Today I was cleaning out my refrigerator and came across some leftover turkey breast from Easter at my mother-in-law’s. My hubby suggested I make pot pie (it’s his favorite). The great thing about this recipe is that you can substitute just about any vegetable and it works great for both chicken and turkey. A combination we love is chicken and broccoli.
Leftover Pot Pie
2 tablespoons butter
1 cup sliced carrots
1 cup sliced celery
1 cup diced onions
2 cloves garlic, minced
1 small potato, cooked, peeled and diced
1/2 cup frozen green beans or peas, thawed
3 cups chopped, cooked turkey or chicken
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups chicken stock, homemade or store-bought
1 cup whole milk
2 tablespoons sour cream
1/2 cup extra sharp cheddar cheese
salt and pepper
1/2 recipe perfect pie crust, recipe here
In a large saute pan melt 2 tablespoons butter, add carrots, celery, onions and garlic cooking over medium heat until just cooked through. Add potato, green beans or peas and meat. In another saucepan, melt 4 tablespoons butter, add the flour whisking to combine. Cook over medium heat for 2 minutes. Add milk and chicken stock whisking constantly until smooth and mixture comes to a boil. Continue boiling for 5 minutes. Remove from heat, add 1/2 cup cheddar cheese and sour cream. Add salt and pepper to taste. Stir and add to vegetable mixture. Pour into a 9 x 13 inch pan that has been lightly buttered.
On a floured board, roll out pastry dough to a thickness of 1/4 inch. Top pot pie with pastry, tucking sides under and crimping edge. Brush with egg wash mixture (1 egg beaten with 1 tablespoon milk). Make 3 slits in dough to allow the steam to escape.
Bake in a 400 degree oven for 30 – 35 minutes until pastry is nicely browned and sauce is bubbly. Let cool for 5 – 10 minutes for easier cutting.
Enjoy! I hope you like this as much as we do! Do you have any recipes for utilizing leftovers? I would love to hear about them!