23
Nov
12

Recipe: Leftover Turkey Pot Pie

Turkey Pot Pie

So, you had a great Thanksgiving Dinner and now you’re dreading a month of Turkey Sandwiches. How about instead making a Turkey Pot Pie with that leftover turkey? Sounds a lot heartier, more wholesome, and much tastier!

Not to mention this is simple, quick and kid friendly too!

 

Ingredients:

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup chilled solid vegetable shortening

6 tablespoons ice water, or as needed

 

3 cups cubed cooked turkey

1/2 small onion, chopped

1 (10.75 ounce) can cream of potato

soup

1 (10.75 ounce) can cream of chicken

soup

1/2 (10.75 ounce) can water

2 (15 ounce) cans mixed vegetables,

drained

salt and pepper to taste

Directions:

1. Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 375 degrees F (190 degrees C).
3. In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow the mixture to simmer while you prepare the crust.
4. Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
5. Bake in the preheated oven until the crust is golden brown, about 45 minutes.

 

** for a variation, you may want to eliminate the bottom crust and pipe leftover creamed potatoes for the topping.

 

**Don’t forget your wine to go with this dish, I recommend a light bodied Pinot Grigio, or Vouvray!

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