Revamping Thanksgiving Leftovers into Turkey Pot Pie

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It’s Turkey Time

Gobble, gobble everyone!  Thanksgiving happens to be one of my most favorite holidays and holiday meals. The turkey, the pies, the sea of side dishes, the smells, family, and most importantly giving thanks. One of the greatest benefits of Thanksgiving happens to be all the leftovers! Cream of turkey over biscuits, turkey and vegetable soup, turkey sandwiches, and my turkey and broccoli pot pie!  YUMMMM! What is your favorite way to transform your leftover turkey?  Ohhhh, and don’t forget to make turkey stock with the carcass and freeze it for later.

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The Basics of Pot Pie

Pot pie is composed of vegetables, meat (or not), a creamy sauce, and a crust. It’s actually much easier than one may think to pull together a pot pie, and it’s a great way to up-cycle your leftover meats into a delicious leftover meal.  In order to make the cream sauce ditch the idea of using cans of cream of condensed soups.

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Steps to Making Pot Pie

1. Mise en place (get all of your ingredients out and ready–this step will save you valuable time in the end)
2. Chop up all of your vegetables and meat.
3. Sauté your aromatic vegetables (onions, carrots, celery, peppers, garlic, and/or mushrooms)
4. Next boil your potatoes until almost tender…for this recipe we actually blanch our broccoli in the potato water, too to save time and water
5. Then you add in the makings of a roux: flour, butter, and seasonings–cook for 3 minutes
6. Add in stock and simmer for 10 minutes
7. Then splash in cream and simmer just a bit…check those seasonings
8. Pour into a pie pan or Dutch Oven and top with a pie crust (homemade or store bought)
9. Bake for 30-40 minutes or until crust is golden
10. To freeze, you can do it before baking and it’s good for a month

See the steps below in the gallery:

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Turkey & Broccoli Pot Pie

Ingredients:

• 1 Tablespoon olive oil
• 1/2 onion, finely chopped
• 1 small carrot, finely chopped
• 1/2 small bell pepper, finely chopped
• 1/2 cup chopped mushrooms
• 1 cup broccoli florets
• 1 cup chopped potatoes
• 2 Tablespoons butter
• 3 Tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon thyme
• 2 cups chicken stock (low-sodium)
• 1/4 cup cream
• 1 pie crust

Directions: 

1. Preheat oven to 350*F or 180*C
2. Sauté olive oil, onion, carrot, and bell pepper for 3 minutes.
3. Meanwhile, place potatoes in a small saucepan and cover with cold water. Bring mixture to a boil and simmer for 5 minutes. Then add broccoli and blanch for 1 minute. Drain and run under cold water for 30 seconds.
4. Next, add mushrooms to sauté pan. Cook mushrooms for an addition 3 minutes.
5. Add in butter, flour, and seasonings to pan and cook for 3 minutes to toast flour and melt butter. Add in cooked potatoes and broccoli and pour in stock and simmer for 10 minutes. Adjust seasoning as needed.
6. Add in a splash of cream and cook over medium heat for an additional 5 minutes or until thickened.
7. Pour into a Dutch oven or pie pan and cover with pie crust. Create slits in pie crust to allow steam to escape.
8. Bake at 350 degrees (or 180*C) for 30 – 40 minutes or until golden brown. If using a convection oven watch the crust, if it becomes golden too fast cover and continue baking.

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Not what we say about our blessings, but how we use them, is the true measure of our Thanksgiving. –W.T.Purkiser

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