Sunday, November 27, 2011

Thanksgiving Left over-Turkey Pot Pie

                                    My husband's Rick Recipe

TurkeyPot Pie (Easy recipe for leftover turkey):
Preheat oven to 375°
-  1 1/2 cups cubed leftover turkey(white & dark meat)
-  1/2 cup of frozen peas and  fresh diced carrots
-  1 cup cubed potato (baking-type potatoes such as a Russet potatoes ) 
-  1 cup turkey gravy
-  1 pre-rolled (store bought) pie crust (most pre-rolled pie crusts come with two per package and  you will need to use a 9 x 11 casserole dish )
--- or if you have a great pie crust recipe use it and make it big enough to cover bottom and sides and top of 9 x 11 casserole dish.

Spray a 9 x 11 casserole dish with non-stick cooking spray and line the bottom and sides of dish with pre-rolled pie crust.
(Set aside remaining pie crust for top of pot pie)

                                          In a steamer add all vegetables  until tender .

                                   Chop the leftover Turkey into cubes or bite size pieces.

Heat turkey gravy on the stove & simmer until hot.  Stir in the turkey gravy and mix with the cubed turkey and all the vegetables. 
Add salt & pepper to taste(about 1/4 teaspoon of each)
Pour mixture into pie crust lined 9 x 11 casserole dish.

                              Top with remaining pie crust and crimp edges together to seal.  

                                   Cut a few slashes in top crust to allow steam to escape.


Place on a baking sheet in-case of over flow of gravy from pie. Bake at 375 degrees for 30-40 (maybe 45) minutes or until bubbly and pie crust is browned.

                                                                    Ready to enjoy


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