Description
This homemade leftover Thanksgiving turkey pot pie is flavorful and insanely delicious, and every family member will enjoy it. This turkey pot pie casserole can make a great lunch or dinner, and you can always make it ahead, and freeze.
Ingredients
Scale
- Leftover turkey meat (about 3 – 4 cups cut/chopped)
- 1 cup of onions, garlic, and green onions (chopped)
- 1 cup of ‘half and half.’
- 1 cup of broth
- 2 cups of frozen peas
- 2 cups of chopped carrots
- ½ cup of celery stalks (chopped)
- ¼ cup of flour
- 1 teaspoon of salt
- 1 Maggi (or 1 teaspoon of seasoning powder)
- 1 teaspoon of onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon of ground ginger or ½ teaspoon of fresh ginger
- 2-tablespoon olive oil
- 1 egg (for egg brushing the pie before placing in the oven)
Piecrust Ingredients:
- 2½ cups of flour
- 2 tablespoons of pure organic cane sugar
- ½ teaspoon of salt
- 1 cup of butter (or two sticks)
- ¼ (or less) cup of cold water
Instructions
- Wash and cut all vegetables and set aside.
- Place a clean pot on the stove, add olive oil, and allow to warm up. Add some salt and chopped onions, continue to stir for the next 2 minutes, or until softened.
- Then add carrots, and celery, add seasoning powder, onions powder, black pepper, ginger, and stir together to combine.
- Stir in the flour and cook for 2 – 3 minutes, then add the broth and half & half.
- Add the peas and turkey meat, stir everything together, taste for flavors, and adjust as needed. Cook for another three to five minutes to thicken. Allow cooling before the next step.
- Preheat oven to 375. Spray the baking dish and scoop all the sauce into the baking dish.
- Then place the piecrust on top and gently close/lock. Use your hands or a fork to press down to secure and brush some egg wash.
- Use a knife to create incisions on the pie to allow air to evaporate; Bake in a preheated oven for 35 – 40 minutes (or until the crust turns golden brown and the dish is bubbling hot). Set this aside to cool before serving; enjoy warm.
Instructions for making the Crust:
- Cut the butter into small cubes and put in the freezer to chill; I would usually chill for about 30 minutes before use.
- In a clean mixing bowl, add the flour, sugar, salt, and combine well by hand or with a fork or food processor.
- Then add the chilled butter and start incorporating until the outcome looks like a bread crumb.
- Add cold water; barely combine this dough, then mold into a ball, divide into two (for top and bottom; I do not do top and bottom. So I end up using only half of this dough.
- Wrap each dough separately and put it in the fridge for 30 minutes before use or put in the freezer for 10 minutes.
- After the said time, remove from the freezer, spread a little flour unto a board, place dough, and roll out to cover the size of your baking sheet. Sprinkle more raw flour if needed.
Notes
You can make this recipe with chicken.
I only put the dough on top of the filling. But this dough recipe would be enough if you intend to lay the dough on the baking sheet before filling and then cover with the remaining dough. I personally like to add on top.
Egg in the crust is optional: I didn’t use egg to make this crust, but you can definitely add an egg to yours.
