Lovely Leftover Turkey Pot Pie
September 16, 2016
Leftovers no more!! Try this perfect way to make the most of your remaining turkey dinner. This pie tastes superb, can be gobbled down by eight hungry Turkey Lovers.
Prep 20 m
Cook 1 h
Ready in 1 h 20 m
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided equally
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10-inch pie pan, and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
Gather up the family after thanksgiving dinner and cook this family favourite Turkey Pot pie together. There’s a plate waiting for you at our table. Don’t forget to include CanadaStays on your guest list. Mix up Thanksgiving this year and try a cottage rental in Kawartha Lakes, cabin rentals in Canmore, or even try renting a chalet in Whistler!