After Thanksgiving Turkey Pot Pie
I love the after Thanksgiving fare – and this is one of my faves. It's more French than the southern version but we like it better. You will need your left over turkey and gravy.
- 2C cooked turkey – cut or shredded into bite sized pieces
- 1 bag of frozen mixed veggies (mine had corn, carrots, peas & green beans)
- 4T turkey gravy
- 1 frozen pie shell
- 1 refrigerated pie crust (not in the pie dish)
- 1 egg, beaten
|These aren't all the ingredients but to show what I mean about the 2 pie crusts.|
Defrost your frozen pie shell for about 15mins on the counter. Preheat oven to 350. Put the pie shell on a cookie sheet (or baking stone), prick the bottom about 5x with a fork and then cook it for 15-20 mins – to where it's a little cooked but underdone. Take your rolled up refridgerated pie crust out and let it warmup a little on the counter while you do the next thing.
Meanwhile, in a large mixing bowl, toss together the turkey, veggies and gravy (if you like a touch of sweetness toss in a ½C of dried cranberries). Pour the mixture into the pie shell so it's in there evenly.
roll out the pie crust on a plate so it's flat. Then carefully pick it up and place it over the top of the pie so it's the crust. pinch together the edges so it is sealed. Take a fork and prick a cross shape in the middle to let out steam. Then beat the egg in a small bowl and brush it on the top of the pie with a pastry brush.
Bake in the oven for 20mins. At this point the edges will start to brown. Take some tin foil (about 3-4inch strips) and cover just the edges around the pie to prevent burning. Put it back in the oven and cook for another 20mins. Let it sit and set for about 5 – 10mins before cutting.
|This was so pretty when it came out - I almost didn't want to eat it! Of course we did and it was SUPER FAB!|
Serve with the remaining gravy and a nice white wine.