Turkey Pot Pie

The day after thanksgiving, and people are beginning to recover from their over indulgence driven systemic shock, to find fridges stuffed with leftovers. These leftover need to be disguised in a number of ways so that they may be consumed

One favorite way, is turkey pot pie. Think a large casserole dish, lined with pie dough, a thick poultry stew, and topped with puff pastry. Kick the stew up a good bit with mixed boneless turkey parts, some shredded, some cubed, all recovered from the carcass of the previous main meal, big chunks of carrots, big chunks of celery, kernel corn, green peas, and perl onions, all in a gravy made from homemade stock, or better yet, leftover gravy.

For the puff pastry, I’ll used a prepared pastry sheet. I’ll need to thaw two of them for the top.

Lets start with the pie crust, I’ll take my biscuit mix, and make a dough. We’ll roll that out very thin and fit to a buttered casserole dish.

For the Stew

Preparation

1. Cube / shred turkey meat, a mixture of white an dark is good
2. Melt butter / Oil in a saute pan over medium heat.
3. Add onion and garlic, saute until browning (~5 minues)
4. Add turkey meat and water to cover
5. Cover and bring to a slow boil.
6. Reduce heat and simmer until turkey is warmed through, (~4-5 Minutes)
7. Remove turkey from the skillet.
8. Add enough Stock / gravy to the remaining liquid to measure 3 cups
9. Stir in vegetables, and turkey meat.
10. Cover and return to a simmer
11. Cook until gravy thickens and veggies are cooked. (~15 minutes)
12. Line casserole with pie crust or puff pastry sheet

If using puff pastry, dock the bottom of the crust.

13. Add stew to Casserole
14. Top Casserole with Puff pastry
15. Crimp and slash pastry top, Glaze as desired
16. Bake / broil until pastry is puffed and brown

Notes: One can use smoked turkey in this, or one can cook the turkey until it shreds, one can also insert a 1/2 cup of heavy cream and 1 tsp of cornstarch to enrich and thicken the gravy .