Serve this classic dish for a memorable and satisfying meal the day after thanksgiving.
Recipe by Kimme Hargrove
Photographed by Sarah McCullen
Sandwiches aren’t the only way to use up leftover holiday turkey. For a warm, heartier option, try this turkey pot pie recipe from Invitation Magazines food blog contributor Kimme Hargrove. A traditional pot pie uses staple ingredients including carrots, potatoes, onion and celery, but you can substitute other vegetables such as butternut squash, turnips, peas or mushrooms for variety.
1/3 cup butter
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 cup peeled and chopped potatoes
½ cup all-purpose flour
½ cup chicken broth
1½ cups milk
Salt and pepper to taste
2 cups chopped leftover turkey
1 package refrigerated pie crusts
Heat oven to 400°F.
In a large skillet, melt butter over medium heat. Saute celery, onion, carrot and potatoes in melted butter until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Reduce heat to medium-low, and gradually stir in chicken broth and milk; cook, stirring occasionally, until thickened and bubbly. Add salt and pepper. Stir in turkey.
Fit 1 pie crust into a pie plate, and pour filling into it. Place second crust over the top and crimp edges together. Make several slits in the top.
Bake for 30 minutes or until crust is golden brown. Allow to cool 10 minutes before serving.