Turkey Pot Pie. You can smell it cooking in the oven. Can’t you…?
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Leftovers needn’t be lifeless – especially when they are drenched in gravy and then encased in pastry. Team your Thanksgiving leftovers with flaky pastry and you have all the makings of a turkey pot pie.
Just work with what you’ve got!
When I opened the fridge door two days after Thanksgiving, I found about a pint of turkey gravy, a pile of stuffing, cooked baby carrots, cooked turkey breast and roasted onions.
All I needed to complete my pie was:
- a large onion
- 2-3 celery sticks (leftover from a dip)
- 3 strips of uncooked smoked bacon,
- ¼ pint cream to enrich the turkey gravy,
- and of course a packet of frozen pastry.
To prep the pie filling:
- Chop onion and celery finely and dice bacon. Fry up all three ingredients in a frypan. Fry bacon until fat turns clear.
- Slice baby carrots or dice if using larger carrots and toss into pan
- Cube or slice into bite sized pieces your leftover turkey, add to pan together with chopped leftover roasted onions.
- Add gravy, cream, and seasoning and keep bubbling for about 10 minutes, stir frequently so that the ingredients do not stick and burn.
- Pour pie filling into dish, drape pastry over top. Don’t forget to make a hole in the top of the pie to allow the steam to escape. Alternatively use a ceramic pie vent, like my beautiful blackbird, to ventilate the pie. (I bought the one below from the cookshop in Reading Terminal Market.).
- Follow ingredients on the pastry pack in terms of cooking time. The pie filling is already cooked so all you are doing is baking the pastry.
Nope. It’s not the twitter icon. It’s my pie vent.
Serve with your favorite Fall vegetables!
Crumbly, buttery pastry is just the best!