Thanksgiving Leftovers: Turkey Pot Pie

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It’s not even Thanksgiving, and I already have leftovers from Thanksgiving. These were from a fall festival we had at work held a week before Thanksgiving. With THREE Thanksgiving dinners planned this year, I’m sure there will be a ton more of turkey leftovers.

The best way to deal with leftovers is to re-purpose it, so it doesn’t look and taste like leftovers. We made a turkey (and ham) pot pie with our leftovers, and they taste so delicious. Also, if you have glazed carrots or just any carrots that were leftover from your Thanksgiving dinner, you can use that as well! Everything goes!

Alternatives: May use raw turkey meat instead of leftover turkey. If you like to have a bottom crust for your pie, just double the crust recipe and make a crust for the bottom too! [We like it without because the bottom crust is never quite as crusty as the top one.]

Ingredients for Filling (serves 4)
  • 4 stalks celery, chopped
  • 2 large carrots, chopped
  • 8 to 10 oz of leftover turkey or ham, diced (or you can use uncooked meat, if you’re not making this after Thanksgiving)
  • 1 can concentrated chicken soup
  • 1/2 (soup) can water
Ingredients for Pie Crust
  • 1 1/4 cup flour
  • 3 tablespoons cold butter, diced
  • pinch of salt
  • 1/4 cup iced water

Directions

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In a large pot, add the carrots and celery. Turn the heat on high, and stir every couple of minutes until the veggies are half cooked. The will release moisture, so don’t worry too much about them burning. [If you are using raw meat, push the vegetables to the side, and add the meat on the other side. Stir for about 4 minutes so the meat is partially cooked.]

After the vegetables have sweated out, add the can of concentrated soup and water. Stir, and bring to a boil. After the soup starts boiling, turn the heat down to a simmer, and let simmer for 10 minutes.

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Add the cooked meat to the pot, and mix with the vegetables. Pour the pot pie filling into a pie plate.

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To make the pie crust, combine the flour and salt in a large cold bowl. Cut in the cold chopped butter until a crumbly crust forms.

Add ice water tablespoon by tablespoon until the mixture forms a ball.

Roll out the flour to the size of the pie, and place the pie crust on top of the pie plate, covering the pie filling.

Place the pie in an oven for about 15 minutes at 350, or until the top of the pie is golden brown and crumbly.

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Cut, serve and enjoy!

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