Thanksgiving is right around the corner, and you know what that means… leftover turkey! Instead of letting it sit in the fridge, turn those leftovers into a cozy comfort dish everyone loves. Our classic pot pie is the perfect way to repurpose turkey, but if you’d rather stick with tradition, chicken works great too. This recipe is hearty, flexible, and delicious any time of year. Holiday season or not!
Ingredients:
3 celery stalks
3 medium carrots, peeled
1 large onion
½ cup frozen peas(optional)
4 tablespoons butter
2 cups cooked, shredded turkey
¼ cup flour
2 ½ cups chicken or turkey broth
1 cup heavy cream
1 teaspoon ground thyme
1 teaspoon salt
black pepper to taste
1 unbaked pie crust
Directions:
- Preheat the oven to 400.
- Chop the celery, carrots, and onion.
- Melt the butter in a large pot or cast iron skillet over medium heat and add the veggies, sautéing for about 5 minutes. Include the peas here too, if using.
- Add the shredded turkey to the pot and stir to combine. Evenly sprinkle the flour over the top and stir.
- Pour in the broth, stirring constantly. Bring to a simmer over medium low heat until thickened, just a few minutes.
- Pour in the heavy cream and add the salt, pepper, and thyme. Again bring to a gentle simmer until thickened.
- Pour the turkey filling into a deep dish pie plate or a small casserole dish. Or if using a cast iron skillet, leave it in the skillet.
- Roll out the pie crust and lay it on top of the turkey mixture, cutting a few slits on top to allow steam to escape.
- Bake for 30 minutes until the crust is browned.
What’s better than a warm, comforting pot pie? This one truly steals the show. Serve it with crusty bread, a fresh side salad, or enjoy it all on its own. No matter how you plate it, it’s a guaranteed crowd-pleaser.
Enjoy,
Katie + Beth | Twins at the Table
