It seems that every year, the week after Thanksgiving and Christmas, I’m struggling to figure out how to use the turkey leftovers, (now in my freezer) determined not to let anything go to waste. The problem is, everyone in my house is tired of eating turkey soup and turkey sandwiches. This year, I’m pretty excited about my new recipe that not only transforms the turkey leftovers to an exciting new dish but is something you can make, freeze and enjoy whenever you want.
This turkey pot pie is a nourishing comfort food that will fill your belly with warmth and your home with a mouthwatering aroma as it bakes.
This recipe is also fantastic with chicken.
Ingredients for the crust:
• 2½ cups of einkorn flour (you can substitute another type of flour if you prefer but I think einkorn provides the best flavor. If you're not familiar with einkorn or don't know where to purchase it, check out my latest einkorn blog.)
• 8 tbsp cold unsalted butter cut into ½ inch squares
• ¾ tsp sea salt
• 6 Tbsp ice water
• 1 egg for egg wash (optional)
Ingredients for the filling:
• 4 Tbsp butter
• 1 medium onion, finely chopped
• 2 large carrots, finely diced
• 2 stalks of celery, finely chopped
• 1 small russet potato (finely diced)
• 3 cups shredded turkey or chicken meat (light and dark)
• ¼ cup dry white wine (optional)
• 4 Tbsp einkorn flour (can substitute another type of flour if preferred)
• ¼ cup finely ground cornmeal
• ⅓ cup milk
• 2 ½ cups chicken or turkey stock (homemade is best click here for my recipe)
• ½ tsp dried thyme
• 1 ½ tsp sea salt
• ½ tsp pepper
• 2 Tbsp sugar
• ½ cup fresh or frozen peas (optional)
Directions to Make the Crust:
1. Mix together in a large bowl the flour and salt then add the cold butter and use your fingers or a pastry blender to cut the butter into to small pea sized pieces.
2. Add ice water and squeeze the dough with your hands until it just comes together (do not overmix).
3. Transfer dough to lightly floured surface and divide into to two equal discs.
4. Wrap in plastic wrap and refrigerate for at least 30 minutes but not longer than 24 hours.
Make to Make the Filling:
1. Place oven rack in center and preheat oven to 400 degrees.
2. Melt the butter in dutch oven or large saucepan, add the onion, celery and carrots and saute over medium heat until softened but not browned. Raise heat to medium high, add wine and simmer stirring constantly until it’s reduced by two thirds. If you’re not using wine just skip this step.
3. Add the flour and cornmeal and whisk constantly for about two minutes.
4. Add the milk (whisking constantly) chicken broth, potato, thyme, sugar, salt and pepper let come to a boil then reduce to a simmer and add the turkey and peas if using and simmer until potato is tender (about 10 minutes).
5. Take off heat and let cool a bit.
6. Take the pie crust discs out of the fridge and let rest on countertop for about 10 minutes at room temperature then evenly roll the first disc out on lightly floured surface until it’s wide enough to fill the pie dish with about a half inch overhang. If your dough tears you can just pinch it back together. If your pie crust doesn't reach the top of the dish in a place or two just pinch some dough where you have a bit extra and patch because it's important that you are able to seal the top and bottom layers of dough before baking. Next, roll the second disc the same way. You also want about a half-inch overhang for the top.
7. Spoon all of the filling out of the pot into the pie dish on top of the bottom layer of crust and smooth with a spoon to make sure the surface is level. Add the top layer of pie crust and pinch closed around the edges then you can crimp them with your fingers or a fork.
8. Cut 4 or five slits (about 2 inches long) from the center toward the edge in the top with a sharp knife to vent.
9. Beat egg in a small bowl then brush a thin layer over the top crust.
10. Bake at 400 degrees 40-50 minutes or until the internal temperature registers 160 degrees on a meat thermometer.
11. When you remove the pie from the oven, be sure to let it cool for at least 30 minutes before slicing and serving.
To make ahead and freeze just stop before the egg wash, wrap in aluminum foil and then plastic wrap and freeze immediately. When ready to serve, unwrap both the plastic wrap and foil, brush with egg wash if desired and place in the oven at 375 for 2- 2 ½ hours- until the internal temperature registers 160 degrees on a meat thermometer.
Lindsay Williamson is a mother to two beautiful boys, keeper of bees and backyard chickens, baker and fermentation enthusiast. She is the co-owner of Farmhouse BBQ–a BBQ pop up and catering company that specializes in 100% oak smoked, grass-fed brisket. She is also the homesteading instructor at Haywood Community College in Clyde NC. You can contact her via email at email@example.com. Read all of her MOTHER EARTH NEWS posts here.
All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.