Who doesn’t love a good leftover pot pie?
This past turkey season I was blessed with a bunch of birds and after smoking a couple I had a ton of meat left over. I thought about making thanksgiving in a single bite and decided to do a pot pie. I added everything that’s left over from the holidays and cooked it down into a whole new and incredible dish. Check out the recipe below.
Leftover Turkey & stuffing Pot Pie
Ingredients:
3 cups leftover turkey, chopped (or any other bird)
1 cup frozen peas
3 large carrots, diced
3 ribs celery, chopped
2 sprigs thyme, stripped and chopped
2 sprigs rosemary, stripped and chopped
1 cup corn
1 stick of butter
½ brown onion, diced
4 cloves garlic, minced
2/3 cup flour
1 tsp salt
1 tsp dried sage
1 tsp cracked pepper
½ tsp celery seed
½ tsp onion powder
½ tsp Italian seasoning
2 cups chicken broth
1 ½ cup milk
2-9” pie crusts
2 cups stuffing
2 eggs, beaten
Directions:
- Pre heat oven or smoker to 425º
- In Dutch Oven melt butter and add onions, carrots and celery, cook down until soft about 3-5 minutes. Add garlic and corn and peas. Cook additional 2-3 minutes
- Add flour and mix to coat veggies, add seasonings and mix again.
- Pour milk and broth into skillet and bring to a boil. Reduce to a simmer and cook 5-10 minutes until thickens. Add in turkey meat and stuffing cooking additional 5 minutes. Remove from heat..
- In pie dish place one crust on bottom on the dish, fill pie dish, finish with placing the other crust on top. Cut 4 slits on the top.
- Brush with egg wash, cook 30-45 minutes or until bubbly and golden brown
- Cool 10 minutes before serving, this will help it set up.
Jeremiah Doughty
From Field To Plate
