While most look forward to the big holiday dinner, I am always much more excited about the meals that follow. I absolutely love cooking up gourmet dishes using leftovers! One of my favorite creations involves turning shredded Thanksgiving turkey into a glorious pot pie filled with seasonal vegetables.
How easy is it?
The best thing about this recipe is that it’s convenient and easy. If you’re tired of hanging out in the kitchen after turkey day, feel free to use a pre-made, frozen crust. If you want to make your crust from scratch, even better!
Depending on the amount of turkey that you have leftover, you may choose to make multiple pies, and freeze them for later. This way, you can cut back on leftovers before people tire of them, and then break out the pie for a quick dinner later on.
The first part of this recipe requires roasting vegetables. The recipe below will yield more than enough for one pie, and can be used to fill multiple crusts. If you have excess vegetables after roasting, consider pureeing them into a tasty, fall veggie soup!
Turkey pot pie with roasted vegetables
Makes one 9½” pot pie.
Ingredients for roasted vegetables:
- Small butternut squash (a 2 lbs squash will yield about 3 cups)
- Sweet potato
- Small colorful potatoes (purple, blue, red)
- Red onion
- 2-3 carrots
- 2 parsnips
- Olive oil
- Kosher salt
- Freshly ground pepper
- Fresh herbs (optional)
- Sliced jalapeños (optional)
Ingredients for pot pie:
- 2 pre-made pie crusts (or use this recipe from scratch)
- 2 – 2½ cups shredded or cubed leftover turkey
- 2 cups roasted winter vegetables
- 1 tablespoon butter
- 1 tablespoon flour
- 1½ cups chicken broth
- ¼ cup heavy cream
- ½ pound frozen spinach (optional)
- Salt and pepper to taste
- Egg wash (1 egg + 2 tablespoons water)
Roasting the vegetables
Preheat oven to 425 F. You’ll need two cookie sheets. I like to line my cookie sheets with foil for easy cleaning.
Peel and seed the squash. Then peel sweet potatoes, carrots and parsnips. Cube and place in large bowl. Next, cut the onion in half and into quarters, separating the layers; add to the bowl. If you happen to have any fresh herbs leftover from roasting the turkey — like rosemary or thyme — add them in!
Drizzle the veggies with olive oil. Sprinkle with salt and pepper. Divide veggies between the two sheet pans and spread in a single layer.
For some heat, add sliced jalapeños to the mix.
Roast for 35-45 minutes. The time will vary and depend on the size of the cubed vegetables.
For leftovers, let cool completely and store in the refrigerator in an airtight container.
Making the pot pie
Preheat oven to 400 F. If using a pre-made crust, make sure to follow thawing instructions. Place pie crust in a glass pan, or on a cookie sheet after filling, to help reinforce crust. This is going to be a heaping pot pie, and you want to make sure it is supported.
Shred or cube the turkey. After our holiday meal, I typically shred or cube the leftover turkey meat and store it this way so that it’s ready to go.
In a medium saucepan, melt butter and whisk in flour to make a roux. Add broth and heavy cream. Alternatively, if you have 1½ cups of leftover gravy, this can substitute for the sauce we’re making. Just use a couple tablespoons of broth to thin it out while warming in the pan.
Then, add turkey and vegetables. I like to throw in some thawed spinach as well; leafy greens are always a good thing to include in a mix with a lot of starchy, sweet vegetables. Make sure to squeeze the leaves to get excess moisture out. Feel free to add whatever vegetables you want to the pie.
Warm all of the ingredients before filling the pie. This step is important because it’s the only opportunity to taste the filling before baking. Since we’re building the pie from odds and ends, you may find that you need to add some additional seasonings.
Place filling in the pie crust. It’ll be heaping! Place the other crust over the top and crimp the edges. Cut slits over the top and brush with egg wash.
Bake in the oven for 35-40 minutes or until the crust is golden brown. Place foil over the edges if you notice the edge is browning faster than the top of the pie. Serve immediately.