Leftover Turkey Pot Pie!

We had our Christmas at my mom’s house yesterday, and she sent me home with some leftover turkey.  This inspired me to make one of my favorite leftover turkey meals.  I thought I’d share the recipe here.

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YUM, it’s out of the oven and looks delicious!

Turkey Pot Pie

1/2 lb sausage, sliced
1 onion, chopped
Optional: chopped celery, mushrooms, peppers, or any other vegi’s that you have in the fridge that you want to toss in.
1/4 cup butter
1/2 tsp dried thyme, or 1 tsp fresh thyme
1/3 cup flour
1 3/4 cups milk
1-2 cups leftover chopped turkey
1/2 cup frozen peas
1/2 cup frozen corn

Preheat the oven to 425.  Melt the butter in a frying pan, and sauteing the sausage, onion and any other celery or mushrooms, etc that you’re putting in your pie.  When the sausage is cooked and the vegi’s are soft, add the flour and the thyme to make a roue.  When the flour has been absorbed by the melted butter, stir in the milk slowly.  If you have any leftover white wine in the fridge, you could also deglaze the pan with some wine first (we don’t have any leftover wine 🙂 ).  When the sauce has thickened add some salt and pepper to taste, and the turkey. Add the frozen vegis.

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Divide the pie contents between two pie plates; one for tonight, and one to freeze.  I prefer to only use pastry on the top of the pie to save on calories, but you could also have pastry in the pie plate before adding the turkey mix.  

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Top with rolled out pastry and punch a few holes in the pastry to let the steam escape.  I’ve included an easy food processor pastry recipe, but you could also use a frozen pastry crust.  Bake in a 425 degree oven for 30 minutes, or until the crust is browned nicely and the sauce is bubbling.  I do not bake the pie that goes into the freezer, it get’s covered in foil, and put in a large ziplock bag labeled with the date and what it is.  I’ll defrost it and use it on a busy work night sometime in the next month or so.

Food Processor Pastry

1 1/2 cups flour
1/2 tsp salt
1/4 cup cold butter
1/4 cup cold shortening or lard
1 egg
1 tsp vinegar

In a food processor combine flour and salt.  Cut in the butter and lard using the pulse setting.  In a separate bowl beat the egg and vinegar together.  Add the liquid to the flour mixture all at once with the motor running.  Process until the dough starts to clump together.  Wrap it in plastic wrap and refrigerate for a half hour.  Roll into two tops for the two pies.  If you want to line the pie shells with crust also, double this recipe.

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