prep time: 1 hour
nutrition: Protein, Vitamin C
Thanksgiving Leftover Makeover: Turkey Potpie
Every year at our home, Thanksgiving fills the house with rich fragrances and happy activities. The oven is baking full tilt, the counters are piled with ingredients, and overflowing platters of food are carried to the dining room table. We prepare our special recipes with time, love, and care so that family and friends can join together, celebrate the day, and eat to their heart’s content.
Then comes The Day After. So much food. Leftovers are packed so tightly into my refrigerator that the inside looks like a Rubik’s Cube! What’s a mama to do? How does she solve the puzzle? Well, after-Thanksgiving does not mean that family time has to end. Forget Black Friday madness. Let the festivities continue throughout the long weekend by bringing everyone together for story telling while reworking leftovers into delicious new meals. Those yummy, flavorful leftovers deserve a second chance.
To help take advantage of the bounty, try my recipe for a wonderful, easy Turkey Pot Pie that incorporates a variety of leftovers from your Thanksgiving table — and gather ‘round once again, cooking and creating wonderful family memories!
1 lb. carrot
8 oz. celery (5 celery rib)
2 small onions (yellow/red)
3 tablespoons extra virgin olive oil
1 tsp freshly ground pepper
1 tsp salt
4 oz. butter
½ cup flour
4 cups chicken broth
4 cups chopped leftover turkey
2 cups frozen sweet peas
1 ½ tsp fresh thyme
1 pack frozen pie crust (defrosted but chilled to the touch)
1 egg + 1 tbsp. water
- Preheat oven to 400º. Dice carrots, celery and onions. Drizzle olive oil and sprinkle ½ tea-spoon pepper and ¼ teaspoon salt and arrange on a baking sheet. Bake at 400º for 30 minutes or until tender and lightly browned.
- Arrange 5 lightly greased 8-ounce oven-proof ramekins on an aluminum-foil-lined baking sheet.
- Melt butter in a large Dutch oven, over low heat; whisk in flour until smooth. Cook for a minute, whisking constantly. Gradually whisk in chicken broth; cook and whisk over medium heat for 5 minutes or until mixture is slightly thickened. Stir in your roasted carrots, onion, celery, chicken, peas, thyme, ½ teaspoon pepper and salt into broth mixture. Cook, constantly stirring, for about 10 minutes or until thickened and bubbly. Spoon a cup of hot filling into each ramekin.
- Whisk together egg and 1 tablespoon water in a small bowl. Roll out pie crust sheet on a lightly floured surface. Cut into 6 squares and lay one atop each filled dish and trim sides. Bush crust with egg mixture and cut slits on the top.
- Bake at 400º for 30 minutes or until pastry is golden brown.
- Gather ‘round a table, serve each slice with love and enjoy this post-thanksgiving mini-feast with family, friends and friends like family!
*Note: If you don’t have mini skillets/ramekins, use a large cast-iron skillet and bake until golden
Do you have a favorite Thanksgiving Leftover Makeover recipe? Share in the comments below.