Leftover Turkey Pot Pie

December 14, 2020 Dexie Jane easy pot pies, leftover turkey, leftover turkey recipes, pot pie, pot pie recipes, turkey pot pie, turkey recipes

We have plenty of leftover turkey from this year’s Thanksgiving which I divided in bags and stored in the freezer. The first dish I used some of the leftovers for was this Turkey Pot Pie. The family loves pot pies. I think it’s my crust which is really good. You’ll find my secret in the ingredients list. The first time you see it you wouldn’t believe it but trust me, it makes the crust sooo much better. Try it!

Leftover Turkey Pot Pie

Print Recipe

Ingredients

CRUST

2 cups flour
1 tsp salt
1 stick butter cut in pieces
1/2 cup shortening cut in pieces
1 tbsp vinegar
6-8 tbsp iced water (combine ice cubes & cold water in a cup)

SAUCE

4 tbsp butter
2 tbsp flour
1/2 cup water
1/4 cup cream (or milk)

FILLING

oil for sautéing
3 cups leftover turkey meat cut in pieces
1 sm onion chopped
1 bag frozen carrots & peas
1 cup water
salt and pepper
1 egg beaten for glazing the crust

Instructions

Make the crust first. Combine flour and salt. Cut in the butter and shortening with a dough cutter or a fork until it looks like chunky breadcrumbs. Add the vinegar then drizzle the ice cold water, mix until the dough holds together into a ball. Keep adding iced water if necessary. Form the dough into a ball. Wrap in a saran wrap then store in the fridge for 30 minutes or so.
Make the sauce. Melt butter in a saucepan. Whisk in the flour until bubbly. Add the water, then let it simmer in medium heat while whisking continuously until it boils. Cook for another 2 minutes or so then whisk in the cream or milk. Season with salt and pepper. Take it out of the stove and set aside. Preheat the oven to 355°.
Make the filling. Melt butter in a nonstick pan. Add onions to cook until translucent. Stir in the leftover turkey meat then add the carrots and peas and water. Let it cook until carrots are tender. Slowly pour in the sauce while stirring gently. Stir and season with salt and pepper.
Carefully transfer the whole thing into a baking dish.
Get the dough from the fridge. Sprinkle flour in a counter to prevent the dough from sticking. Roll out the dough slightly larger than the baking dish. Carefully lift the dough using the rolling pin then place it on top of the baking dish. Gently press and form the edges.
Brush the top with a beaten egg. Cut a few vents in the top of the crust. Bake it in the oven to cook for 30-35 minutes or until the crust is golden brown.