Home » Thanksgiving » Thanksgiving Turkey Leftovers

Turkey Pot Pie

Print
Send to Friend
Add Your Recipe
Posted on 2007-09-17

More in Thanksgiving Turkey Leftovers:

 Thanksgiving Leftover Casserole
 Turkette Hotdish
 Curried Turkey Dinner
 Alphabet Turkey Soup
 Grandpa's Homemade Turkey Soup
 Using It All Turkey Soup (Turkey Stock)
 Colorful Turkey Pasta Salad
 Green Chili Turkey Enchiladas
 Kentucky BBQ Turkey Sandwich
 Texas Barbecue Sandwich

Similar Categories:

 Thanksgiving Turkey Stuffing / Dressing / Gravy
 Thanksgiving Turkey
 Holiday Turkey Leftovers
 Thanksgiving Entrees
 Thanksgiving Baking & Desserts
 Thanksgiving Stuffing / Dressing
 Thanksgiving Side Dishes
 Thanksgiving Video Recipes
 Thanksgiving Gravies
 Thanksgiving
 Leftover Turkey Sandwiches
 Leftover Turkey Salads
 Leftover Turkey Soups
 Leftover Turkey - Salads
 Leftover Turkey - Sandwiches
 Leftover Turkey - Soups

Turkey Pot Pie 4728 views
0.75 avg rating
4 votes

 

Turkey Pot Pie using your leftover holiday turkey

Ingredients

2 large eggs
1/3 cup 1% milk
16 1/4 inch thick slices French bread (baguette)
1 cup defatted reduced sodium chicken stock
1/4 cup reduced fat sour cream
3 tbsp. all purpose white flour
1 tbsp. chopped fresh parsley
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves
1 tsp. Dijon mustard
1 tsp. vegetable oil (preferably canola)
1 cup frozen pearl onions, thawed
1/2 lb. mushrooms, preferably cremini, trimmed and quartered (3 cups)
1/4 cup dry white wine
2 cups diced, cooked turkey
1 cup frozen peas, thawed
salt & freshly ground black pepper to taste

Directions

Preheat oven to 400 degrees F. In a wide shallow bowl, whisk together eggs and milk until well combined. Add bread slices to the egg mixture, turning to coat them. Set aside while you make the filling, gently turning the slices once for even soaking.
In a small bowl, whisk together chicken stock, sour cream, flour, parsley, thyme, and mustard until smooth; reserve.
Heat oil in a large heavy skillet over medium-high heat. Add onions and cook, stirring, until well browned, 3 to 5 minutes. Add 1/2 cup of water and cook until the water has evaporated, 2 to 3 minutes. Add mushrooms and saute until the mushrooms are just tender, about 3 minutes more. Add wine and cook about 1 minute. Reduce heat to low and whisk in the reserved chicken stock mixture; bring to a simmer and cook, stirring, until thickened, 2 to 3 minutes. Remove from heat and stir in the turkey and peas. Season to taste with salt and pepper.
Transfer the mixture to an 8-inch square glass baking dish. Arrange the soaked bread slices on top of the filling. Bake for 20 to 30 minutes, or until the filling bubbles and the bread is golden brown.
 

Comments

 
 

Post Comment

 
   
Your name*
Your email
Comment*
 
 
   
 
Like this article?
Link to this article
Just copy and paste the code below to add this link to your page.

Tell a friend
Your Email
Your Name
Your Friends Email
Your Friends Name
Your Message