Still have leftover turkey, frozen from the holidays? I do. Every time I open the freezer, I am reminded that I have this option available to me. Of course, you could use your leftovers in soup or casseroles. I have done that many times, but this time I decided to go with another idea. What about pot pie, yummy, yummy pot pie? Yes, that was the answer.
If you do not have any leftover turkey, it would be perfectly acceptable to use chicken. Whatever is in your kitchen, make it work. Note: To preserve their color, don’t thaw the peas before using.
Turkey Pot Pie
3/4 pounds turkey meat, cooked and shredded
Salt and pepper
2 tbsp vegetable oil
3 cups stock
2 tbsp unsalted butter
1 medium onion, chopped fine
3 medium carrots, peeled and chopped
1 celery rib, chopped fine
1/2 cup all-purpose flour
1/4 cup milk
2 tsp minced fresh thyme
2 tbsp lemon juice
1 large egg, beaten, plus 1 large egg, beaten, for baking
1 cup frozen peas
Melt butter with oil in Dutch oven over medium-high heat. Cook onion, carrots, celery, and 1/4 tsp salt until lightly browned and softened, 8 to 10 minutes. Reduce heat to medium, add flour, and cook 1 minute. Whisk in stock, milk, and thyme and simmer until sauce thickens, about 10 minutes. Off heat, add chicken and lemon juice to sauce and season with salt and pepper. Transfer filling to medium bowl and cool until just warm. Unwrap and unroll pie crust onto lightly floured counter. Stir frozen peas into cold filling and spoon into pie plate. Top with pastry and use fork to seal edges. Using paring knife, make 3-5 steam vents in crust. Adjust oven rack to middle position and heat oven to 400 degrees. Arrange on rimmed baking sheet, just in case the filling bubbles over. Brush crusts with egg and bake until crust is golden brown, about 35 minutes. Let pot pie rest 10 minutes before serving.
These are also great if you make individual pies to freeze: Just cut out 6 pastry toppings. Stir frozen peas into cold filling and divide mixture among six 2-cup disposable aluminum loaf pans. Top with pastry and use fork to seal edges. Using paring knife, make 3 steam vents in each crust. Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze for up to 2 months. When ready to serve: Adjust oven rack to middle position and heat oven to 400 degrees. Unwrap frozen pot pies and arrange on rimmed baking sheet. Brush crusts with egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 35 minutes. Let pot pies rest 10 minutes before serving.