Updated: Dec 10, 2020
I hosted a Friendsgiving last week and naturally, I was left with a fair amount of turkey. After making some doggy bags for my guests and giving the turkey bones to Shiho to make a killer ramen broth, I still had a lot of meat!
Though Jas and I went through our stuffing and other side dishes quite quickly, the turkey seems to be never ending! Luckily, I'm quite crafty and have been repurposing it in a multitude of ways. Think soups, turkey salad sandwiches and of course, turkey pot pie!
Perfect for this wintery, snowy weather, pot pie is always a sure-fire way to warm up your insides and make you feel full of love and turkey. Plus, it’s also a fabulous way to get rid of not just leftover turkey but also your veggie side dishes and leftover gravy! In fact, I added my leftover gravy in addition to a little bit of extra veggie broth and flour to make the saucy filling.
Because I don’t have the patience (and I’m kinda scared to try), I used a pre-made flaky pastry for this pie, which saves some time. Though I have seen recipes that use pastry for both the bottom and top, I’ve only ever eaten pot pies with a top crust, so my pie is no different. Plus, by only having pastry on top, it saves some calories, which isn’t too bad if you’re trying to deflate your post-turkey-day tummy!
Like many of my recipes, this is one of those “everything but the kitchen sink” recipes. You can add whichever veggies you have leftover. Add some chopped leeks, some squash cubes, sliced mushrooms if you please. Hate peas or carrots? Don’t put them in! You’re really at liberty to do whatever you want!
I want to note that as you’re cooking all of your veggies and turkey in the gravy sauce, sprinkle the flour in and stir constantly to ensure it thickens the sauce and doesn’t just leave you with clumps of flour. Also, make sure you give the liquids time to thicken a bit before adding to your pie dish as this will ensure a sturdier pie that won’t crumble apart as soon as you cut it. You’re also gonna want to let the pot pie cool once you remove it from the oven, to also prevent it from falling apart.
I can confirm that this turkey pot pie is equivalent to homemade chicken noodle soup in terms of its comforting qualities. A single forkful brought me back in time to autumns at home, when I spent more time next to the warmth of the kitchen oven cooking and baking away to combat the cold. Warm and satisfying, with so many colourful veggies, this pie will leave your belly and your heart full!
Happy cooking, turkey lovers!
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Turkey Pot Pie
*Makes 6 servings*
1 tablespoon butter
1 teaspoon oil
1/4 white onion chopped
1/4 cup celery
1/2 cup corn
1/2 cup peas
3 cups turkey
1 teaspoon thyme
1 teaspoon sage
1/4 teaspoon chili flakes
1 beef bouillon cube
2 cups water
1/4 cup whipped cream
1/2 cup flour
1 flaky pastry package
1 egg white
Sauté onion, celery and carrot over medium high heat for five minutes.
Add peas, corn, turkey and spices.
Sprinkle in spices and chili flakes.
Add bouillon, water, cream and flour, bringing to boil until liquid thickens.
Add to a 9-inch pie pan. Cover the top with pastry.
Make five slits on the pastry top and brush with egg wash.
Bake at 350° F for 35 mins.