Leftover Thanksgiving Turkey Pot Pie
Five years ago when I cooked Thanksgiving dinner…HA! I’m kidding.
I know you don’t have time for me to talk a stroll down memory lane.
Let’s get right to the food. More importantly, let’s do something with all those Thanksgiving leftovers in your fridge that are going to get thrown out if you don’t use them.
I totally have an issue with wasting food. I realize this is my issue, it probably stems from my Depression Era raised grandmother, but what it’s turned into is finding creative ways to basically repurpose food.
Meals like Thanksgiving can be pricey, they are also time consuming and fairly labor intensive to get on the table. Considering that and how much that meal yields, I bust my butt to figure out ways to use those leftovers so we don’t toss them.
This is my newest creation that I honestly don’t know why I didn’t think of it earlier.
It’s easy, ironically it also makes for great leftovers (and freezes well, up to 3 months), and the prep is fairly quick especially if you don’t make your own crust.
Pro Tip: unless you are super familiar with making your own pie crust, don’t for this one. I use the pie crust from Trader Joe’s because you get two in the pack and it’s delicious.
Here’s my second tip: while this recipe is easy to follow, it is time consuming between defrosting the pie crust and cooking the actual pie. This isn’t the recipe you plan for the night when you want dinner quickly. Make it on the weekend when you have more time.
Leftover thanksgiving turkey pot pie
Prep time: 20 minutes*
Cook time: 45 minutes
Serves: 6 people
4 tblsp butter
1 small onion, diced
3 carrots, peeled and chopped
3 celery stalks, chopped
1/4 cup flour
2 cups diced leftover turkey
1 1/4 cup whole milk*
1 cup broth
1 cup frozen peas
3 tblsp turkey rub seasoning
Salt and pepper to taste
1 large egg, beaten*
The morning you plan on making this, take your pie crusts out of the freezer and leave them on the counter to defrost.
Preheat your oven to 375 degrees. Grab your pie pan and spray with non-stick spray, and lay one of your pie crusts in the dish making sure it’s evenly spread.
Melt your butter in a large over medium heat, then add in your onion, carrot, and celery. Saute until the veggies are soft, around 8-10 minutes.
Add the flour and mix to coat all the veggies.
Add in the turkey, mixing until well combined.
Add in the milk and the broth, bring to a simmer and then let it cook until it has a creamy consistency, around 5 minutes.
Add in the frozen peas as well as all the spices, stir it until it’s all combined.
Pour your mixture into your pie crust and cover with the second pie crust. Make sure to trim off any excess and pinch the edges. Use your eggs to wash the top of the pie crust and then bake for 35-45 minutes or until crust is golden brown.
Allow to rest for 15 minutes before serving. Enjoy!
Prep time does not include defrosting the pie crust
If whole milk isn’t your thing, non-dairy milk also works as does low fat or skim milk
The egg was is optional
