Leftover Turkey Pot Pie
Just in case you were wondering what to do with all of the leftover Thanksgiving turkey, we thought we'd offer up this fantastic home-made pot pie recipe. Pot pie is not difficult to make, and we made the job even easier by using store-bought pie crust. This recipe makes 12 servings.
PREP TIME: 15 minutes
COOK TIME: 45 minutes
1/2 cup unsalted butter
1/2 cup yellow onion, chopped
1/2 cup carrot, chopped
1 cup celery, chopped
3 cups shredded turkey or chicken
1/4 cup flour
3 cups chicken or vegetable broth, plus a bit more if needed
1/4 cup dry white wine or sherry (optional)
1/2 teaspoon ground nutmeg
Leaves from 2-3 sprigs of thyme
1/4 cup plus one tablespoon heavy cream, divided
1 package store-bought pie crust
Salt and pepper, to taste
Preheat your oven to 375 F.
Melt butter in a large skillet over medium-high heat. Add onion, carrots, and celery. Cook until translucent, about 3 minutes.
Add the turkey meat and sprinkle flour on top. Stir to combine and cook for one minute to get rid of the raw flour taste. Add broth and wine (if using) and stir until mixture begins to thicken, about two minutes. Add 1/4 cup cream and cook for one more minute. If the mixture becomes to thick, add a bit more stock. Remove from heat and add thyme leaves, nutmeg and salt and pepper.
Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Vent the crust with a fork.
Whisk the egg and 1 tablespoon cream together and brush the crust with the egg wash.
Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbling. If the crust begins to get too brown, tent with aluminum foil.
Let rest for about 10 minutes before serving.