Leftover Thanksgiving Turkey Pot Pie Recipe
Description
One of the best ways to use up leftover Thanksgiving turkey is to make a delicious pot pie. This recipe for leftover Thanksgiving turkey pot pie is creamy, delicious, and full of flavor. It's the perfect way to use up all the leftover turkey and turn it into a comforting meal. This pot pie is loaded with chunks of turkey, carrots, onions, and peas, all smothered in a creamy gravy and topped with a flaky, buttery crust. It's the perfect way to enjoy the flavors of Thanksgiving all over again.
Prep Time
This recipe takes about 15 minutes to prepare. This includes chopping the vegetables and making the gravy. It's a great recipe to make if you're short on time, as it comes together quickly.
Cook Time
This recipe takes about 45 minutes to cook. This includes baking the pot pie in the oven. This gives you time to relax and enjoy a glass of wine while the pot pie is in the oven.
Ingredients
- 2 cups of cooked, chopped Thanksgiving turkey
- 1 cup of chopped carrots
- 1 cup of chopped onions
- 1 cup of frozen peas
- 3 tablespoons of butter
- 3 tablespoons of flour
- 2 cups of chicken broth
- 1 teaspoon of thyme
- Salt and pepper, to taste
- 1 sheet of frozen puff pastry, thawed
Instructions
Preheat the oven to 375 degrees F. Grease a 9-inch pie plate with butter or non-stick cooking spray.
In a large skillet, melt the butter over medium heat. Add the onions and carrots and cook for 5 minutes, until the vegetables are softened. Add the flour and stir to combine. Cook for 1 minute, stirring constantly.
Add the chicken broth and thyme and stir until the sauce is thick and bubbly. Add the turkey and peas and stir to combine. Season with salt and pepper, to taste. Pour the mixture into the prepared pie dish.
Unfold the pastry sheet and place it on top of the turkey mixture. Cut four slits in the pastry to allow steam to escape. Bake in the preheated oven for 25-30 minutes, until the pastry is golden brown and the filling is bubbly.
Remove from the oven and let cool for 10 minutes before serving. Enjoy!
Equipment
- Large skillet
- 9-inch pie plate
- Baking sheet
Notes
This recipe is a great way to use up any leftover Thanksgiving turkey. You can also use any vegetables you have on hand, such as mushrooms, corn, or green beans. If you don't have any leftover turkey, you can use cooked chicken or turkey breast instead.
Nutrition: Per Serving
- Calories: 345
- Fat: 14 g
- Carbohydrates: 34 g
- Protein: 20 g
- Sodium: 549 mg
Recipe Tips
This pot pie is a great way to use up leftover Thanksgiving turkey. If you don't have any leftover turkey, you can use cooked chicken or turkey breast instead. You can also use any vegetables you have on hand, such as mushrooms, corn, or green beans. For a vegan version, you can use chickpeas or lentils instead of the turkey.
This pot pie can be served with a side of mashed potatoes or a green salad. You can also top it with some shredded cheese for an extra cheesy kick. Leftover pot pie can be stored in the refrigerator for up to five days. Reheat in the oven or microwave before serving.
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