Oh, I’m sorry, am I the only one that still has Thanksgiving leftovers? Maybe I should get around to throwing them out….after I make my Thanksgiving pizza tonight that is.
Mr. Kitchen Misfit basically demanded that I make turkey pot pie. Nevermind that I had never done it before. But hey, it can’t be that different from making a normal pie right? For the most part everything went smoothly, however, in an effort to make the dough chill quicker I may have kept it in the freezer for too long. And since I used part whole wheat flour I may have not added enough water, so it was a little….crumbly, shall we say? But even though it doesn’t look pretty, it still tasted delicious! And is something that I would easily make again, using turkey or chicken! Pot pie is great because you can basically customize it to your taste or to the season, well, except for maybe summer.
I knew I wanted to make a creamy herb sauce for the pie so while shopping at Whole Foods I picked up this packet of fresh herbs:
It contained sage, rosemary, and 2 other herbs I couldn’t quite figure out, but they smelled delicious!
Thanksgiving Leftover Turkey Pot Pie
- 1 cup whole wheat all purpose flour
- 1.5 cup all purpose flour
- 2 sticks cold unsalted butter, cut into 1/4 inch squares
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp chopped holiday mix herbs (or herbs of your choosing)
- 8-10 tbsp ice cold water (I only used 8, but I think I could have probably used 10)
Store butter in the freezer while you mix the rest of your ingredients. Using a food processor, combine flours, salt, sugar and herbs until thoroughly mixed. Then add the butter and pulse until it forms a coarse meal. Add ice water 1 tbsp at a time and pulse until mixture starts to clump together. Pinch the dough, if it holds together, it’s ready.
Remove dough from machine and place on a clean floured surface. Gently shape into 2 discs. Try not to over-knead them. Wrap the discs in plastic wrap and refrigerate for at least an hour.
Creamy Herb Sauce
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 cup heated milk
- 1 tbsp chopped holiday herb mix
- 1/2 cup light cream
- 1/2 cup chicken broth
Melt butter in a medium sauce pan over medium heat. Add the flour and stir. Gradually add the hot milk. Bring to a boil over medium heat, stirring constantly. It will thicken. Simmer and stir for an additional 5 minutes. Add chicken broth and simmer for an additional 2 minutes. Add herbs, salt, pepper and cream until heated through. Remove from heat.
- 12-15 pearl onions, quartered
- 2 or 3 medium sized turnips, peeled and chopped
- garlic powder
- 2 tbsp butter
- 1.5 cups turkey
- 1 cup meat stuffing (It’s my Mom’s recipe and it’s freaking delicious. I would probably only use meat stuffing for this pot pie)
With a medium saute pan add the butter over medium heat. Add onions and cook until just starting to brown, 5-7 minutes. Add garlic powder, salt and pepper to taste. Add turnips and cook for about 15 minutes, until the turnip is tender. Remove from heat.
Now it’s time to assemble your pie!
Remove dough from the fridge and let stand at room temperature for 5-10 minutes. Use a rolling pan to flatten out the dough. Flatten until the dough is about 1/8 inch thick. Using a 9″ pie pan transfer the pie crust to the pan. Make sure to press the dough down into the pan. Use a fork to perforate the dough. Then add the turkey, stuffing and onion/turnip mixture to the dough, mixing it up evenly. Pour the cream sauce over the mix and again mix it to it’s combined well. Take your second pie crust and lay on top. If you can pinch the top and bottom pie crust layers together. Using an egg wash of 1 egg yolk and a tbsp of cream brush the top of the pie. Bake in a 425 degree oven for 15 minutes. Drop the temperature to 350 and bake an additional 20 minutes, or until the top is browned nicely. Let cool for 5 minutes, cut a slice and enjoy!