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Thanksgiving Turkey Pot Pie

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Level: Easy

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Description

This changes every time I make it but the bones of this recipe are the same. So tasty and makes your kitchen smell divine. A great way to use up all your holiday leftovers!

Ingredients

  • FOR THE FILLING:
  • ⅓ cups Butter
  • ⅓ cups Unbleached Flour
  • 1 whole Small Onion, Chopped
  • ⅛ teaspoons Dried Thyme
  • 1 pinch Salt And Pepper, Or To Taste
  • 1-½ cup Chicken Broth
  • ¾ cups Whole Milk Or Light Cream
  • 3 cups Leftover Turkey Cut Into Cubes
  • 2 cups Chopped Mixed Veggies (Use Whatever Veggies You Like; I Used Peas, Corn, And Green Beans)
  • FOR THE CRUST:
  • 2 cups Unbleached White Flour
  • ⅓ teaspoons Salt
  • 1 cup Vegetable Shortening (I Used Earth Balance But Any Kind Will Do)
  • 1 whole Large Egg
  • 2 Tablespoons Ice Cold Water
  • 1 Tablespoon White Vinegar

Preparation

Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion, thyme, salt and pepper to taste. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stir and remove from heat. Stir in turkey and vegetables.

Heat oven to 425ºF. Prepare the pastry (see below). Put one pie crust in a 9-inch pie pan and fill with the mixture. Put remaining crust over top and pinch the edges together. Pierce with a sharp knife or fork for steam to vent. Bake 35-40 minutes until golden brown and bubbling up through slits in the crust.

Note: carrots and celery is awesome in here too. I was out of those 2 veggies so I used what I had.

For the pie crust:

Combine flour with salt. Cut the room temperature shortening into the flour and salt with a pastry blender, until mixture resembles large peas. Beat egg, water and vinegar together. Pour over flour mixture and stir with a fork until moistened. Divide dough in half. Flatten the first half into a circle and roll out between 2 sheets of wax paper. (Doing the crust this way makes it tender as handling it too much will produce a tough crust.) Remove the top sheet of wax paper and invert the crust onto the pie plate. Peel the second sheet of wax paper from the crust and fit the crust into the pan. Once your turkey mixture is in the pan, roll out the second half of the dough (between wax paper again) and invert the top crust over the top of the pie. Seal the edges.

One Comment

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Profile photo of Mamma K (The Broke Kitchen)

Mamma K (The Broke Kitchen) on 11.23.2013

This looks wonderful, My husband found this and asked me to make it with leftovers this year instead of my turkey casserole i usually make:P

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