JBug's Kitchen Antics: Turkey Pot Pie

I don't know about you, but personally I think turkey leftovers are better than the original meal. There's so much you can do with the rest of the cold bird but I think my very favorite use for turkey leftovers other than Hot Brown Sandwiches, or Turkey Soup, or Croquettes or Enchiladas is a good old hot from the oven old fashioned Turkey Pot Pie.

Now you know we're kinda' partial to anything enveloped in a pastry crust around here and I've been known to put darned near anything into a pot pie; however this one's more of a simplified "just get 'er done" kinda' dish. It is nothing fancy just hot, comforting and delicious.

Other than the usual chunks of carrot, potato and turkey of course, I added the rest of the leftover stuffing layered onto the bottom crust before I put the creamy herb filling on top. It's a darned nice surprise too and keeps the bottom crust from getting soggy.

Go ahead and put this one on the menu next time you've some turkey leavings. For that matter you can always substitute chicken if you're so inclined. Afterall, why limit yourself because any time is the right time for a lovely leftover savory pie. Right?

Turkey Pot Pie – Another Round from JBug’s Kitchen Antics

Pastry for a double crust pie

2 carrots, peeled and diced

2 medium potatoes, peeled and diced

1/2 onion diced

1 cup chicken stock

1-1/2 cups leftover stuffing

2 cups diced leftover cooked turkey

1 can cream of mushroom soup

1/2 cup leftover turkey gravy

1/2 teaspoon poultry seasoning

1/4 teaspoon dried rosemary

Salt & coarse ground black pepper

Preheat oven to 400. Line a 9 inch deep pie pan with pastry. Place stuffing on bottom crust and refrigerate until needed. Roll out top crust and refrigerate as well.

Bring chicken stock to a boil in a small pan and add carrots, potatoes and onion. Cook uncovered until vegetables are just tender (8 to 10 minutes). Drain pot, reserving chicken stock. In a large bowl whisk together mushroom soup, turkey gravy, poultry seasoning and dried rosemary. Add 1/2 cup reserved chicken stock and fold in cooked vegetables and turkey. Place ingredients onto stuffing in pie plate and level out. Add top crust, sealing edges. Crimp, decorate as you wish and cut vent holes into the top. Bake for 55 to 60 minutes until pastry is done and filling bubbling. Remove from oven to a wire rack and cool for 15 minutes before cutting. Makes 6 servings.

A year ago - Peach and Raspberry Pudding