How are the Holidays treating you so far?  They’ve been great to us.  We just wrapped up our 6th annual Thanksgiving dinner that we host for both sides of the family.  This year we only had 11 people in attendance (we typically have 16-18) so we have plenty of leftovers including lots of juicy smoked turkey.

 

At Thanksgiving dinner, we managed to squeeze everyone into our small breakfast nook table.  We had the option of sitting at the peninsula bar too but everyone chose to EMBRACE bumping elbows instead!

 

Here’s a cute cornucopia bouquet my mom brought us. 🙂

 

And a festive bouquet I placed at my 8 person MAX breakfast nook.  Hah! 🙂

On a side note, my husband accidentally smoked the turkey upside down and we think it was the best mistake ever!  Considering that, the whole cup of herbed butter I shoved under the skin, and the 24 hour soak in a citrus brine, it’s the best turkey we’ve ever made! 

 

Anyway, what did you do with your leftover turkey?  Turkey Sandwiches?  Turkey Tetrazzini?  Have you considered leftover turkey pot pie?  You should because…

IT’S SO GOOD!  My husband said it’s his favorite meal I make. 🙂

Since your leftover turkey is probably LONG GONE I suggest using chicken instead.

 

Here are the ingredients with plenty of wiggle room. You can swap out the shallots for garlic, the peas and carrots for mushrooms or corn, the turkey for chicken, etc. You can even alter the seasonings to your preference.  Just try and keep the measurements the same and it’ll turn out great!

 

You need pie crust; frozen, refrigerated, or homemade.

Frozen pie crust is the best invention on the planet!  You can buy a two pack for just a few bucks… and the recipe calls for two crusts so I suggest checking the freezer aisle at the grocery store if you don’t like making crust from scratch.

 

In order to get the second crust flat, introvert the pan onto a piece of parchment or wax paper letting it come to room temp and then gently flatten it with your fingers.  It might crack a little on the sides but it’s very pliable so no big deal.

 

I’m using leftover smoked turkey, but chicken is always a good choice too.  A couple of small-sized chicken breasts will do the trick!

 

I use frozen peas and carrots but you can sub whatever veggie you want.  Not partial to vegetables?

Opt for an additional 1/2 cup of turkey and 1/2 cup of diced potatoes instead!

 

The seasonings I use create a familiar turkey pot pie flavor.  You can substitute these too if you want.

 

Start by sauteing the diced onion and shallot in butter.  Once caramelized, add the potatoes, peas, and carrots and cook for several minutes.

 

Next, sprinkle with flour.

 

Once the flour is mixed in well add the heavy cream and milk.

 

Then the seasonings.  Now crank up the heat and get the mixture to a low boil.

 

Lastly, add the turkey.  Salt and pepper the pie filling to taste.

 

Fill the first pie shell.

 

And place the second shell on top.

 

Gently pinch together and smooth any cracks.

 

Brush with egg wash and cut slits in the top to help with venting.  Then bake it. 🙂

 

VOILA!

Here it is.  A really good pot pie. 😉

 

Same.

 

 

 

Leftover Turkey Pot Pie

• 2 frozen 9 inch Pie Crusts
• 1 cup Heavy Cream or Half and Half
• 1/2 cup Milk
• 1 cup 1/2 inch diced leftover Turkey or Chicken! 🙂
• 1 cup 1/2 inch diced Potato
• 1 cup frozen Peas and Carrots
• 2 tablespoons Butter
• 2 tablespoons Flour
• 1/2 diced Onion
• 1/2 tablespoon diced Shallot or 1/2 teaspoon minced Garlic
• Egg wash- 1 egg whisked with 1/2 tablespoon water

Seasonings

• 3/4 – 1 teaspoon Salt (to taste)
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Cayenne Pepper
• 1/2 teaspoon dried Sage
• 1/2 teaspoon dried Rosemary
• 1/2 teaspoon dried Parsley

Preheat the oven to 350º F.  On a piece of wax or parchment paper, introvert one of the pie crusts, let it come to room temperature and then gently flatten it with your fingertips.

In a large skillet over medium heat, melt the butter adding the diced onion and shallot and cook until caramelized.  Next add the frozen peas and carrots and diced potato.  Cook for 3-5 minutes or until the frozen vegetables soften up.  Now sprinkle the flour on top and stir until the flour is mixed in well.  Then add the cream, milk, and seasonings.  Increase the temperature to medium high, stirring constantly until the mixture starts to bubble and thicken up.  At last mix in the diced turkey or chicken and make sure to SALT AND PEPPER the filling to taste.

Pour the mixture into the pie shell and gently place the flattened second pie shell on top.  Using your fingertips, pinch together and smooth any cracks.  Brush liberally with egg wash and cut slits on the top crust for venting.  Bake in the oven for 40-50 minutes or until the pie is golden brown.  It pairs great with a salad. 🙂

Serves 4-6 adults.

”Be thankful for what you have.  You’ll end up having more.” – Oprah Winfrey