Cooking with Kimes: Leftover Turkey Pot Pie

You can be sure there will be leftovers around after the holidays. I wanted to give you something to whip up with some of the ends and pieces you have in your fridge after a holiday meal. This is a great dinner to serve after the big day when you still have company around, round two anyone?!

Ingredients:

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2 pie crusts (store bought or homemade)
3 celery stalks - diced
1 onion - diced
1/2 cup of carrots – diced (I used petite carrots for a shortcut to less chopping)
2 cloves of garlic - minced
1/4 cup of flour
3 cups of chicken stock
3 cups of turkey - diced (you can use chicken as well)
4 tablespoons of butter
Salt & pepper to taste
Optional - Minced fresh thyme (you can also use a shake of dried thyme)
Heavy cream or half and half
1 egg (beaten)

Sides:
Leftover vegetables
Cornbread (see notes below)

Directions:

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Melt butter in a large saucepan or skillet over medium-high heat. Add in onion, carrot, celery, garlic and cook until softened and fragrant (4 minutes or so). You want the carrots to be fork tender.

Add in your turkey (or chicken) and sprinkle flour over the top. Stir to coat the meat and vegetables and let cook for a minute or two. Add in your chicken stock and let mixture thicken for a few minutes.

While the filling is thickening, prepare your pie crust. As you know from my previous blogs, I love to use my cast iron whenever possible. I lined a pie crust inside my cast iron skillet, leaving some excess near the edges.

* you could do this same recipe in a pie plate, a casserole dish, or even individual ramekins or skillets. You can also omit the bottom crust and just lay one over the top of the filling! This recipe is so easy and versatile.

Add your seasoning to the filling, I like to add salt & pepper, and some fresh or dried thyme. Also add in1/4 cup of heavy cream, and let it simmer for 5 minutes. If the mixture seems a little too thick, just splash in a little more stock. If it isn’t quite thickened up, sprinkle in a tiny bit more flour.

Turn off heat and preheat your oven to 375.

Pour filling into crust, and top with your second crust. Pinch, roll, fork (however you prefer) your crusts together to seal them.

Beat an egg with a tablespoon on heavy cream and lightly brush over the top of your pie crust (optional, but this will help the crust brown evenly)

Cut a few slits on the top to let the steam escape and bake for 30-35 minutes until crust is golden, then serve!

Notes:
You can serve this pot pie with any of the leftover sides you have hanging around, or you can mix up a box of cornbread to serve alongside with some honey butter.
I’ll be honest, I make most things from scratch...but cornbread is NOT one of them. It’s really true, if you have a great recipe and feel like sharing, leave it in the comments below! I like to just “enhance” my favorite boxed brand with some chopped up jalapeños and cheddar cheese, or a drained can of corn. Of course I always serve it with some honey butter! Grab a slice of leftover pie for dessert or some holiday cookies, and you have a complete meal with ingredients you had laying around the kitchen!

Happy Holidays to you and yours! Stay tuned for my next Cooking With Kimes, I am going to be sharing some sweet holiday treats!

Celeste