Homemade Old Fashioned Turkey Pot Pie -A Great Way To Use Leftover Turkey And Gravy

Homemade And Old Fashioned Turkey Pot Pie In A Flakey Lard Crust



I love roasted holiday turkey, I really do. But I love roasted turkey leftovers even more!

There is something so satisfying about enjoying all the hard work of the holiday cooking marathon while settling into a big plate of reheated leftovers. With that said, I know of one way that I always appreciate the leftovers even more, and sometimes even months after the big day itself. POT PIE! That’s right mother lovin’ Turkey Pot Pie! A crispy flaky crust, filled with gravy smothered turkey and fresh veggies. Ah-hum. Are you hungry yet? Pot pie is a great way to use up some of your leftover meat and gravy. The addition of fresh steamed veggies makes this pot pie a complete and satisfying meal. I like to freeze the individual pot pies and then pop them into the oven on a cold and blustery night in January when we really need warming up. I’m already looking forward to it.

This recipe will yield 4-6 individual pot pies (depending on size) or one large 9″ pie.

1 Pound Turkey Meat (about 3 cups diced)
6 Ribs Celery
4 Large Carrots
1 Large Parsnip
2 Cups Turkey Gravy
1/2 Cup Turkey Stock (if needed)
1/2 Teaspoon Dried Thyme
Salt And Pepper To Taste

Start by making The Ultimate Lard Pie Crust

Remove the pie dough from the food processor bowl onto a large flat surface,  pat the dough together and shape it into a long rectangle. Cut the dough into 8 even sections for 4 large individual pies or 12 sections for 6 small individual pies. Refrigerate the dough for at least one hour.

While the dough is chilling medium dice all your veggies and add them to a steamer pot.

Add enough water to steam the veggies and turn up the heat. When the water is starting to steam cover the pot and set your timer for 5 minutes. When the 5 minutes has passed remove the veggies to a baking sheet and let them cool in an even layer.

In a separated bowl add your diced turkey, gravy and the cooled veggies. Stir gently to combine. If your gravy is thick and congealed add up to 1/2 cup turkey or chicken stock. Taste the filling and season it with dried thyme and salt and pepper if needed.

Remove your pie dough from the refrigerator and begin to roll your dough out two at a time. When you have two sheets rolled start assembly of the pot pies by adding the bottom crust, filling the pie with your Turkey mixture and then adding the top crust.

Both crusts should be hanging slightly over the edge of your dish. Fold the top crust around and under the bottom crust and tuck it gently into the side of the dish. Crimp the edges using your fingers. Use a fork to add several vent holes in the top crust.

Either bake your fresh pies (350°) straight away or wrap them well and freeze them for a later time. The fresh pies take about 40 minutes while the frozen pies take at least 60 minutes. The crust should be golden and the filling should be bubbling and hot all the way through.

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