Leftover Thanksgiving Dinner Pot Pie I like making this when I still have leftovers, but not enough to feed the my crowd. 2 med russet pototes. Peel and diced in small pieces. 1 med onion chopped 2 carrots diced Leftover turkey roughly chopped Leftover peas and corn. If you dont have, you can use 1 cup each of frozen. Butter Olive oil Salt, pepper, Fresh thyme, Fresh rosemary Flour Turkey or chicken stock Pie crust In a large sauté pan, put in 2 tblspn butter and a drizzle in some olive oil. Sauté potatoes until just browned on the edges. Add in onions and carrots. Sauté until tender. Add in 2-3 tbls of flour and stir until a paste like consistency. Slowly stir in turkey stock 1/2 cup at a time until you have a nice smooth gravy. Salt and pepper to taste. Pull thyme and rosemary off stem and chop fine then add to pan. Add turkey, peas, and corn. Let simmer for about 10 min. Check to see if you need to add salt and pepper. You can use a casserole dish or individual ramekin dishes. Spoon turkey mixture into dish, then cover with pie crust. Crimp edges of pure crust with either fingers or a fork. Make small slits in crust so the steam can escape. Bake in preheated oven for 40 min until crust in golden brown. Let sit for 2 mins, then enjoy!
Posted on: Sun, 01 Dec 2013 13:57:04 +0000