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Holiday Leftover Turkey Pot Pie

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Recipe

This recipe came from my mother-in law who loves cooking and cooks amazingly delicious food, this is one of her favorite Leftover Turkey Pot Pie recipe that she wanted to share.

 

Yield

8 servings

Prep

25 min

Cook

45 min

Ready

75 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 cups stock
chicken
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3 cups smoked ham
cubed
*
2 tablespoons vermouth
optional
*
3 each carrots
sliced
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3 stalks celery
sliced
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2 each sweet potatoes, or yams
peeled and cubed
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1 each bay leaves
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½ teaspoon savory
dried
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1 cup peas, frozen
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½ cup sweet red bell peppers
diced
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cup butter
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1 each onions
chopped
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¾ cup all-purpose flour
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¾ teaspoon dry mustard
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3 cups turkey
cooked and cubed
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1 x black pepper
freshly ground, to taste
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1 x pastry
for 9" single crust pie
*
1 tablespoon milk
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Ingredients

Amount Measure Ingredient Features
1.2 l stock
chicken
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7.1E+2 ml smoked ham
cubed
*
3E+1 ml vermouth
optional
*
3 each carrots
sliced
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3 stalks celery
sliced
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2 each sweet potatoes, or yams
peeled and cubed
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1 each bay leaves
* Camera
2.5 ml savory
dried
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237 ml peas, frozen
* Camera
118 ml sweet red bell peppers
diced
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79 ml butter
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1 each onions
chopped
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177 ml all-purpose flour
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3.8 ml dry mustard
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7.1E+2 ml turkey
cooked and cubed
* Camera
1 x black pepper
freshly ground, to taste
* Camera
1 x pastry
for 9" single crust pie
*
15 ml milk
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Directions

In Dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, sweet potatoes, bay leaf and savory.

Bring to a boil then reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender crisp.

Add peas and red pepper and simmer for 2 minutes.

Drain, reserving liquid, then discard the bay leaf. Set the vegetable mixture aside.

Melt butter over medium heat and cook onion for 3 minutes until softened.

Sprinkle with flour and cook stirring for 3 to 4 minutes until lightly golden. Stir in mustard.

Gradually whisk in reserved liquid until smooth.

Increase heat to medium and cook, whisking constantly, until thickened and boiling.

Add reserved vegetable/ham mixture and turkey.

Season with salt & pepper to taste.

Pour into 12 cup casserole.

Roll out pastry ¼ inch thick on floured surface and cut into desired shapes. Arrange on top of casserole and brush with milk.

Bake on a baking sheet at 400℉ (200℃) for 30 to 35 minutes until pastry is golden brown and filling is bubbly.

What my mother-in law usually does:

I do variations on this without the ham but it is best with both.

I think I usually sauté the red pepper with the onions instead of adding them with the peas.

Sometimes I heat it without anything on top or you could use tea biscuits.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 20942% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 297mg 12%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 12g
Vitamin A 197% Vitamin C 34%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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