You would think I’d be all Turkey’d out after the weekend but I’m not. I always cook a bird much bigger than I need to so that I can turn the left overs into turkey soup and more importantly TURKEY POT PIE!! It is my family’s absolute most favourite Thanksgiving left over. Personally I make my own crust but the frozen store bought variety are a good cheat. Just make sure you pick up four of them as this recipe makes 2 pies and you will need a top and bottom. They will need to be fully de-thawed and at room temperature for it to work. So here’s a recipe that’s sure to be a crowd pleaser!!
- 2 cups frozen green beans and carrots (or left overs)
- (Personally I always substitute with leftovers when possible – it’s just efficient shopping!)
- 1 cup sliced celery
- 2/3 cup butter
- 2/3 cup chopped onion
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme
- 1/2 teaspoon dry powdered sage
- 1 3/4 cups chicken broth
- 1 1/3 cups milk
- 4 cups cubed cooked turkey meat – light and dark meat mixed
- 4 (9 inch) unbaked (or thawed frozen) pie crusts
- Preheat an oven to 425 degrees F
- Place the veggies (if frozen), excluding onions into a pot; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander and set aside. If vegetables are left- overs I find you can skip this step entirely.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, onion powder, and spices; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes, or use the existing tray for a frozen pie. Fill each with half of the mixture and then top each pie with the second crust. Pinch top and bottom crusts together tightly at the edge of each pie to seal, (for a frozen pie only a light touch will do) and cut several small slits into the top of the pies with a sharp knife.
- Bake in the oven until filling is bubbly and the crusts are just barely browning approximately 30 to 35 minutes. If the crusts brown too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for at least 10 minutes before serving. I find people with little self restraint (my husband for instance) burn themselves when hot pie is served.