Turkey Pot Pie
About This Dish
Leftover are just part of the story when you have a Thanksgiving feast. Turkey and fixings that linger too long are like an uninvited houseguest. The question is, what to with them once the festivities are over?
This recipe is more about proportions than precise measurement — about 3 to 1 for the veggies to meat ratio. I went all in with mine. The idea is to heat the leftover ingredients in one skillet and to bake them in the second skillet, to make a dish that’s more than the sum of its disparate parts, kind of like family.
I used a 10-inch skillet for sautéing and a 9-inch skillet for baking. Any extra pie ingredients that you may have can be baked in ramekins.
- Chef's knife
- Cutting board
- 2 skillets of similar size
- 2 tablespoons olive oil
- 2 celery ribs and tips, chopped
- 1 carrot, chopped
- 1 medium onion, peeled and sliced
- 1 cup mushrooms, chopped
- 1 tablespoon dried parsley flakes
- 1⁄2 cup frozen peas
- 2 cups shredded turkey, dark and white meat
- 1⁄2 to 1 cup roasted vegetables (potatoes, carrots, pearl onions)
- 1⁄2 to 1 cup bread or sausage stuffing
- 1 teaspoon kosher salt and black pepper
- 1 package of store-bought pie crust
- 14.5 ounces can of cream of mushroom soup
- 1⁄2 cup turkey stock
- 1⁄2 cup whole milk
- 2 sprigs rosemary, chopped fine
- 2 sprigs thyme, chopped fine
- Heat oil in skillet over medium high heat until it begins to shimmer, about 2 minutes. Then add celery, onions and mushrooms and sauté until mushrooms begin to brown and celery is tender, about 10 minutes. Stir in frozen peas to heat them. Add dried parsley, turkey, roast vegetables and stuffing and stir until aromatic, about 8 to 10 minutes. Pour soup, turkey stock and milk into skillet. Cook until excess liquid is reduced. Season to taste with salt and pepper.
- Meanwhile, heat oven to 400 degrees Fahrenheit. Roll out pie crust according to package directions. In a second skillet, lightly press dough into the bottom and around the sides, crimping off excess. Place on the center rack of heated oven until dough begins to brown, about 10 minutes. Remove skillet from oven and place on counter to cool for about 10 minutes.
- Pour pie ingredients into second skillet. Top with rosemary and thyme. Cover with appropriate amount of pie crust, tucking into the sides and crimping off the extra dough. Return to oven and cook for 45 minutes, or until crust turns golden brown.