Turkey Leftovers Solution: Turkey Potpie

Why had I never tried this before? I should say that I have sworn to skip turkey for next Thanksgiving. Instead I plan on making chicken or possibly branching out and making ham. I just feel like turkey is more work than needed, and that I prefer the taste of chicken. One big problem with turkey is it is drier. This potpie takes care of the dryness and lets you enjoy leftovers in a new way.

By the way, if you want to make this with chicken…go for it!

I didn’t include full ingredient amounts because you can play around with it. I used about 1.5-2 cups of the turkey, 1-1.5 cups of roasted vegetables, and 1 cup of gravy.

Directions for Turkey Potpie

  • 2 Tablespoons butter, or alternative
  • 1 teaspoon garlic powder
  • Kosher salt
  • Black pepper
  • Leftover roasted turkey, cut into bite-sized pieces
  • Roasted vegetables, such as carrots, mushrooms, and celery
  • 1/4 cup white wine or chicken broth
  • Frozen peas and corn
  • Leftover gravy
  • 1.5 cups milk
  • 1/4 cup flour
  • Puff pastry or pie crust
  • 1 egg, beaten with a Tablespoon of water

Preheat the oven to 425 degrees F. Melt the butter in a Dutch oven. Add the garlic powder and some salt and pepper.

After 30 seconds, add the turkey and vegetables.

Once the turkey and vegetables start to warm up and produce some fond (brown) on the bottom of the pot, add the white wine and stir, scraping the bottom of the pot. Whisk the flour into the milk in a small bowl. When the wine is mostly absorbed or cooked off, add the peas and corn, gravy, and the milk/flour mixture. Bring the mixture to a simmer and cook it until the liquid thickens.

Pour the filling into a large baking dish, such as a 9×13 inch type dish. Allow the filling to cool a bit while you roll out the pastry dough to fit the top of your dish. Put the dough on top, then brush it with the egg mixture.

Bake the pie until the top is browned and the filling is bubbling, about 30 minutes. Let it rest for 5-10 minutes before serving.

Directions for Turkey Potpie (without pictures)

  • 2 Tablespoons butter, or alternative
  • 1 teaspoon garlic powder
  • Kosher salt
  • Black pepper
  • Leftover roasted turkey, cut into bite-sized pieces
  • Roasted vegetables, such as carrots, mushrooms, and celery
  • 1/4 cup white wine or chicken broth
  • Frozen peas and corn
  • Leftover gravy
  • 1.5 cups milk
  • 1/4 cup flour
  • Puff pastry or pie crust
  • 1 egg, beaten with a Tablespoon of water

Preheat the oven to 425 degrees F. Melt the butter in a Dutch oven. Add the garlic powder and some salt and pepper. After 30 seconds, add the turkey and vegetables. Once the turkey and vegetables start to warm up and produce some fond (brown) on the bottom of the pot, add the white wine and stir, scraping the bottom of the pot. Whisk the flour into the milk in a small bowl. When the wine is mostly absorbed or cooked off, add the peas and corn, gravy, and the milk/flour mixture. Bring the mixture to a simmer and cook it until the liquid thickens.

Pour the filling into a large baking dish, such as a 9×13 inch type dish. Allow the filling to cool a bit while you roll out the pastry dough to fit the top of your dish. Put the dough on top, then brush it with the egg mixture.

Bake the pie until the top is browned and the filling is bubbling, about 30 minutes. Let it rest for 5-10 minutes before serving.

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