I love Thanksgiving and can eat leftovers for days. This year, I tried a new recipe that used leftover turkey. Not only did this save money and time, but it created a new tradition! Below I share the recipe to this yummy Turkey Pot Pie.
The best part of this recipe is that you can substitute chicken if your turkey is all gone. Need other ideas for leftover? Check out my post on what to do with leftovers and learn other money saving tips! This recipe was adapted from Carla Hall’s recipe for The Chew on ABC.
For the Turkey Filling:
- 3 tablespoons olive oil
- 1 onion (diced)
- 2 medium carrots (bite-size pieces)
- 2 celery ribs (bite-size pieces)
- 1 sprigs thyme
- 1 sprigs rosemary
- 1 leaves sage
- Salt and pepper (make sure to taste everything before you bake)
- 4 ounces butter
- 1/4 cup flour
- 1 bay leaves
- 1 quart turkey stock
- 1 1/2 cups cooked dark turkey meat (bite-size pieces)
- 1/4 cup heavy cream
- 1 cup frozen baby peas
In a pot, heat 3 tablespoons olive oil. SautÃ© the onions, carrots, and celery with the thyme, rosemary and sage for 15 minutes. Season with salt and pepper. Make sure to taste everything for seasoning before you bake. Set aside and allow to cool. Remove any herb stems.
In the same pot, melt the butter and whisk in the flour to make a roux to thicken the sauce. Then pour in turkey stock, and whisking to stay smooth. Add bay leaves and heavy cream. Bring the mixture to a boil and reduce to a simmer. (If you have gravy leftover use it instead.) Stir in the vegetable mixture, turkey and peas. Set aside and allow to cool.
In a large casserole dish, place cooked crust on bottom and pour turkey filling on top. Place the raw crust on top and crimp edges around dish. Brush with eggwash and bake in 375°F oven until bubbling and golden brown. I bought my pie crust but you can make your own.
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