There was still far too much turkey left in the fridge, so today I made the obligatory leftover recipe — turkey pot pie.
I started with this recipe — Leftover Turkey Pot Pie from the Pioneer Woman — and then made changes to accommodate the ingredients I had on hand. So, here’s my version:
Start with the turkey and dice up a lot of it. The recipe calls for 2 cups, but that doesn’t look like enough, so throw in more. Are you really going to want to make yet another turkey recipe tomorrow? No? Then keep dicing.
Dice up some carrots, onion and celery. What? You don’t have carrots or celery left over? Are you sure? What about that veggie tray you put out for the guests? Yes, in the back of the refrigerator is the baggie with the celery sticks and carrots. Chop them up.
Saute the veggies in some butter for a few minutes.
Add the turkey. Sprinkle some flour over the turkey and veggies, stir and cook for a few minutes.
Raid the fridge again. See any leftover white wine? Look for something along the lines of chardonnay or sauvignon blanc. Stay away from anything sweet. Splash some into the pot.
Add some chicken broth. A single recipe calls for 2 cups. I added twice that.
While that’s coming to a boil, back to the fridge. Any leftover roasted vegetables? Throw them in, too. I used the vegetables roasted with olive oil and fresh herbs, about a cup or so.
Got any green bean casserole left over? Throw that in too.
Hey, how about the cranberry sauce? No. Put that back.
Add a cup of heavy whipping cream, or more if you’re doubling the recipe.
Add fresh thyme, salt and pepper. I added some chopped parsley. Taste it to make sure you’ve got it seasoned well. You don’t want to under-season it. Bring to a boil until it thickens, which probably won’t be too long because you’ve just thrown in the contents of your fridge.
I used this recipe for the pie crust and highly recommend it. I think it’s the vinegar. Unlike the recipe, I line the pie tins with crust and put a crust on top. I like crust.
Preheat the oven to 400 degrees. Bake for 30 minutes or until crust is golden brown.