Leftover Pot Pie
Despite the fact that I’m still talking about it (I promise, I’m done with the turkey clip art now!), it’s been almost a week since Thanksgiving and it’s time to get rid of the last of the turkey and vegetables. My favorite way to use up the leftovers is in a pot pie. If you’re short on time there are plenty of shortcuts and if you’re feeling gourmet you can jazz it up as much as you want. The basic recipe calls for throwing leftover turkey, carrots, green beans, and whatever veggies you have into a premade pie crust with leftover gravy. You can also use frozen or canned mixed veggies if you don’t have fresh. More advanced recipes use puff pastry or homemade biscuit dough.
I’ll give you the recipe I used last night and offer some links to other leftover pot pie recipes at the end. I didn’t have as much gravy leftover as I usually do and was completely out of chicken stock to make more so I used a can of cream soup. It would have been better without the soup, so use stock to make your own gravy or use leftover gravy if you have it. The soup did make it easier than making stock all over again.
Leftover Pot Pie
*about 2 cups chopped steamed green beans (my beans were already steamed. You don’t have to steam yours.)
*1 cup chopped carrots
*3 chopped celery stalks
*1 chopped onion
*2.5 cups cooked, chopped or shredded turkey
*1 cup leftover gravy
*1 can cream of potato soup
*1 cup frozen peas
*2 cloves minced garlic
*fresh herbs
*2 tablespoons olive oil
recipe for pie crust*
Saute the onions in olive oil until translucent then add carrots and celery and cook for about eight minutes more. When the celery has softened a bit and the onions are brown add the garlic and herbs and stir for about 30 seconds. Remove from heat and combine in a large bowl with turkey, peas and green beans. Put the turkey mixture on the bottom crust in a nine inch pie pan. Top with gravy and soup. Cover with top crust. Crimp edges and cut vent holes. Put the pie plate on a rimmed baking sheet and bake in a preheated oven at 425 for ten minutes. Reduce heat to 350 and bake for 25 minutes more or until the pot pie is bubbling and the crust is golden brown.
*If you’re using a store bought frozen pie crust 30-40 minutes in a 350 degree oven should be fine. Just bake until bubbly and golden brown.
Cooking with the Single Guy has a recipe that calls for puff pastry. I adore puff pastry and will be sure to try this next time I make a pot pie.
This recipe uses spinach, ham and cream of chicken soup
I know that this recipe is for chicken pot pie, but it calls for a biscuit topping so I thought I’d throw it in for the biscuit lovers.
This recipe uses chicken bouillon and milk instead of a pre-made gravy.
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