Turkey Pot Pie

Pretty soon many of us will be looking at our leftover Christmas turkey wondering how we can make another meal from it. Hopefully, we've already given you a few easy options, but here's another.  A pot pie is one of the easiest ways to use up cooked meat.  Whether you have a little or a lot of leftover meat, you can make a pie. The following recipe is really easy and very delicious. The filling can be made any time and frozen for future use.  If you are pressed for time, you can use a ready-made pie crust from the store; however, I prefer homemade. 

TURKEY POT PIE

(you may substitute with chicken or beef if you choose)

Ingredients:

For Pastry

1 ¼ cups all-purpose flour

¼ tsp. salt (if desired)

1/3 cup shortening

4-5 Tbsp. cold water

1 beaten egg

For Filling

2 Tbsp. margarine or butter

3 medium leeks or 1 large onion chopped

1 cup sliced fresh mushrooms

¾ cup chopped red sweet pepper

1/3 cup all purpose flour

1 tsp. poultry seasoning

¼ tsp. Salt to taste if desired

¼ tsp. black pepper

1 ½ cups chicken broth

1 cup half-and-half, light cream or milk

2 ½ cups chopped cooked turkey (or chicken or beef)

1 cup frozen peas 

Directions: 

For the Pastry Top:

In a medium mixing bowl stir together 1 ¼ cups all-purpose flour and salt if desired.  Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle one Tbsp. of cold water over part of the mixture; gently toss with a fork.  Push moist dough to sides of bowl.  Repeat with 3-4 Tbsp. of water until all mixture is moistened, then form into a ball.

On a floured surface roll dough into a rectangle about 1/8” thick. Trim to be 1” bigger than a 2 quart rectangular baking dish. Cut some shapes with a cookie cutter to decorate the top from scraps of dough, then set aside.

For the Filling:

In a large saucepan melt margarine or butter over medium heat.  Add the leeks or onion, mushrooms, celery and sweet red pepper; cook for 4-5 minutes until tender. Stir in 1/3 cup flour, poultry seasoning, ½ teaspoon salt if desired, and black pepper.  Add the broth and half-and-half, light cream, or milk all at once. Cook and stir until thickened and bubbly. Stir in your cooked chopped meat of choice and the peas. Pour into your baking dish.

Place pastry top over the hot mixture; turn edges of pastry under and cut an x into top.  Brush with beaten egg, place pastry shapes on top and brush again with egg.

Bake in a 400 degree oven for 30-35 minutes until crust is golden brown. Cool about 20 minutes before serving. This will serve 6.


Written and submitted by Linda @ Penny-wise

And from all of us at Penny-wise...MERRY CHRISTMAS!