go into it, but not through it)
1 tsp fresh thyme or marjoram
1 tsp dried rubbed sage (or 1/2 tsp fresh sage, minced)
Sea salt and cracked black pepper to taste

Heat your oven to 425 degrees.

Line a 9x9x2 oven-safe casserole dish with your pie crust.

In a medium saucepan over medium -- low heat, melt the butter. When it is melted, stir in the yellow onion and flour to make a thick roux. Season generously with salt and pepper and add herbs.

Continue to stir until the mixture starts to bubble. Remove it from the heat and stir in the milk and chicken stock.

Place the saucepan back over medium heat and bring the mixture to a boil. Once it starts boiling, stir for a minute, then add potatoes, roasted vegetables, peas and turkey. Pour the mixture into the pie crust, and top with the second pie crust, pinching the edges to seal. Use a fork to pierce small holes in the top of the pot pie.

Bake for 35 minutes and serve.

4 comments about this article.
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Posted by smashalinajolie on Dec. 2, 2008 at 11:44 a.m. (report)

we just had leftover turkey in a pot pie last night. i just top my turkey/veggies/sauce mixture with dollps of bisquick with a little bit of garlic mixed in. (cue homer simpson drool sound...)

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Posted by sijan_heights on Dec. 1, 2008 at 4:12 p.m. (report)

I like cobbling together the crust from garlic butter ready made biscuit dough. just sayin

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Posted by Joscasta on Dec. 1, 2008 at 3:37 p.m. (report)

Pillsbury pie crust is not that great.. a little too oily. Try Jiffy Pie Crust mix, much cheaper, you can just add water and roll out with flour to fit your pie pan.

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Posted by daxphillips on Dec. 1, 2008 at 3:12 p.m. (report)

There has got to be something said about turkey and peas this time a year! As I reflect back, and am glad that Thanksgiving is over, I think the turkey pot pie was a highlight of the leftover as well. My version is located at http://www.daxphillips.com/food

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