I made a boneless Turkey breast a couple of weeks ago and froze the left overs with the goal of making turkey pot pie. This recipe is perfect for any type of poultry leftovers.
Here is what you'll need:
- two pie crusts (one for the bottom and one for the top) Check out my prior post: Pie Crust
- 2 Cups cooked turkey or chicken
- 4 carrots, chopped
- 4 stalks celery, chopped
- 1 small onion, diced
- 3 - 4 potatoes, cubed
- 4 tbsp butter
- 1/4 cup parsley, chopped
- 2 tbsp chives, diced
- 2 sage leaves, chopped
- 3 cloves garlic, minced
- 3 tbsp flour
- 1 cup chicken broth
- 2/3 cup heavy cream or milk
This is the Parsley, Chives, Sage and garlic...god I love herbs and garlic. They just make food so much more colorful and tastier.
Heat 2 tbsp butter in a large fry pan.
Now add the carrots, celery, onion, garlic and the herbs. Saute for 10 minutes or until the veggies start to get soft.
Now add the potatoes and the chicken broth. Saute for 5 - 8 minutes. You want the potatoes to start to cook but still be slightly firm.
Meanwhile, in a separate pan heat up the other 2 tbsp of butter and add the cooked Chicken or Turkey. After a couple minutes add the flour and saute for a few minutes.
Now add the turkey or chicken to the cooking veggies. Once mixed add the cream and stir thoroughly. Let the mixture get bubbly.
Grease a pie pan with butter or spray Pam and lay the pie crust into the pan.
Now trim the edges.
Now its time to add the mixture to the crust.
Now add the top part of the crust, pinch the ends and poke little holes with a fork or knife to allow the steam to have a place to exit.
Bake at 425 for 15 minutes and then lower the oven to 325 and bake for an additional 20 minutes.
Look at that! Isn't that so pretty..golden and crisp!!!!
There you have it..home made turkey pot pie!