Christmas Dinner is over and the refrigerator is full of half-empty containers of leftovers. Hopefully you have already made a big pot of broth with the turkey carcass. Everyone is tired of turkey sandwiches, but a steaming hot Turkey Pot Pie will warm everyone up and help use up those little bits of vegetables languishing in the refrigerator.
This is comfort food folks! The good news is there are no hidden unwanted ingredients like hydrogenated fats, MSG, artificial flavors or chemical preservatives!
Turkey Pot Pie (or chicken) with gluten-free options
3 cups or more of leftover turkey cut into bite-sized chunks
2-3 cups homemade turkey broth OR leftover gravy
2 cups or more of leftover cooked vegetables such as peas, carrots, green beans, broccoli, pearl onions OR if you are making this at another time of year when you don’t have Christmas leftovers you can dice up a couple carrots, a stalk of celery, and a leek or an onion and saute them in a little butter before proceeding with the recipe. Add a 1/2 cup of frozen peas if you like.
3 Tablespoons butter
(omit if using leftover gravy) 4 Tablespoons all-purpose unbleached flour OR for gluten-free use an all-purpose gluten-free flour mix like Bob’s Red Mill
1 cup of organic heavy cream
salt and pepper to taste
1 egg (opt.)
Butter the inside of a deep dish pie pan, or other oven-safe dish of similar size. Preheat the oven to 400 degrees (375 if you are using the almond flour crust).
Place the chopped turkey and the cooked vegetables in the prepared pie pan mixing together.
If you are using leftover gravy just warm it up now and skip this step. If you are using broth go ahead and continue here. Melt the butter in a large saucepan. Whisk in the flour or GF flour blend and continue cooking for about 2 minutes as it bubbles, but don’t brown it. Continue stirring as you pour in the homemade turkey broth. Then quickly whisk in the cream and continue cooking 3 or 4 more minutes until the sauce thickens a bit more. Stir in fresh pepper and 1/2 tsp of salt. Taste and adjust with more seasoning if needed.
Pour the broth mixture over the vegetables. If you are using leftover gravy pour it over the vegetables. Stir it up to mix well.
Roll out your pastry and lay it gently across the top of the turkey filling. The pastry should generously cover the filling. Press the overlapping part into the rim of the baking dish to seal.
Optional for a golden brown crust: Crack the egg in a small bowl and beat well with a fork. Use a pastry brush to brush the egg all over the entire crust.
Use a sharp knife or the tines of a fork to make small holes or slits in the crust to allow the steam to escape.
Put the baking dish onto a cookie sheet to catch any spills and place the whole thing into the preheated oven.
Bake 20 minutes and then reduce the heat to 375 and bake an additional 20 minutes or until the crust is golden brown and the filling is bubbling and hot.
- 3 or more cups of leftover turkey or chicken cut into bite-size chunks
- 2-3 cups homemade broth OR leftover gravy
- 2 or more cups of leftover cooked vegetables such as peas, carrots, green beans, pearl onions, broccoli OR you can saute diced carrots, celery, leek or onion to equal 2 cups and add frozen peas if you don't have leftover vegetables
- 3 Tablespoons butter
- 4 Tablespoons all-purpose unbleached flour (omit if using leftover gravy) OR use an all-purpose gluten-free flour mix like Bob's Red Mill
- 1 cup organic heavy cream
- salt and pepper to taste
- homemade pastry dough for a deep dish pie, see links and options above in the blog text
- 1 egg (opt.)
- Butter the inside of a deep dish pie pan
- Preheat the oven to 400 degrees
- Place the chopped turkey and leftover cooked vegetables in the prepared dish mixing together.
- If you are going to use leftover gravy then skip this next step and just warm up the gravy and pour it over the turkey and vegetables.
- If you are using broth then first melt the butter in a large saucepan and whisk in the flour or GF flour blend.
- Cook the flour and butter 2 minutes as it gets bubbly, then whisk in the turkey broth.
- Whisk in the cream and continue cooking 3 to 4 more minutes until the sauce thickens.
- Stir in pepper and salt to taste.
- Pour the broth mixture over the vegetables and combine it all together.
- Roll out your pastry and lay it gently across the top of the turkey filling generously covering the pie.
- Press the overlapping edges of the crust into the rim to seal.
- Optional for a golden brown crust you can crack the egg into a small bowl, beat it well with a fork, and use a pastry brush to brush the egg all over the crust.
- Use a sharp knife to make four slits in the crust to allow steam to escape.
- Place the dish onto a cookie sheet to catch any spills and place the whole thing into the preheated oven.
- Bake for 20 minutes and then reduce the heat to 375 and bake an additional 20 minutes or until the crust is golden brown and the filling is bubbling and hot.