Leftover Turkey Pot Pie
Ok, so this is going to be a quickie post. I’ve got so much going on right now. But, I know if you are like my family…we are getting a bit tired of Turkey. So, here’s a quick twist on it for ya. You can basically use most of your leftovers….in a new way!
That’s right. Other than leftovers and a bottle of wine….this is all I used. So easy. I chopped up 2 carrots and 2 celery stalks and 2 cloves of garlic. I would have used an onion as well if I hadn’t used a TON in the green bean casserole. So, feel free to add an onion or shallot if you need to!
Sauté carrots and celery in 1 tsp EVOO until softened, about 5 mins. Season with Salt and Pepper. Do not brown!
Next, I added my fresh garlic and a handful of fresh parsley I had. Feel free to add any fresh herbs you need to use up!!! Parsley, thyme and sage would all be great additions!!! Sauté about 2 mins, or until the garlic is fragrant. DO NOT BURN THE GARLIC or it will turn bitter.
I took my Green Bean Casserole and my Kitchen Shears and cut any large beans I had into smaller bite size portions. Most Pot Pies call for Cream of Something Soup (or you can use flour and fat). I used the rest of my leftover Green Bean Casserole to act as the “binder” for the pot pie. If you don’t have any GB Casserole left, feel free to sub on of these!!!
Then I just plopped the GB Casserole on top of the Sautéed Veggies and let it warm up so it would mix.
When I got it all mixed together, I took all the little pieces and bits of turkey that you’re not sure what to do with (too small for a sandwich….) and threw them in the pan! If you only have larger pieces, just shred them up with your fingers or chop them up with a knife!
If you have any gravy leftover, this is a great place to use it! It will also act as a “binder” and add a little bit of creaminess to it. I needed a little liquid, so I also added about a cup of white wine. You could use red wine, beer, or stock/broth for this part as well. Just use enough so your pie won’t dry out and it will be creamy!!
Next add any herbs and spices you might want to use. I had smoked my turkey, so I wanted to amplify that flavor. I used a Hungarian Paprika and Thyme.
Next I added a handful (cup or so) of frozen peas. You can add these or leave them out. We just adore peas in our pot pies! Also, you can use 2 cups of frozen mixed veggies at this step if you didn’t have any green bean casserole leftover. That works great!
Simply spray a pie plate and spoon the pot pie mixture in it! Can it get any easier than this?!?!!
Last, roll a pre-made pie crust out an inch or so (or make your own). Be sure it will cover your entire pie with a bit leftover to tuck into the sides of the pan so the toppings won’t spill out. Then cut a few slits in the top! You can brush with an eggwash or with milk to get a nice crisp browned top.
I am right here, right now….at this step. I will bake it 400 for about 30 mins. (until brown and bubbly)
Pictures to follow.
Just wanted to help you out if you were getting sick of leftovers too!