Fast & Easy Turkey Pot-Pie Recipe for Leftover Turkey
Leftover Turkey Makes A Popular Classic Dish
By Damien Andrews
For an added treat, serve this classic favorite to your family on TV trays in front of your favorite show. It's the old time family TV dinner classic – without the metal pie pan. Turkey Pot Pie made fast and easy. Enjoy!
What you will need:
1 16-oz package frozen mixed vegetables
1 cup frozen peas
2 cups cooked leftover turkey, chopped into small cubes
1 12-oz jar turkey gravy or leftover homemade turkey gravy
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon dried parsley
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon flour
2 refrigerated pie crusts, at room temperature
Cook the mixed vegetables and peas according to the directions on the packages. Drain off all cooking liquids from the vegetables. Combine the cooked vegetables, turkey cubes, gravy, herbs, salt and pepper in a 4 quart pot. Simmer for 10 minutes on medium heat, stirring as needed. Mix in the flour and simmer until thickened, about 5 minutes. Remove from heat and set aside.
Unfold and place the first pie crust in the bottom of a deep dish pie pan. Leave about 1" of dough hanging over all around the outer edge of the pie pan. Pour the hot thick liquid into the pie crust. Now unfold the last pie crust dough and place on top of the pot pie. Using a pair of kitchen scissors, trim the excess dough around the edges until it's even with the outer edge of the pie pan. Now crimp the two pie crust edges together. Make sure you have completely sealed the crust edges so no liquid can bubble out during cooking. Finally, make three 1" long slits on the top crust to allow steam to escape.
Bake for 25-30 minutes in a preheated 400°F oven. Monitor the turkey pot pie crust during the last few minutes of cooking so the crust doesn't burn. You want the crust to be golden brown and the contents to be hot and bubbly. Remove from oven and let stand for 10 minutes. This recipe will serve 8 folks.