Well, we’re entering into the home stretch, preparing for Thanksgiving Day. And if you’re already thinking beyond T-Day for ways to deal with all the leftovers, here’s an idea for you that’s both fun and easy to do. Guaranteed to be a hit as well: Turkey Pot Pie. Yum.
The gang around here are all the same in one regard. We all prefer the turkey dark meat. So it tends to go pretty quickly and then we’re left with all that breast meat and wondering what to do with it. Well, I finally figured it out. Turkey pot pie works so well because it keeps the breast meat moist.
For ingredients, you will need the following:
Turkey breast meat.
At least one deep dish frozen pie crust (I bought two). Each package includes two crusts so you will have crust for a pie top if desired. We desire.
One 1lb package of baby carrots
Two packages of frozen peas (I buy the 14oz packages at Kroger)
Plenty of gravy
So, if you plan to make pot pies with the turkey leftovers, plan ahead and prepare about twice as much gravy as you normally would so you’ll have plenty left for the pie(s). Also, if you have, say, a 12 to 13 lb bird, you’ll wind up with enough of the filling mixture to make three pot pies using the standard size frozen deep dish pie crusts. If your bird is larger or smaller, adjust quantities as necessary.
Don’t do like I did and let the pie crusts thaw out before you begin to work with them. You want to remove that top crust piece and set it aside on a cutting board, etc., to thaw. Because I didn’t do this, the top crusts to my pies shredded. Also, even though I used Kroger brand pie crusts, I dunno if I recommend them. Next time I will try the Pilsbury ones. These Kroger ones just seemed to be too thin and the pie slices just sort of fell apart because the crust was so thin.
I pull the turkey breast meat from the bone and then chop it up into largish approximately 1″ size cubes. Set it aside. Precook your carrots and peas, boiling them until they are tender. Drain and set aside. Then, in a dutch oven, pour in the peas and carrots and the turkey. Then add the gravy. Stir well, but not vigorously, or you may shred the turkey. You should wind up with a thick stew-like concoction. Ladle the mixture into the pie crusts, add the crust tops and crimp down the edges. With a sharp knife, cut a few slits into the top crust of each pie.
Preheat your oven to 350 degrees. Take a flat baking sheet and line it with foil. Some of the gravy will most likely bubble out; do this to save on clean-up. Plus you can use the foil to wrap up any leftovers you may have. Bake for 45 minutes or until the crust begins to brown. Remove the pies from the oven and allow to stand for at least 15 minutes before cutting the slices. Serve and enjoy.
Now in my case, guess what? I still have leftover pot pie makin’s. Well, I’ve decided that, rather than make another, I will prepare some pasta instead. I’ve got some linguini that should work just right. The turkey/carrot/peas mixture will work just like Chicken a la King, ceptin’ it’s turkey of course. And that should be another pleasant meal I’ll have coaxed out of the leftovers.