Leftover Turkey Pot Pie

The main question we get this time of the year is “What do we do with the Thanksgiving leftovers?”

Thanksgiving is one of the most highly anticipated meals of the year. But now that all the people are gone and the leftovers are taking up room in the fridge, we need to use that food before it goes bad. We can transform those leftovers into many things, sandwiches and soups are the most popular, but this recipe will use not only the turkey but many of the leftover vegetables too! This turkey pot pie recipe may just become your family’s early December tradition.

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Yield: 8 Servings
Difficulty: Easy

INGREDIENTS

2 Tbsp butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 Tbsp flour
4 Cup chicken or turkey stock
2 potatoes, peeled and diced
2 Cup turkey, shredded
2 Tbsp parsley, chopped
½ Cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten

DIRECTIONS

Preheat oven to 350°F

Melt butter in Swiss Diamond saucepan and cook chopped onion until tender.
Stir in celery and carrots and cook for 2 minutes.
Stir in flour and cook for 2 minutes.
Add stock and bring to a simmer.
Add potatoes and simmer until tender about 10 minutes.
Stir in turkey, parsley and peas.
Pour mixture into small casserole dish.
Top with pie crust and brush with egg.
Bake for 30 minutes until the crust is golden

Pro Tip: Many of these veggies can be found leftovers from Thanksgiving. Simply add them with the turkey and not before. If the potatoes are already cooked from the big meal, simply cut, bring to a simmer and continue to the next step.