Bake / Cook / Dinner / Main Dishes

Homemade Turkey Pot Pie


What a great way to give new life to your Thanksgiving turkey and gravy leftovers.  Besides, as the weather cools, who doesn’t like a nice hot pot pie?!?  For Thanksgiving, Amelia made the best turkey I think I’ve ever had.  She brined it then smoked it on the Weber with a mixture of hardwood chips.  I SO couldn’t let my portion of leftovers go to waste!  I also added some leftovers of our mom’s awesome gravy to help thicken the pie filling.  It was crazy good! But what if you didn’t have turkey for Thanksgiving? No worries, this recipe would work well with beef and beef gravy or chicken and chicken gravy.  Dare I say it – if you had seafood, I’d even put that in this pot pie!

Homemade Turkey Pot Pie

1 carrot, diced,
1 stalk of celery, diced
1 potato, diced
½ yellow onion, diced
1 cup diced celery root
¼ cup vegetable oil
1 teaspoon salt
½ teaspoon freshly cracked black pepper
3 tablespoons flour
2 cups water
¼ cup freshly chopped parsley
½ can whole kernel corn
1 cup frozen peas
1 cup leftover turkey gravy
2 cups leftover turkey meat, chopped
Double (top and bottom) pie crust – see our post on homemade pie crust for instructions, otherwise, feel free to use pie crust from the grocery store (don’t worry-I won’t tell).

Preheat oven to 425 degrees.  In a large pot on medium heat, heat vegetable oil.  Once hot, add in carrot, celery root, celery, onion, potato, salt and pepper.  Cook until onion is translucent and all other vegetables are tender crisp.  Add in flour and cook for a few minutes, stirring constantly, until flour turns golden on the vegetables.

  

Stir in water and parsley, being sure to scrape bottom and sides of pot. Simmer for 10 minutes, stirring frequently.  Add in corn and peas, bring to a simmer.  Remove from heat and stir in turkey meat and gravy until well-combined.

  

Pour mixture into a blind baked bottom pie crust.  Place top crust on pie, crimp edges, poke holes in top crust and bake for around 45 minutes or until golden on top and filling starts to bubble out of holes in crust.

Let pie cool 20 minutes before serving.

Eat Well!

~Trish

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