Lately Zach has been smoking turkeys in his Old Smokey Smoker Cooker for us to eat during the week. Freshly smoked turkey is WAY yummier than deli turkey so I’m a happy girl, but there are only so many turkey sandwiches a couple can eat. Hmm…what to do with leftover turkey…
Solution! Good old fashioned, heartwarming smoked turkey pot pie.
It really is a fantastic dish for this time of year. Warm, hearty, rich in flavor and in nutrients. It’s also a great way to use the other pastry if you bought a box of Pillsbury pastry dough for the Poppin’ Pear Tart and what a fantastic way to use up that leftover Thanksgiving turkey! (Buy an extra big turkey this year so you’ll be sure to have plenty of leftovers.)
If you have the turkey already smoked or are planning to use leftover Thanksgiving turkey (a rotisserie chicken would also do) and you choose to go with a pre-made pastry like I did, then the rest is easy as pie (pot pie). Haha…wow…moving along…
Smoked Turkey Pot Pie Ingredients (Feeds 2 really hungry people. Well, one meal for a really hungry man and two meals for a hungry wife. I ate half of mine and saved the other half for later.)
1 recipe pastry (left over from the pear tart)
2 small/medium-sized oven safe bowls
2 tablespoons butter
½ white onion, chopped
½ cup (about 2 stalks) celery, chopped
½ cup carrots, diced
½ can of sweet green peas
1 cup mushrooms, sliced
2 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
1-2 tablespoons chicken bouillon
1 1/2 cups water (or you could use chicken broth and skip the added chicken bouillon flavoring)
1 potato, peeled and cubed (I’d actually use 1/2 if you use the large russet kind. Ours was a bit too “potatoey”.)
1 1/2 cups cooked turkey, cubed
2 tablespoons all-purpose flour
1/2 cup milk
- Preheat oven to 425 degrees.
- Place 1 tablespoon of the butter in a large skillet. Add the onion, celery, carrots, mushrooms, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft.
- Add in peas once other vegetables are cooked the way you want them.
- Stir in the bouillon and water (or chicken broth instead). Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining tablespoon of butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
- Pour mixture into the baking dish.
- Roll out the crust, and place on top of filling. Pinch edges down onto sides of baking dish, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.
- You might want to brush some butter on top of the pie crust to turn it a nice, shiny golden brown.
When it comes out of the oven it’s piping HOT! We used metal baking dishes so that might have increased the heat, but I burned my tongue somethin’ awful. Didn’t stop me from eating. I’m just warning you. We are always a bit eager to dig into our meals at our house.
Zach-o-meter: and I reminisced about eating chicken pot pie as kiddos with every bite. Really brought back some great childhood memories.
Of course we both loved the dish, but while cooking I was concerned about the pot pie being too runny and runny it WAS NOT. It actually could’ve used a bit more liquid. I either put too much flour; too many potatoes or not enough milk or water. That’s why I mentioned to use 1/2 a russet potato instead of the whole thing or you could even use 1 little red skin potato instead. It was still yummy, but next time I’ll use less potato and probably add ½ cup more liquid. You’ll just have to play with it…
Hope you enjoy this dish sometime this fall – ideally with some leftover holiday turkey!
To faith and food,
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