Leftover Recipe: Turkey Pot Pie

This week end, A hosted his hockey team (and a few more friends) for our - now annual - Christmas potluck dinner. Everyone brought some amazing dishes to the table, meaning there was definitely enough food to fill up our 21 little gluttonous bellies! Among them, my mamma's turkey recipe was a big hit!

There was so much food however, that there was A LOT of turkey left over. As much as I love my turkey, there was no way I was going to finish the portion I took home with me (which was essentially half the turkey meat) - especially with C going back home for the holidays. That's why I decided to make turkey pot pies that I could freeze and eat when I have lost all my energy from eating too much over the Christmas break.

Using a filling I found on allrecipes.com, I made the most amazing turkey pot pie. Granted it's not the healthiest one (with close to 500 calories per serving - although it does contain some good veggies and lean meat), but it's definitely one that everyone could appreciate. For the crust, I used the dough I made for the spinach pies, which turned out to be more of a bread than a pie crust, but it still turned out delicious! :)

Here we go. For the filling of 2 pies (because the 1 dough recipe is enough for 2 pies):

  • 1 dough recipe, or any pie crust recipe you prefer
  • 4 tablespoons butter, divided
  • 2 small onions, minced
  • 4 stalks celery, chopped
  • 4 carrots, diced
  • 4 tablespoons dried parsley
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 1 1/2 cups of chicken stock
  • 6 potatoes, peeled and cubed
  • 3 cups cooked turkey
  • 4 tablespoons all-purpose flour
  • 1 cup milk
  • 2 pie shells

  1. If you don't have already made dough/pie crust, make that first and set aside for an hour and a half (as per the recipe).
  2. In the meantime, melt 2 tablespoons of butter in a large sauce pan over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the chicken stock. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
  3. In a medium skillet, melt the remaining 2 tablespoons of butter. Stir in the turkey and flour. Add the milk, and heat through (yes, you've just created a turkey bechamel sauce. delish!). Stir the turkey mixture into the vegetable mixture, and cook until thickened and remove from heat.
  4. Preheat your oven to 425 degrees F.
  5. Once your dough is ready, split it in 4 parts. Roll out 2 parts into bottom crusts and place them in your pie shells.
  6. Pour the turkey mixture into the unbaked pie shell. Roll out the top crusts, and place on top of the filling. Flute edges, and make 4 slits in the top crust to let out steam.
  7. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F, and continue baking for 20 minutes, or until crust is golden brown.

Enjoy your delicious pies or bring them over when you visit family and friends during the holiday season, along with a good bottle of Chardonnay! :)

Happy holidays everyone!

- CK
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