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Turkey Pot Pie Recipe
Main Courses, Holidays/Entertaining
Date: November 18, 2015

A great way to use leftover Thanksgiving turkey! This easy recipe is a great way to rejuvenate all those turkey scraps you have in your fridge after the big day. It doesn't take a great deal of prep or ingredients, but the finished product is simply delicious. You may even like your turkey pot pie more than the first go around!

  • 1 medium sized onion (diced)
  • 1/2 lb mushrooms (quartering recommended)
  • 1 medium sized carrot
  • 1-2 medium sized parsnips
  • 3-4 cloves of garlic
  • 3 medium russet or small red potatoes
  • 1 quart of chicken (or turkey) stock
  • 2 lbs leftover turkey (or 1 breast for white meat)
  • 1-2 cups of peas
  • Salt and pepper
  • Hot sauce (Texas Pete recommended)
  • Heavy cream
  • Slurry (water and flour or water and corn starch)
Preparation Steps:
  1. In a heavy bottom pot sauté the onions and mushrooms till slightly caramelized, add in carrots, parsnips and potatoes cooking them for about 2 min add in garlic and salt and pepper stir to combine.
  2. Pour in your chicken stock and simmer till carrots and potatoes are tender.
  3. Meanwhile pull turkey off bones and set aside.
  4. Make slurry ¼ cup of cornstarch to 1 cup of water mix with your hands to prevent lumps.
  5. Stir into your veggie mixture and allow thickening.
  6. Add turkey, peas, hot sauce and cream. Season further to taste.
  7. Pour into an unbaked pie shell cover with top, decorate and egg wash.
  8. Bake at 375 degrees for 25-30 min or till brown.

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