I am craving, a turkey pot pie this Thanksgiving, and plan on making it this year. Here is a recipe I am dreaming about, you can tweak it for whatever you prepared for thanksgiving using leftover . Alpha
Crust refrigerated pie crusts are my shortcut but you can buy this rolled, a box, or from scratch.
filling ingredients
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 can (14 oz) chicken broth
½ cup milk
2 ½ cups shredded cooked turkey
2 cups frozen mixed vegetables, thawed
Steps
Heat oven to 425°F. Make pie crusts as
directed on the box for Two-Crust Pie, using a 9-inch glass pie plate.
In a 2-quart saucepan, melt butter over medium
heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in
flour, salt, and pepper until well blended. Gradually stir in broth and milk,
cooking and stirring until bubbly and thickened.
Stir in turkey and mixed vegetables. Remove
from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge
and flute. Cut slits in several places in the top crust.
Bake 20 minutes; cover the edge of crust with
strips of foil to prevent excessive browning. Bake an additional 15 to 20
minutes or until the crust is golden brown. Let stand 5 minutes before serving.
THE BACKSTORY
It’s hard to find a more comforting dish than a classic pot pie. Sometimes referred to as meat pot pie, the traditional recipe is typically filled with some type of protein, mixed vegetables, potatoes, chicken broth, and flour inside a flaky pastry crust. Surprisingly, the humble pot pie has a colorful history dating all the way back to the Roman Empire when it was a common dish served at royal banquets. Instead of tender chicken, beef, or turkey baked inside, these historical pot pies were often filled with live birds!
The pot pie became a standard dinner in Europe around the 16th century and was later introduced to America by the English settlers. Now, the pot pie has become commonplace and has found a longstanding spot in weekly dinner rotations.
The savory pie has certainly come a long way since its origin and today, there are plenty of different methods to bake the savory meat pie and endless twists on the classic recipe. You can make pot pie using biscuits instead of pie crust, you can make the filling on the stove or in the slow cooker, you can bake the pie in a casserole dish or a pie plate, and you can even bake it in a skillet or a muffin tin!
This dish can be adapted and tweaked easily by simply changing out the filling. The flavor options are endless with twists like buffalo chicken pot pie, chili pot pie or even pizza pot pie. Whatever you’re craving, we have every pot pie and casserole recipe you could ever dream.
Expert Tips
Beat an egg with a spoonful of water and brush it over the surface of the top dough before baking
for a glossy, golden crust.
Use a small cookie
cutter to cut out vent holes in the top crust before placing overfilling.
Attach the dough cut-outs around the edge of the pie by using a little bit of
beaten egg to adhere.
A ¼ to ½ teaspoon of
poultry seasoning, which is heavy in dried sage, stirred into the filling is the natural complement to a turkey pot pie.
Use leftover holiday
turkey or a rotisserie chicken for the filling—and if you have leftover roasted
or sautéed vegetables (like peas, broccoli, or green beans), coarsely chop them
up and stir into the sauce in place of the frozen veggies.
