Turkey Pot Pie

Ingredients:

• 1 egg (beaten)
• ⅓ cup butter
• 1 onion (diced)
• ⅓ cup all-purpose flour
• ½ teaspoon poultry seasoning
• ¼ teaspoon thyme
• 1 cup chicken broth
• ⅔ cup milk (or cream)
• 1 potato (diced and cooked)
• 1 ½ cups frozen vegetables (defrosted)
• 2 cups leftover turkey
• 1 double pie crust

Directions:

1. Preheat oven to 400°F. Whisk the egg with 1 tablespoon of water and set aside.
2. In a medium saucepan, cook the onion in butter over medium-low heat until tender, about 5 minutes. Add the flour, poultry seasoning, thyme, salt, and pepper. Cook for an additional 2 minutes.
3. Gradually whisk in the chicken broth and milk, stirring after each addition. The mixture will be very thick at first but will smooth out. Bring to a boil over medium heat and simmer for 1 minute. Remove from heat and stir in the turkey, vegetables, and potatoes.
4. Line a 9″ pie plate with one of the pie crusts. Fill with the turkey mixture. Brush the edges of the crust with the egg wash and top with the second crust. Pinch the edges to seal and cut a few slits to vent the pie. Brush with the remaining egg wash.
5. Bake for 35-40 minutes or until the crust is lightly browned and the filling is bubbly.
6. Allow to cool for 10-15 minutes before cutting and serving.

Prep Time: 20 minutes
Cooking Time: 58 minutes
Total Time: 1 hour 18 minutes
Servings: 6

Serving and Storage Tips:

• Serving: Serve the Turkey Pot Pie hot and fresh from the oven for the best flavor and texture. Pair with a side of cranberry sauce or a crisp green salad to complement the savory flavors.
• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until heated through, or microwave individual servings for a quick meal.
• Freezing: To freeze the Turkey Pot Pie, allow it to cool completely after baking. Wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

These tips ensure your Turkey Pot Pie stays delicious and fresh, whether you’re serving it immediately or saving some for later enjoyment.

Variations:

1. Turkey and Stuffing Pot Pie: Add leftover stuffing to the turkey mixture for a Thanksgiving-inspired twist. Substitute poultry seasoning with sage for a traditional flavor profile.
2. Cheesy Turkey Pot Pie: Stir in shredded cheddar cheese or your favorite cheese blend to the turkey mixture before filling the pie crust. This adds a creamy, cheesy layer to your pot pie.
3. Herbed Turkey Pot Pie: Enhance the savory flavors by adding fresh herbs such as rosemary, sage, and parsley to the turkey filling. Adjust seasoning to taste for a fragrant and comforting dish.
4. Sweet Potato Turkey Pot Pie: Replace regular potatoes with diced cooked sweet potatoes for a hint of sweetness and added nutrition. It pairs well with the savory turkey and creamy sauce.
5. Mushroom and Turkey Pot Pie: Sauté sliced mushrooms with the onions for added depth of flavor. Mix with the turkey and vegetable mixture before filling the pie crust for a hearty variation.
6. Curried Turkey Pot Pie: Add curry powder or garam masala to the turkey filling for a spicy and aromatic twist. Serve with mango chutney on the side for a flavorful fusion dish.
7. Vegetarian Turkey Pot Pie: Replace turkey with chickpeas or tofu cubes for a vegetarian version. Use vegetable broth instead of chicken broth and add extra vegetables like spinach or peas for a wholesome meal.
8. Biscuit Topped Turkey Pot Pie: Instead of a double pie crust, top the turkey mixture with biscuit dough rounds before baking. Brush with melted butter and bake until the biscuits are golden brown and cooked through.
9. Mexican Turkey Pot Pie: Add a can of diced green chilies and a sprinkle of cumin and chili powder to the turkey filling. Top with shredded Mexican cheese blend and serve with salsa and sour cream.
10. Seafood Turkey Pot Pie: Mix cooked shrimp or crabmeat with the turkey filling for a surf-and-turf twist. Add seafood seasoning and a squeeze of lemon juice for a fresh and flavorful pot pie.
11. Spinach and Feta Turkey Pot Pie: Add chopped spinach and crumbled feta cheese to the turkey filling for a Mediterranean-inspired twist. Season with garlic and oregano for added flavor.
12. Barbecue Turkey Pot Pie: Substitute the creamy sauce with barbecue sauce mixed with a splash of apple cider vinegar. Add diced bell peppers and corn to the turkey filling for a tangy and smoky flavor.

These variations offer creative ways to reinvent your Turkey Pot Pie, adding diverse flavors and ingredients to suit different tastes and occasions.

FAQs:

1. Can I use fresh vegetables instead of frozen in the Turkey Pot Pie?
   • Yes, you can use fresh vegetables. Just make sure to cook or blanch them until they are tender before adding them to the filling.
2. What can I substitute for the double pie crust if I prefer a lighter option?
   • You can use a single pie crust for the top only, or try a puff pastry sheet for a flakier alternative.
3. Can I make Turkey Pot Pie ahead of time and freeze it before baking?
   • Yes, assemble the pie as instructed, wrap it tightly, and freeze. When ready to bake, thaw overnight in the refrigerator and bake according to the recipe instructions.
4. How do I prevent the bottom crust from getting soggy?
   • To prevent a soggy bottom crust, you can blind-bake the bottom crust for a few minutes before adding the filling. Another tip is to place the pie on a preheated baking sheet to help the bottom crust cook evenly.
5. Can I use leftover chicken instead of turkey?
   • Absolutely! Leftover chicken works well as a substitute for turkey in this recipe. Dice or shred the chicken and use it in place of the turkey.
6. What can I serve with Turkey Pot Pie for a complete meal?
   • Serve with a side salad, steamed vegetables, cranberry sauce, or a slice of crusty bread to round out the meal.
7. How long does it take to reheat leftover Turkey Pot Pie?
   • Reheat individual slices in the microwave for 1-2 minutes or in the oven at 350°F for 15-20 minutes, until heated through.
8. Can I use store-bought pie crusts for this recipe?
   • Yes, you can use store-bought pie crusts to save time. Follow the package instructions for thawing and rolling out the crusts.
9. What’s the best way to store leftover Turkey Pot Pie?
   • Store leftover pot pie in an airtight container in the refrigerator for up to 3-4 days. Ensure it’s cooled completely before refrigerating.
10. How can I make this recipe gluten-free?
    • Use a gluten-free pie crust or make a gluten-free crust using a blend of gluten-free flours. Also, ensure all other ingredients, such as the flour used for thickening, are gluten-free certified.

These FAQs address common queries about making, storing, and customizing Turkey Pot Pie, ensuring a delicious and hassle-free cooking experience every time.

Enjoy the comforting flavors of this homemade Turkey Pot Pie, perfect for using up leftover turkey and satisfying your family’s cravings for a hearty meal.