Savory Black Friday Turkey Pot Pie Recipe: Leftover Magic
You won’t believe how excited I am to share this recipe with you today. Picture this: Thanksgiving is over and now you're faced with a fridge stuffed to the brim with delicious leftovers, particularly that turkey you worked so hard on. Let’s face it, reheated turkey gets old fast.
That’s why I have the perfect solution to bring those leftovers back to life: my Savory Black Friday Turkey Pot Pie Recipe. This hearty dish is simple, comforting, and bursting with flavor. Imagine a golden-brown crust enveloping a rich and creamy turkey and veggie filling. Trust me, this pot pie will become a post-Thanksgiving tradition in your home.
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Tips for the Perfect Pot Pie
Use Pre-Made Crusts for Ease: For those busy post-holiday days, pre-made pie crusts are lifesavers. They save time without sacrificing taste. Just make sure to let them come to room temperature before you work with them to avoid cracking.
Customize Your Filling: One of the beautiful things about this pie is its flexibility. Don’t like peas? Swap them out for more carrots or add some mushrooms. The filling is a great place to use up other leftover Thanksgiving veggies too, like green beans or even sweet potatoes.
Savory Black Friday Turkey Pot Pie Recipe
Equipment
- Large skillet
- Whisk
- 9-inch pie pan
- Pastry brush
- Knife for prepping ingredients
Ingredients
- 2 cups leftover cooked turkey chopped
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1 small onion diced
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ¾ cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 pre-made pie crusts top and bottom
- 1 egg beaten (for egg wash)
Instructions
- Preheat Oven: Start off by preheating your oven to 375°F (190°C). This will ensure it's ready when you are.
- Prepare Vegetables: In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until they're tender and fragrant.
- Make the Roux: Stir in the flour to the onions and garlic, and cook for about 1 minute, stirring constantly, until a thick paste forms.
- Create Creamy Base: Gradually add the chicken broth to the skillet, whisking as you go to eliminate lumps. Then, add the milk and continue to cook, stirring frequently, until the mixture is thick and bubbly. This should take about 3-5 minutes.
- Season the Mixture: Add salt, pepper, thyme, and rosemary to the creamy base. Stir to combine.
- Combine Ingredients: Add the chopped turkey and frozen mixed vegetables to the skillet. Mix everything thoroughly so that the turkey and veggies are evenly distributed in the creamy sauce.
- Prepare Pie Crust: Fit one pie crust into the bottom of a 9-inch pie pan. Pour the turkey and vegetable mixture into the crust.
- Top and Seal: Place the second pie crust over the top. Crimp the edges to seal, and make a few small slits in the top to allow steam to escape.
- Egg Wash: Brush the top crust with beaten egg to achieve a golden-brown finish.
- Bake: Place the pot pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Let the pie cool for about 10 minutes before slicing and serving.
