The great thing about turkey pot pie is that it uses up so many Thanksgiving leftovers in one dish. But it’s also great if you’re not going to be making a big Thanksgiving meal and you want all the flavors without all the fuss. Serve this with some mashed sweet potatoes and a side of cranberry sauce and you’ll be in a good place.
Turkey Pot Pie
2 cups diced or shredded leftover turkey (or one turkey breast roasted with olive oil, salt, and pepper)
2 celery stalks, diced
1 cup carrots, diced (could be leftover, pre-roasted)
1 onion, minced
1 1/2 cups leftover gravy, loosened up with a 1/4 cup water (or use chicken stock thickened with a roux of 1 tablespoon butter and 1 tablespoon flour)
1/2 cup white wine
Juice of 1/2 lemon
1 tablespoon rosemary or thyme, minced
Pie dough for 1 9-inch pie or cut into individual ramekin/soup bowl-sized discs
Saute the onion and celery in a couple tablespoons of olive oil until they soften, about 5 minutes. Add the carrots and herbs and cook for a few minutes if raw, or if leftover, go ahead and add the turkey, gravy, wine, and lemon. Taste for seasoning and adjust if necessary (however, everything has generally been pre-seasoned, so you need to check).
Divide into ramekins, filling 3/4 of the way up. Cover the ramekins with the pie dough pieces and make sure to seal well along the edges. Cut a couple slits in the dough to let steam escape. They will most likely bubble through, but it’s not a problem. To make the dough brown nicely, you can brush the tops with a beaten egg or some olive oil and sprinkle a little sea salt on top.
Bake at 375 degrees for 20 minutes or until the crust starts to brown if already warm, or 45 minutes from the freezer. Make sure to place a pan beneath in case they bubble over.