Recipe Background
Traditions are nice. They make you feel warm and fuzzy inside. But ya know, trying something new can give you those feelings, too. And who knows? That new thing might become your newest tradition! What we're saying is... if you're not feeling the whole traditional Thanksgiving dinner shebang, Thanksgiving Pot Pie gives you a taste of it without creating a million dirty dishes. You still get the juicy turkey, the tender, fresh garden veggies, and even the fluffy, savory stuffing—just all in one dish. This version might be even better because you get all that yumminess with every single bite. Even if you aren't keen on switching it up, Thanksgiving Pot Pie is an excellent way to repurpose all those leftovers you don't know what to do with! The moral of this story is, whether you decide to try a new custom or stick to what you know but with an exciting, dolled-up way to eat leftovers, your taste buds are going to be pleased either way!
Traditions are nice. They make you feel warm and fuzzy inside. But ya know, trying something new can give you those feelings, too. And who knows? That new thing might become your newest tradition! What we're saying is... if you're not feeling the whole traditional Thanksgiving dinner shebang, Thanksgiving Pot Pie gives you a taste of it without creating a million dirty dishes. You still get the juicy turkey, the tender, fresh garden veggies, and even the fluffy, savory stuffing—just all in one dish. This version might be even better because you get all that yumminess with every single bite. Even if you aren't keen on switching it up, Thanksgiving Pot Pie is an excellent way to repurpose all those leftovers you don't know what to do with! The moral of this story is, whether you decide to try a new custom or stick to what you know but with an exciting, dolled-up way to eat leftovers, your taste buds are going to be pleased either way!
Ingredients
- 2 tablespoons unsalted butter
- 3/4 cup onion diced
- 1/3 cup celery diced
- 1/3 cup carrots chopped
- 2 cloves garlic minced
- 1 1/2 cups potatoes chopped
- 2 tablespoons flour
- 2 cups chicken broth
- 3/4 cup heavy cream
- 2 1/2 cups leftover turkey meat chopped or shredded
- 1/4 cup peas or green beans
- 1/4 cup corn
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 2 1/2 cups stuffing leftover or made fresh
Directions
- Preheat the oven to 350 degrees F.
- Lightly spray a 2-quart baking dish with olive oil.
- In a large stock pot or Dutch oven over medium-low heat, melt the butter.
- Add the onion, the celery, and the carrots to the melted butter and sauté until the onions are translucent, about 3 minutes.
- Add the garlic to the veggie mixture and cook until fragrant, about 1 minute.
- Add the potatoes to the veggie mixture.
- Stir the flour into the veggie mixture, tossing until all the veggies are coated.
- Add the chicken broth and the heavy cream to the veggie mixture.
- Bring the veggie mixture to a boil, stirring until thickened.
- Lower the heat to a simmer.
- Add the turkey, the peas, the corn, the salt, the pepper, and the thyme to the veggie mixture and stir combine.
- Transfer the veggie mixture into the prepared baking dish and top with the stuffing.
- Bake until the potatoes are tender, and the stuffing is golden brown, about 40-45 minutes. If the stuffing begins to brown too quickly, lightly cover with foil and continue baking.
- Serve warm.
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