What’s up everyone? Last week I cooked up a complete turkey, this means I have left overs! So there is always that question of what to do with those Turkey leftovers after Thanksgiving. Well this Turkey Pot Pie is the perfect recipe to use up a bunch of it! Like a chicken pot pie this is an easy yet great tasting comfort food that will totally kill it with the family. Making it for them you know they are getting everything they need for dinner too! It’s easy to tweak too, just by changing the vegetables to more fit your tastes and you are set! So go ahead guys give this AWESOME leftover recipe a try, and when you do make sure to take a pic and post it to my Facebook page.
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Ingredients
- 2 Refrigerated Pie Crusts
- 3 Cups Turkey, Shredded
- 1-1/2 Cups Sweet Potatoes, Peeled and Diced
- 1 Cup Potatoes, Peeled and Diced
- 1/2 Cup Carrots, Chopped
- 6 Tbsp. Butter
- 6 Tbsp. Flour
- 1/2 Cup Onion, Diced
- 2 Cups Chicken Broth
- 1/2 Cup Heavy Cream
- 1 Cup Corn
- 1 Cup Peas
- 2 tsp. Rosemary
- 1 tsp. Paprika
- Salt
- Pepper
Instructions
- Pre-heat over to 400 degrees
- Line 10" oven safe skillet or pie tin with one of the pie crusts and bake for 10 minutes.
- Cut potatoes and carrot to approximately the same size, place in small pot or large sauce pan and cover with water. Bring to a boil, reduce heat and allow to simmer for 10 minutes. Drain and set aside.
- In a pan/skillet melt butter, add chopped onion and cook until tender and translucent.
- Sprinkle the onion with the with flour and stir until smooth.
- Add chicken broth, heavy cream, turkey, peas, corn, and seasonings, bring contents to a boil, stirring frequently until liquid has thickened. Reduce heat, add potatoes and stir.
- Pour mixture into skillet with baked pie crust, lay the crust over the top of the pot pie contents.
- Cut several slits in the crust, lightly brush with your beaten egg, and bake in the oven for 30 minutes or until crust is golden brown.
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