Leftover Turkey Pot Pie
Turkey Day is over and it’s time to give your leftovers a makeover. Turn your leftover turkey and vegetables into a delicious Leftover Turkey Pot Pie that will have your whole family asking for more!
2 cups cooked turkey, shredded or cut in small pieces
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 Tbsp. (1/2 stick) butter
1/2 cup peas
2 cups mashed potatoes (optional)
1 cup all-purpose flour
2 cups chicken broth
1 chicken bouillon cube
1/2 cup white wine (optional)
1 cup Belfonte Vitamin D Milk or Belfonte Whipping Cream
1 tsp. fresh thyme
1 tsp. salt
½ tsp black pepper
2 pie crusts
Preheat the oven to 400 degrees F. Using 2 pie pans, spray pans with cooking spray. If using mashed potatoes, spoon into pie pans and spread an even layer on the bottom of each pan, similar to a crust.
Dice onions, carrots and celery into a fine to medium dice. Melt butter in a large pot over medium heat. Add the onion, carrots, celery and peas. Saute until translucent. Add turkey and stir to combine. Sprinkle the flour evenly over the turkey and vegetables and stir to combine. Cook for a couple of minutes, stirring gently.
Pour in chicken broth, stirring constantly and scraping the bottom of the pot to release the browned pieces. Stir in the bouillon cube and wine, if using. Pour in Belfonte Vitamin D Milk (or Belfonte Whipping Cream if you choose) and stir. Allow mixture to cook over low heat, thickening gradually, about 4 minutes. Season with thyme, salt and pepper. Remove from heat and taste to check on flavor. Add additional seasonings if needed.
Pour turkey mixture evenly into pie pans. Roll out pie crusts and place on top of mixture, folding in the edges. Cut at least 4 slits in the top. When putting pies in the oven, set the pie pans on baking sheets to catch any drippings. Cover with aluminum foil. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.