Leftover Turkey Pot Pie
I’m visiting my parents over the holidays right now. Nothing was planned for dinner tonight, and since we had a lot of leftovers, I got to thinking of what I could do. My mom happened to have everything at home to make this dish, so it was a no brainer. This is really easy, and tasty!!
For the pie crust, I used store bought. It’s quick and easy. Don’t fuss over making your own for this dish.
Leftover Turkey Pot Pie
Ingredients
- Leftover Turkey Pot Pie
- 1/4 cup butter
- 1/2 cup each diced onion diced carrot, and diced celery
- 3 cups shredded turkey
- 1/4 cup flour
- 3 cups reduced sodium chicken broth
- Splash of white wine optional
- 1/4 teaspoon turmeric
- salt and pepper to taste
- 1/4 cup half and half
- 1 whole unbaked pie crust
- 1 whole egg
- 2 tablespoons water
Instructions
- Preheat oven to 375 F. Melt butter in a large pan over medium-high heat. Add the onions, carrots, and celery and cook until the onions become translucent. About 5 minutes.
- Add the shredded turkey and mix into veggies. Stir flour into the meat and veg. Cook for about 1 minute, to cook off the flour flavor. Add the broth and wine and cook until the sauce thickens. Add the turmeric, salt, and pepper.
- Add half and half, and let mixture bubble. Remove from heat and pour mixture into a casserole dish.
- Prepare pie crust according to package instructions.
- Place pie crust over top of meat mixture.
- Brush with egg wash (whipped egg and 2 tablespoons water).
- You won't need to use all of the egg wash.
- Bake for 30 minutes, or until the crust has browned.
- Enjoy!
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