Turkey Day Leftovers: Pot Pie
November 28, 2005
I trust that you all have successfully made a turkey and all the trimmings without my assistance. In case you managed to only salvage the drumsticks and the wings, this recipe is a perfect solution for putting those leftovers to work. This recipe also takes care of those extra celery stalks and carrots from your stuffing. I like this turkey pot pie recipe because it can be altered to be a vegetarian dish, gluten free, or traditional.
For the Traditional version, you will need: turkey leftovers (about 1 c worth, chopped into bite sized pieces), 2 stalks celery diced, 2 carrots diced, 1 potato diced and boiled, 1/2 c of frozen peas (can add more if you like), 2 cloves of minced garlic, 7-10 mushrooms (I used oyster mushrooms) chopped, 1/4 c of cream, 2/3 c white wine, 2/3 c vegetable stock, 1 1/2 tblsp corn starch, herbs (thyme and rosemary are best, italian parsley is the usual suspect).
The crust: a premade pie crust (Marie Calendar's is always good) and puff pastry sheet.
For the gluten free version: 2 russet potatoes diced, boiled, and mashed with salt, pepper, 2 tblsp of butter, 1/2 c of milk (or vegetable stock for vegans/lactose phobes). Potatoes will serve as the "lid" to the pot pie.
For the veggie version: in lieu of turkey, use 1/2 a butternut squash diced. You can also add tofu if you still want the protein.
Step One: In a saute pan, add 2 tblsp of butter or olive oil, garlic, mushrooms, carrots, celery and herbs. Cook on medium high until the veggies sweat.
Step Two: Add the turkey, herbs, and cornstarch. Saute this so cornstarch is absorbed by the veggies. Add the wine and cook this for 4 minutes.
Step Three: Add veggie stock, cream, and potatoes. Saute until it thickens, season with salt and pepper.
Step Four: Pour these ingredients into a pie crust or into a glass baking dish. Place a "lid" of puff pastry over this and brush with a beaten egg. For the gluten free version, spread mashed potatoes on the pot pie mixture to cover it completely. Cook this in an oven at 400 degrees for 25-35 minutes (just be sure its cooked and not burnt). Cook at 375 if you live oceanside. If cooking the gluten free version, cook this for 20 minutes.
Serve and enjoy with little cranberry croissants (leftover puff pastry cut into triangles and roll with cranberry sauce, bake these with the pie).
