Thanksgiving Pot Pie Recipes

THANKSGIVING-LEFTOVERS PIE

Steps:

• Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high. Add leeks, carrots, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Sprinkle with flour; cook, stirring, 1 minute. Whisk in broth and add potato. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until potato is tender and mixture has thickened, 6 to 7 minutes. Add turkey. Let cool about 30 minutes.
• On a lightly floured surface, roll dough into a 15-inch round; fit into a deep-dish pie dish. Add stuffing and dollop with half of cranberry sauce, then add turkey mixture. Fold dough over, leaving center exposed. Brush dough with egg; bake 40 minutes. Dollop top with remaining cranberry sauce; bake until bubbling in center and bottom of crust is golden, 30 to 40 minutes more. (If browning too quickly, tent with foil.) Let cool at least 30 minutes before serving.

EASY LEFTOVER TURKEY POT PIE

Steps:

• Melt the butter in a small saucepan over medium heat. Once butter is melted, whisk in flour until smooth. Slowly pour in the chicken broth and whisk until the sauce has thickened. Add the milk, salt, and pepper and whisk until the sauce is bubbling and thick enough to coat the back of the spoon.
• To assemble the pie: Press one of the pie crusts into the bottom and sides of a 9 inch pie plate. Spread the cooked turkey or chicken on the base and top with the mixed vegetables. Pour the gravy over the top of the chicken and vegetables. Place the top crust over the pie. Trim and crimp the edges of the crust together. Using a paring knife cut slits across the top of the pie.
• Bake the pot pie at 375 degrees F for 40 minutes or until the crust is golden brown and the filling is bubbling. Let pie cool for 10 minutes before serving.

THANKSGIVING TURKEY POT PIE

Steps:

• 1. Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion, thyme, salt and pepper to taste. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook another minute or so longer. Stir in turkey and vegetables. Heat oven to 425ºF. Prepare the pastry. Put one pie crust in a 9 inch pie pan and fill with mixture. Put remaining crust over top and pinch together edges. Pierce with sharp knife or fork for steam to vent. Bake 35 - 40 minutes until golden brown and bubbling up through slits in crust. NOTE: Carrots and celery is awesome in here too... I was out of those 2 veggies so I used what I had.
• 2. Pie crust Combine flour with salt. Cut into flour and salt, the room temperature shortening with a pastry blender until mixture resembles large peas. Beat egg, water and vinegar together. Pour over flour mixture and stir with a fork until moistened. Divide dough in half. Flatten first half into a circle and roll out between 2 sheets of wax paper. *Doing the crust this way makes it tender as handling it too much will produce a tough crust. Remove the top sheet of wax paper and invert crust onto pie plate. Peel 2nd sheet of wax paper from the crust and fit crust into pan. Once your turkey mixture is in the pan invert crust over top of pie and seal edges.

THANKSGIVING POT PIE

Steps:

• Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry with a floured rolling pin to 9 by 13 inches. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
• Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
• Melt the butter in a large skillet over medium heat. Add the celery and onions and cook, stirring occasionally, for about 5 minutes. Stir in the flour and cook 2 minutes more. Add the turkey, broth, half-and-half, Brussels sprouts, stuffing mix, salt and pepper and stir to combine. Cook until the sauce begins to thicken, 5 to 7 minutes. Remove from the heat.
• Transfer the mixture to the prepared baking dish. Use a tablespoon to drop the cranberry sauce randomly over the mixture. Top with the puff pastry dough. Use a pastry brush to evenly coat the puff pastry with the egg. Using a paring knife, cut a few small vents in the center of the pie.
• Bake until the puff pastry is golden brown, about 45 minutes. Let stand 5 minutes before cutting.

GLUTEN-FREE THANKSGIVING LEFTOVER TURKEY POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Poke thawed pie crust all over with a fork for ventilation. Layer turkey, carrots, onion, celery, corn, cranberry sauce, and gravy in the crust, in that order. Crumble cornbread and stuffing over top to keep it moist while baking.
• Bake in the preheated oven until bubbly, 45 to 60 minutes.

EASY LEFTOVER THANKSGIVING TURKEY POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 9x11-inch baking dish.
• In a large bowl, gently mix together the cooked turkey, cream of chicken soup, corn, carrots, potatoes, and chicken stock until thoroughly combined. Season to taste with salt and black pepper. Transfer the mixture to the prepared baking dish. In a second bowl, mix the baking mix and milk to form a dough; roll the dough out to a 9x12-inch rectangle on a floured work surface. Place the dough on top of the baking dish.
• Bake in the preheated oven until the filling is bubbling and the biscuit dough topping is browned, about 25 minutes.

LEFTOVER THANKSGIVING TURKEY POT PIE

Steps:

• Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray. To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste. Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg. Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.