Here’s our family’s favorite thing to eat the day after Thanksgiving: homemade turkey pot pie!
If my daughter’s home, we’re treated to a homemade crust. If she’s not, I usually rely on Pillsbury ready-made crust. (This photo is from Pillsbury’s website.)
I didn’t get to host Thanksgiving this year, so I don’t have turkey leftovers to make it with, SO unfortunately I can’t give you how-to shots, but here’s the recipe.
Homemade Turkey Pot Pie Recipe
5-1/4 c. chicken broth (3 14-oz. cans)
3 carrots, pared (or 12 “baby” carrots), cut into bite-size pieces, ~ 1/2”
1 small white or yellow onion, diced
1/4 lb. fresh mushrooms, sliced (or one 4-ish oz. jar of sliced ‘shrooms)
2/3 to 1 c. frozen peas
3/4 c. butter
2/3 c. all-purpose flour
salt and pepper to taste
4 c. cooked turkey, cut into bite-size pieces
(My baking dish is 9” in diameter and about 2.5” tall, with straight sides.)
Bring chicken broth to boil in a 3-quart or larger sauce pan. Add carrots and onion and cook until almost tender. Add mushrooms and peas; cook 3-5 minutes more.
Remove vegetables from broth and set both aside. You should have about 4 c. of broth.
Preheat oven to 400 F.
In same or larger saucepan, melt butter; whisk in flour. Cook, stirring constantly till bubbly and a little golden. Gradually whisk in reserved hot chicken broth. Cook until mixture thickens and bubbles 1 minute. Season to taste w/ salt and pepper.
Add the vegetables and the turkey to the saucepan; stir gently and cook till turkey is heated through. Turn the mixture into the baking dish. You may refrigerate it at this point for later baking, if desired.
Prepare one pie crust. Cut an opening in the center and a few small holes around it (to vent steam; not just for decoration). Fit dough over filled baking dish; press dough down all around edge. Trim if necessary, leaving 3/4” or so to drape down the side of the dish.
Bake 40 minutes or until crust is nicely browned and filling is bubbly.
Adapted from Food Editors Favorites, 1983.