Leftover-Turkey Pot Pie

We thus state the very best part of Thanksgiving cooking is not the huge meal, however the leftoversOur finest turkey casserole dish provides those sundry bits a 2nd life as relaxing home cooking with very little effort and optimum reward.

For the super-adaptable mouthwatering pie filling, get your remaining roast turkey (thighs, turkey breast– whatever you have on hand) and blended veggies (blanched green beans roasted sweet potatoes mashed potatoes brussels sprouts— all alternatives are welcome). Remaining gravy comprises the abundant, velvety sauce, implying you will not require to include turkey broth, chicken broth, or whipping cream here. (If you do not have any left, here’s a dish you can make without drippings.) A little bit of sautéed fresh onions, carrots, and mushrooms, plus some sliced parsley and frozen peas, wakes things up and provides a brand-new measurement.

When it pertains to the pie crust, keep it easy. Avoid the bottom crust and put the veg and turkey mix directly into a 9″ pie pan. Seal the handle store-bought pie dough for the leading crust (though if you have remaining homemade pie doughthat works too). A basic fork crimp and fast egg wash will dress it up and assist with that golden brown radiance. If your pie plate is stuffed, put it on a flat pan to capture any drips. Utilize the cooking time to put yourself a glass of that red wine your uncle brought for the vacation.

Active ingredients

6 portions

Preparation

1. Action 1

   Melt 1 Tbsp. saltless butter with 1 Tbsp. extra-virgin olive oil in heavy big frying pan over medium-high heat. Include 1 cup sliced onion and cook, stirring, till golden, 7 to 8 minutes. Include 6 oz. button mushrooms, stems trimmed, caps halved, heavily sliced crosswise; spray with kosher salt and newly ground pepperCook, stirring, till browned and tender, about 4 minutes. Include 1 cup very finely sliced peeled carrots (about 2 carrots); cover and cook till carrots soften a little, about 2 minutes. Include 1/2 cup carefully sliced remaining prepared veggiesif wanted. Include 1 1/2 cups carefully sliced prepared turkey (7– 8 oz.) 1– 1 1/4 cups turkey gravyand 1 tsp. sliced fresh thymeGive a boil; decrease heat to low and simmer to thicken if essential. Season with salt and pepper. Mix in 1/4 cup frozen green peas, defrostedand 1 Tbsp. sliced fresh Italian parsleyPut filling into 9″ glass pie meal and chill till cool, about 30 minutes.

   Action 2

   Roll 1 disk Actually Perfect Pie Crust (if utilizing) on a surface area gently cleaned with all-purpose flour into a round about ⅛” thick. Chill up until required.

   Action 3

   Gently brush rim (both leading and underside) of filled pie meal with 1 big egg white, beaten to mix with 1 tsp. waterLocation rolled Actually Perfect Pie Crust or one 9″ store-bought pie crust atop filling and fold edge of dough over edge of pie meal. Pinch dough rim to seal crust all around. Press down on the top edge of crust with fork branches to seal decoratively. Chill 10 minutes.

   Action 4

   Preheat oven to 400 ° F. Lightly brush top of pie with staying egg white mix. Make 3 to 4 1/4″ slits in center of pie to permit steam to leave. Press some parsley leaves onto crust. Bake pie up until crust is golden brown and filling is bubbling, 30– 35 minutes. Let cool 10 minutes. Serve with cranberry sauce together with (if utilizing).

   Editor’s note: This turkey casserole dish was very first printed in our November 2009 concern. Head by doing this for more terrific methods to utilize remaining turkey →