Thanksgiving leftovers. Those two words bring a smile to my face and make my mouth water. I look forward to Thanksgiving leftovers almost as much as the big meal itself. I have even been known to cook an extra turkey just to be sure to have lots and lots of leftovers.
I love a great hot, open-faced turkey sandwich but after a day or two, I’m ready to mix it up. A family favorite is Leftover Turkey Pot Pie. You can make this using Thanksgiving leftover and a few staples you likely already have.
Thanksgiving Leftover Pie
Ingredients:
1/4 cup butter
1 tablespoon garlic (minced)
1/3 cup all-purpose flour
1/2 teaspoon sage
1/2 teaspoon thyme
1 1/2 cups leftover gravy
1/2 cup water
1/2 cup milk
Approx. 14 oz of leftover vegetables (carrots, green beans)
3 cups leftover (cooked) turkey, (dark and white meat), cubed
salt and pepper to taste
1 pastry for a 10-inch double pie crust
Directions:
Preheat oven to 425 degrees F.
Melt the butter in a large saucepan over medium heat. Stir in garlic, flour, sage, and thyme. Add gravy, water, and milk. Blend well. Bring to a boil over medium heat. Cook 2 minutes. Stir in turkey and vegetables; cook until tender.
Line a 10-inch pie plate with the bottom crust. Pour in mixture. Top with the additional crust. Seal and crimp edges and pierce the crust with a fork to vent. Cover the edges with aluminum foil to prevent burning.
Bake in preheated oven for 25 minutes. Remove foil and bake until the crust is golden, approximately 20 minutes. Remove from oven and let set for 5 minutes.
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