Who doesn’t love a good Thanksgiving feast?
But what about the day after, when you’re staring at a fridge full of leftovers? Fear not! I’ve got the perfect solution to breathe new life into that leftover turkey.
Today, we’re diving into the world of Thanksgiving leftover turkey pot pie – a comfort food classic that’s about to become your new post-holiday tradition.
Did you know that Americans throw away a staggering 200 million pounds of turkey after Thanksgiving each year? Let’s put a stop to that waste and create something amazing instead!
This turkey pot pie recipe is not only delicious but also helps reduce food waste. It’s a win-win!
Why Turkey Pot Pie is the Perfect Leftover Solution
Turkey pot pie isn’t just delicious – it’s the ultimate solution for your Thanksgiving leftovers. Here’s why:
- It’s incredibly versatile, allowing you to use multiple Thanksgiving leftovers in one dish.
- There’s nothing more comforting on a chilly autumn day than a warm, creamy pot pie.
- It’s easy to prepare, even when you’re tired from all that holiday cooking.
- You can freeze it for future quick meals – hello, easy dinners!
Essential Ingredients for Your Leftover Turkey Pot Pie
Before we dive into the cooking process, let’s talk ingredients. Here’s what you’ll need:
- Leftover turkey: Both white and dark meat work great here. Mix it up for the best flavor!
- Vegetables: Carrots, peas, onions, and celery are the classics, but feel free to throw in any leftover veggies.
- Creamy sauce: You can go traditional with a roux-based sauce or lighten it up with a milk-based alternative.
- Pie crust: Homemade is amazing if you’re up for it, but store-bought works just fine too. No judgment here!
Customizing Your Thanksgiving Leftover Turkey Pot Pie
Here’s where you can get creative and make this recipe your own:
- Throw in extra Thanksgiving leftovers: Stuffing makes a great topping, and green beans add nice texture to the filling.
- Spice it up: Try adding a pinch of smoked paprika or a dash of cayenne for a flavor kick.
- Dietary modifications: Use gluten-free flour and pie crust for a celiac-friendly version, or swap dairy milk for almond milk if you’re going lactose-free.
- Get fancy with presentation: Make individual pot pies in ramekins for a dinner party, or go family-style with a large casserole dish.
Serving and Pairing Suggestions
To make your turkey pot pie meal complete:
- Serve with a simple side salad or some cranberry sauce for a touch of brightness.
- A glass of Chardonnay or a light Pinot Noir pairs beautifully with the creamy, savory flavors.
- If you end up with leftovers (again!), reheat in the oven for the best results – it’ll help keep that crust crispy.
- For future meals, you can freeze the unbaked pie for up to 3 months. Just add an extra 15-20 minutes to the baking time when cooking from frozen.
There you have it, folks! Your ticket to transforming those Thanksgiving leftovers into a crowd-pleasing turkey pot pie.
It’s comfort food at its finest, with a dash of creativity and a whole lot of flavor. Not only will you be treating your taste buds, but you’ll also be doing your part to reduce food waste – and that’s something we can all be thankful for.
So, the next time you find yourself staring at that mountain of leftover turkey, remember this recipe. It’s more than just a meal; it’s a delicious way to extend the joy of Thanksgiving.
Why not make it a new tradition? Gather the family, roll up your sleeves, and turn those leftovers into a pot pie that’ll have everyone asking for seconds.
Happy cooking, and may your post-Thanksgiving meals be as memorable as the holiday itself!
Recipe FAQ’s
Can I use other leftover vegetables in this pot pie?
Absolutely! This recipe is very flexible. Feel free to add in leftover green beans, corn, or even mashed potatoes.
Can I use leftover gravy in this recipe?
Definitely! You can replace some of the broth with leftover gravy for an extra flavor boost.
How long does this pot pie last in the refrigerator?
When properly stored in an airtight container, it should last 3-4 days in the refrigerator.
Thanksgiving Leftover Turkey Pot Pie
Ingredients
- 3 cups leftover cooked turkey chopped (mix of white and dark meat)
- 1 cup carrots diced
- 1 cup frozen peas
- 1 cup onions diced
- ½ cup celery diced
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 package 14.1 oz refrigerated pie crusts (2 crusts)
Instructions
Prepare the filling:
- Chop your veggies and sauté them in a large pan until they’re just tender.
- Add in your chopped leftover turkey and any herbs you like (thyme and rosemary are my go-to’s).
Make the creamy sauce:
- For a traditional roux, melt butter, add flour, and slowly whisk in chicken broth and milk.
- If you’re going lighter, try a mixture of low-fat milk and cornstarch.
- Season well with salt, pepper, and a touch of poultry seasoning.
Assemble the pot pie:
- Pour your filling into a deep pie dish or casserole.
- Cover with your pie crust, making sure to cut a few slits for steam to escape.
- For an extra golden crust, brush with an egg wash.
Bake to perfection:
- Pop it in a preheated 375°F oven for about 45 minutes.
- You’re looking for a golden-brown crust and a bubbly filling.