Holiday Leftover Turkey Pot Pie
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 servingsPrep
25 minCook
45 minReady
75 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
5 | cups |
stock
chicken |
|
3 | cups |
smoked ham
cubed |
* |
2 | tablespoons |
vermouth
optional |
* |
3 | each |
carrots
sliced |
|
3 | stalks |
celery
sliced |
* |
2 | each |
sweet potatoes, or yams
peeled and cubed |
|
1 | each |
bay leaves
|
* |
½ | teaspoon |
savory
dried |
|
1 | cup |
peas, frozen
|
* |
½ | cup |
sweet red bell peppers
diced |
|
⅓ | cup |
butter
|
|
1 | each |
onions
chopped |
|
¾ | cup |
all-purpose flour
|
|
¾ | teaspoon |
dry mustard
|
|
3 | cups |
turkey
cooked and cubed |
* |
1 | x |
black pepper
freshly ground, to taste |
* |
1 | x |
pastry
for 9" single crust pie |
* |
1 | tablespoon |
milk
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.2 | l |
stock
chicken |
|
7.1E+2 | ml |
smoked ham
cubed |
* |
3E+1 | ml |
vermouth
optional |
* |
3 | each |
carrots
sliced |
|
3 | stalks |
celery
sliced |
* |
2 | each |
sweet potatoes, or yams
peeled and cubed |
|
1 | each |
bay leaves
|
* |
2.5 | ml |
savory
dried |
|
237 | ml |
peas, frozen
|
* |
118 | ml |
sweet red bell peppers
diced |
|
79 | ml |
butter
|
|
1 | each |
onions
chopped |
|
177 | ml |
all-purpose flour
|
|
3.8 | ml |
dry mustard
|
|
7.1E+2 | ml |
turkey
cooked and cubed |
* |
1 | x |
black pepper
freshly ground, to taste |
* |
1 | x |
pastry
for 9" single crust pie |
* |
15 | ml |
milk
|
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.