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WhiteTrashBBQ

WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Friday, November 27, 2009

Leftover Turkey Pot Pie Recipe

Looking for something to make with all that left over turkey? Here's one of my favorites, Leftover Turkey Pot Pie. It's really simple and filling. I do cheat and use pre-made pie crusts from the store, but hey, I never liked baking anyway.

Leftover smoked turkey makes a great pot pie as well.Feel free to change up the vegetables; leftover string beans, broccoli and/or corn make great additions. I even tried it once with left over glazed carrots! You can see some corn in the picture below. It's from a pie I made last year.

Ingredients
  • 1 package pre-made refrigerated pie crusts enough for a (10 inch) double crust pie (Not the pre-made pie shells - buy the sheets)
  • 4 tablespoons butter, divided
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 3 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups chicken or turkey broth
  • 3 potatoes, peeled and cubed
  • 1 1/2 cups cooked turkey cut up
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
Directions

  1. Preheat oven to 425 degrees F . Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
  2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the broth. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
  3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
  4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

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3 Comments:

At 4:41 PM, Blogger Thom said...

Good recipe! Good job! Have to try it! Best to you!

 
At 2:10 PM, Blogger Chris said...

I swear, sometimes the leftovers are even better than the first run!

 
At 7:17 PM, Blogger Pumpkin Dumpling. said...

heavenly.

 

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