Recipe Background
Well, the day of gratitude has gone and passed but your guests are still here and well, believe it or not, they're hungry! No one really wants to feast on the traditional meal again, yet you still have so much food lingering around... You don't want to waste it! Do not fret! Thanksgiving Leftover Pot Pie is here to help ya out. Take your juicy turkey and that surplus of tender veggies hanging around, and give it a savory sauce and a flakey, buttery crust. And just like that, you have dinner reinvented! Make the most of every last bite (literally) thanks to Thanksgiving Leftover Pot Pie!
Well, the day of gratitude has gone and passed but your guests are still here and well, believe it or not, they're hungry! No one really wants to feast on the traditional meal again, yet you still have so much food lingering around... You don't want to waste it! Do not fret! Thanksgiving Leftover Pot Pie is here to help ya out. Take your juicy turkey and that surplus of tender veggies hanging around, and give it a savory sauce and a flakey, buttery crust. And just like that, you have dinner reinvented! Make the most of every last bite (literally) thanks to Thanksgiving Leftover Pot Pie!
Ingredients
- 2 cups frozen peas and carrots
- 2 cups frozen green beans
- 1 cup celery sliced
- 2/3 cup butter
- 2/3 cup onion diced
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 3/4 cups chicken broth
- 1 1/3 cups milk
- 4 cups leftover cooked turkey cubed
- 2 (14.1-ounce) packages pastry for a 9-inch double-crust pie
Directions
- Preheat the oven to 425 degrees F.
- Place the frozen peas, the carrots, and the beans in a saucepan with the celery. Add enough water to cover and bring it to a boil.
- Reduce the heat to medium-low and simmer until the celery is tender, about 8 minutes. Drain.
- Melt the butter in a saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the flour, the salt, the pepper, the celery seed, the onion powder, and the Italian seasoning, then whisk until a paste forms, about 1 minute.
- Slowly whisk in the chicken broth and then the milk until incorporated. Bring to a simmer and cook, whisking constantly, until the sauce thickens, about 3-5 minutes.
- Remove the thickened sauce from the heat. Add the cooked, drained vegetables and the cubed turkey, and stir until the filling is well-combined.
- Set out two 9-inch pie dishes. Fit one pie pastry into the bottom of each dish. Spoon 1/2 of the pot pie filling into each dish, then lay the remaining pie pastries overtop.
- Pinch and roll the top and bottom pastries together at the edges to seal. Use a sharp knife to cut several small slits in each top pastry to allow steam to release while cooking. Place the pies on baking sheets.
- Bake in the preheated oven for 15 minutes. Check the top crusts for browning; if they are browning too quickly, cover them with aluminum foil.
- Continue to bake until the crusts are golden brown and the filling is bubbly, about 15-20 more minutes.
- Remove from the oven and cool for 10 minutes.
- Serve and enjoy.
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