When it’s time to use up the left-overs from Thanksgiving dinner it’s hard to beat this savory recipe for Turkey Pot Pie. You can use your favorite two crust pastry recipe or, if you want to speed things up, simply purchase ready-made pie dough and you are good to go!
Yield 1 pie, serves 6
- 1 potato cut into ½” dice
- 1 cooking onion, finely diced
- 2 celery stalks, finely dice
- 2 carrots diced or cut into small rounds
- 3 cloves of minced fresh garlic
- 1/2 cup frozen peas
- 1 tsp ground sage
- 1 T fresh rosemary chopped fine (or 1 tsp dried, ground)
- 1 T oregano chopped fine (or 1 tsp dried leaves)
- 2 T fresh thyme, chopped fine (or 1 1/2 tsp dried leaves)
- 1/2 tsp salt
- grinding of pepper
- 3 cups of chicken stock
- 1 T apple cider vinegar
- 1/4 cup plus 2T butter
- 2 cups cubed left-over roast turkey (skin removed)
Preheat oven to 375 F
- Melt 2 T of the butter in a large saucepan and sauté the chopped onions, celery and minced garlic until they begin to soften.
- Add the rosemary, thyme and oregano. Continue to sauté while stirring for one more minute.
- Add the rest of the vegetables and cook the mixture, stirring frequently, until they are all beginning to soften.
- Now add 2 C of the chicken stock and let this mixture to come to a boil. Turn the heat down and let the ingredients simmer until the potatoes and the other vegetables cook all the way through.
- In a separate saucepan melt the remaining ¼ C of butter and then add the white flour. Use a whisk to stir this into a paste and continue to whisk this roux while it cooks for about one and a half minutes .The roux will turn a lovely golden brown color. Very slowly add the last cup of chicken broth whisking constantly. Continue to cook the sauce for a few more minutes until it thickens.
- Combine this sauce mixture with the simmering pot of vegetables while stirring constantly. Continue to simmer the vegetable mixture until it thickens into the desired gravy-like consistency.
- Add the cubed turkey and when heated through pour this pie filling into an already prepared 9” pie shell. Immediately cover with a pie dough top that has been previously prepared and rolled out. Crimp the edges together. Slice some openings into the top pie crust. This will let the steam escape when the pie is baking and will keep the pie from becoming soggy. Place the pie on the middle rack of the pre-heated oven. Bake for 35 to 40 minutes or until the shell hardens and turns a golden brown.