Turkey and Stuffing Pot Pie

It's time to get rid of more Thanksgiving leftovers hiding in the freezer so last night's culinary adventure was a true trip down memory lane. I'm warning you though - it's a new invention that could benefit from a little more work but we're all about honesty here so I'm giving you the goods anyway.

It all began with a pre-baked flaky buttery pie crust and kind of morphed from there.  I whipped up a creamy sherry flavored filling that included  a couple of cups of chopped up leftover turkey along with onions, carrots, celery and diced potatoes. As you'll see didn't include anything green which would have helped the visual effects substantially; however, as you know Big Guy doesn't do green peas or beans. His bad.

Piled high with a cap of stuffing stolen from the freezer, the whole shebang hit a hot oven for 45 minutes and came out looking like this.

Unfortunately the nuts in the stuffing got a little "brown" but it was all good. It tasted OK, in fact there's isn't much about it not to like but serving was an issue. It fell apart but that could be overcome by making individual serving sized pies, each in its own ramekin.

Would I make it again - uh maybe, although I must confess to being a touch turkeyed out at the moment. What about you?

Turkey and Stuffing Pot Pie (an original from JBug’s Kitchen)

3 tablespoons butter

1 medium onion, chopped

2 stalks celery, chopped

1 cup chopped carrots (about 2 large)

1 large potato, peeled and diced

1 teaspoon dried poultry seasoning

1/2 teaspoon garlic powder

Salt & freshly ground black pepper

1 cup turkey or chicken stock

2 tablespoons instant blending flour (Wondra)

1/4 cup dry sherry or marsala

1 – 10 ounce can cream of chicken soup

Salt and fresh ground black pepper

1 cup frozen peas (optional)

2 cups leftover roast turkey, cut into bite size pieces

 

Pastry for a single crust pie

2 cups prepared stuffing (I used leftover)

Preheat oven to 425. Arrange pastry in a 9 inch pie pan, prick with a fork and bake for 10 to 12 minutes or until golden brown. Cool on a wire rack. Lower oven temperature to 375.

Melt butter in a large sauté pan over medium heat. Add onion, celery, and carrots and cook until vegetables start to soften. Add poultry season, garlic powder, salt, pepper and potato and stir well. Add turkey stock, cover pan and simmer until vegetables are cooked through – about 5 to 7 minutes. Stir in instant blending flour. Cook stirring for 1 minute or until thickened then add sherry. Stir in frozen peas, turkey and cream of chicken soup. Taste for seasoning, adding more salt and pepper as required. Pour filling into cooled crust and pile leftover stuffing on top. Bake in preheated oven for 35 to 40 minutes, until filling is bubbling and topping is browned. Serves 4 to 6.

A year ago - Rigatoni with Pancetta, Hot Peppers and Tomato

Two year's ago -  Apple Cranberry Raspberry Pie

Comments

[Lea]

Great idea to use those left overs and GBMD (Golden Brown Means Delish!) Think the idea of individual servings is nice! Looks tasty!

[June]

It does taste pretty good but it's hard to go wrong with anything in pastry - at least that's my opinion. I know you're not a turkey fan so chicken would certainly be an option. :-)

[pam]

Food that falls apart tastes just as good as food that stays together!

[June]

Awww - you're right, ya know!

[Lorraine]

Looks like a bunch of comfort to me.

[June]

Thanks Lorraine - it could have used some green peas. LOL