It’s the day after Thanksgiving and hopefully we have a fridge full of leftovers. If you’re like me though, you get tired of leftover turkey and chicken really quickly lol. Here is a fantastic way to repurpose some of your Thanksgiving leftovers. But of course, you don’t need to wait until the holidays to make this recipe – this one is great all year! Enjoy.
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Shopping List:
1 diced yellow onion
1 cup diced celery
1 cup peeled and diced carrots
1 cup frozen peas
1 cup diced bella mushrooms
6 tbsp butter
1/3 cup flour
2 cups chicken stock
1/2 cup heavy cream
1 tbsp better than bouillon chicken base
1 tsp each Worcestershire sauce and Soy Sauce
1 egg or 2 tbsp melted butter (to brush pie crust)
1 tbsp garlic paste
2 premade pie crusts
salt, pepper, cayenne, italian seasoning (season to taste)
Directions:
Preheat oven to 425 degrees. Prep veggies
You can use leftover turkey or roasted chicken – or just purchase a rotisserie chicken. Remove meat from skin and chop into bite sized pieces.
Add 6 tbsp butter to dutch oven or soup pot and melt. Add 1 tbsp chicken base and then add carrots. Cook carrots for 4-5 minutes to give them a head start. Next, add remaining veggies (except the peas, save them for last). Cook for 5-6 minutes or until the veggies start to become tender.
Next, add flour and stir constantly. Cook 2-3 minutes to remove raw flour taste. Add chicken stock and bring to a boil and then reduce to a simmer. Add heavy cream and simmer. Should become thick gravy consistency. Season to taste!
Next, add in chicken or turkey and frozen peas. Stir to combine. Ensure mixture is seasoned to your preference and set aside to cool a bit.
Prep your store bought pie crust per package instructions. (allow to sit out on the counter for about 15 minutes before using). Dust your counter or cutting board with a little flour and then add your pie crust. Roll with rolling pin until even. Add your pie crust to your pie pan or casserole dish – forming to the sides of the dish.
Add your pot pie filling and then add your second pie crust to the top. Tuck the top crust behind the bottom crust and pinch/crimp the edges.
Cut a 4-5 slits into the middle gently to allow steam to release while cooking. Brush the top crust with the beaten egg so that it browns nicely. Bake for 30-40 minutes or until golden brown. Rest for 15 minutes before serving.
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