Leftover Turkey Pot Pie Recipe: Cooking With Courtney

San Ramon CA

30 November, 2020

7:55 PM

Description

From Feed the Soul: Turkey is all fun and games for a while. But usually by the time day three or four of eating Thanksgiving leftovers rolls around, I'm ready to stay far away from turkey dinner with cranberry sauce and stuffing until next November. Dare to break out of your post-Thanksgiving rut with this quick and simple turkey pot pie. The best part: There's a good chance you've got everything you need already in your kitchen! The crust is flaky and buttery, while the creamy inside is bursting with hearty chunks of turkey, sweet carrots and celery and earthy thyme. You can use whatever frozen veggies you've got on hand — I opted for cauliflower and broccoli. You can easily adapt this recipe to use pre-made pastry, but I'll teach you how to make homemade pastry. WAIT, don't give up on me yet! It takes just minutes to prepare and all you need is butter, flour, salt and water. It's way, way better than anything you'd buy at the store. Hands down, no comparison. Courtney Teague/Feed the SoulShare your favorite Thanksgiving leftovers recipe with Patch readers! Email it to Courtney at [email protected]. Be sure to say whether it is an original recipe, and include your first name, city, and any photos you may have. IngredientsFor the pie filling: Chicken brothFrozen vegetablesLeftover cooked turkeyOnion, choppedCeleryCarrotOlive oilCreamFlourThymeGarlic powderSalt and pepper, to taste For the pastry, use thawed frozen pastry dough or make from scratch with: FlourUnsalted butterTeaspoon saltIce waterGet the full recipe with instructions, tips and additional photos at feedthesoulblog.com. Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. Want to submit your recipes to be posted on Patch or submit a recipe request? Email her at [email protected]. Keep up with her latest recipes on Instagram, Facebook, Pinterest and Twitter @feedthesoulblog.