Dad’s Leftover Turkey Pot Pie
Do you ever find yourself wondering what to do with all those leftover Thanksgiving turkey? Instead of the same old turkey sandwich, why not try making a delicious turkey pot pie? It’s a comforting and hearty dish that the whole family will love. Plus, it’s a great way to use up those leftovers and reduce food waste. In this article, we’ll share a recipe for Dad’s Leftover Turkey Pot Pie and show you how to make it step by step. Let’s get started!
The Perfect Use for Leftover Turkey
Leftover turkey can sometimes be a challenge to use up, but with this turkey pot pie recipe, you’ll have a crowd-pleasing meal in no time. Imagine tender chunks of turkey, mixed with vegetables and a creamy sauce, all encased in a flaky pastry crust. It’s like a warm hug on a cold winter’s day.
Ingredients You’ll Need
Before we dive into the recipe, let’s go over the ingredients you’ll need for Dad’s Leftover Turkey Pot Pie:
- Leftover turkey (about 2 cups)
- Vegetables (carrots, peas, corn, celery, etc.)
- Onion and garlic
- All-purpose flour
- Chicken broth
- Milk or cream
- Pastry dough
- Salt and pepper
Step by Step Instructions
Now that you have all your ingredients ready, let’s walk through the step-by-step instructions to make Dad’s Leftover Turkey Pot Pie:
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add the onion and garlic, and sauté until translucent.
- Add the vegetables and cook until they are tender.
- Sprinkle flour over the vegetables and stir to coat evenly.
- Pour in the chicken broth and milk or cream, stirring constantly until the mixture thickens.
- Add the leftover turkey and season with salt and pepper to taste.
- Transfer the filling into a baking dish.
- Roll out the pastry dough and place it over the filling, sealing the edges.
- Make a few slits in the pastry to allow steam to escape.
- Bake for about 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Let it cool for a few minutes before serving.
And there you have it! Dad’s Leftover Turkey Pot Pie is ready to be enjoyed. Serve it with a side salad or some cranberry sauce for a complete meal.
Frequently Asked Questions (FAQs)
Q: Can I use frozen vegetables instead of fresh ones?
A: Absolutely! Frozen vegetables work just as well in this recipe. Just make sure to thaw them before adding them to the skillet.
Q: Can I make the pie crust from scratch?
A: Of course! If you prefer homemade pie crust, feel free to make it from scratch. Just follow your favorite pie crust recipe and use it in place of the store-bought pastry dough.
Q: Can I freeze the pot pie for later?
A: Definitely! Dad’s Leftover Turkey Pot Pie can be frozen for up to three months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and bake as directed.
Q: Can I add other seasonings or herbs to the filling?
A: Absolutely! Feel free to add your favorite herbs and seasonings to the filling to customize the flavors. Thyme, rosemary, or sage would be great additions.
Q: How long will the leftovers last in the fridge?
A: Leftover turkey pot pie can be stored in the refrigerator for up to three days. Just make sure to cover it tightly with foil or transfer it to an airtight container.
Q: Can I use chicken instead of turkey?
A: Absolutely! If you don’t have leftover turkey, you can easily substitute it with cooked chicken. The flavors will still be delicious.
Q: Can I make individual-sized pot pies?
A: Definitely! If you prefer individual-sized pot pies, you can use ramekins or small baking dishes instead of a large one. Just adjust the baking time accordingly.
Q: Can I use puff pastry instead of regular pastry dough?
A: Absolutely! Puff pastry will give your pot pie a flakier and lighter texture. Just make sure to follow the baking instructions on the puff pastry package.
Q: Can I add cheese to the filling?
A: Of course! If you’re a cheese lover, feel free to add some grated cheese to the filling for an extra layer of flavor. Cheddar or Swiss cheese would work well.
In conclusion, Dad’s Leftover Turkey Pot Pie is a fantastic way to use up those Thanksgiving leftovers. It’s a comforting and delicious dish that will warm your heart and your belly. Give it a try and see how it becomes a family favorite!
Dad's Leftover Turkey Pot Pie
- 2 cups of peas and carrots , frozen
- 2 cups of green beans , frozen
- 1 cup of celery , sliced
- ⅔ cup of butter
- ⅔ cup of onion , diced
- ⅔ cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- ½ teaspoon of celery seed
- ½ teaspoon of onion powder
- ½ teaspoon of Italian seasoning
- 1 ¾ cups of chicken broth
- 1 ⅓ cups of milk
- 4 cups of cooked turkey , cubed (leftover)
- 2 packages (14.1 ounces each) of pastry for a 9-inch double-crust pie
- Paraphrased Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a saucepan, combine frozen peas, carrots, beans, and celery. Add enough water to cover and bring to a boil. Simmer until celery is tender, approximately 8 minutes. Drain.
- In a separate saucepan, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Whisk in flour, salt, pepper, celery seed, onion powder, and Italian seasoning to form a paste. Slowly whisk in chicken broth and milk until incorporated. Bring to a simmer and cook, whisking constantly, until the sauce thickens, approximately 3 to 5 minutes.
- Remove the thickened sauce from heat. Add cooked vegetables and cubed turkey to the sauce and stir until well combined.
- Prepare two 9-inch pie dishes. Place one pie pastry into the bottom of each dish. Divide the pot pie filling evenly between the two dishes. Cover with the remaining pie pastry, sealing the edges by pinching and rolling them together. Cut several small slits in the top pastry to allow steam to escape. Place the pies on baking sheets.
- Bake in the preheated oven for 15 minutes. Check the top crusts for browning; if they are browning too quickly, cover with aluminum foil. Continue to bake until the crusts are golden brown and the filling is bubbly