How to Make Turkey Pot Pie with Thanksgiving Day Leftovers

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

Make a pie crust using a 3:1 ratio of flour to butter, and 1 part ice water by weight.

Cut butter into thirds, then cube it into small chunks.

Mix the butter into the flour by hand or using a food processor.

Weigh out 300 g of flour, 200 g of butter, and 100 g of ice water; mix together by hand.

Press the dough together without kneading, then wrap in plastic wrap and refrigerate for at least 30 minutes.

Dice carrots, celery, and onion for the filling.

In a sauté pan, add 2 cups of water, 2 cups of white wine, and a couple pinches of salt; bring to a simmer.

Add diced Yukon Gold potatoes to the simmering mixture.

Once the potatoes are added, add the diced turkey meat and a couple heaping spoonfuls of gravy after reducing the liquid.

Continue to simmer and add more gravy until reaching desired consistency.

Add frozen peas and corn to the mixture, and continue to reduce until the sauce thickens.

Place the filling into the bottom of a casserole dish or pie tin.

Flour the cutting board and roll out the chilled pie crust to fit the casserole dish.

Roll the crust onto the rolling pin and unroll it onto the hot casserole dish.

Crimp the edges of the pie crust.

Glaze the pie crust with egg yolk mixed with a little water for a glossy sheen.

Bake in a 375°F oven for about 45 minutes or until the crust is a dark golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens