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.
   

Cooking For Myself

Frittata
From Wikipedia, the free encyclopedia

A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then finished under the grill (broiler) and served open-faced.

So, why do I tell you about a frittata? Because that's what's in the picture. A corned beef hash frittata.

A little while ago, I discovered that the family wouldn't be home for dinner. This gave me a chance to make myself a traditional New England Boiled Dinner. What's a traditional New England Boiled Dinner you ask? Well, that's another post, but it does contain corned beef and potatoes.

The kids don't particularly like boiled corned beef, but I do, so I jumped at the chance to use up a piece of corned beef that I had in the freezer that I had planned on making into pastrami. So I made my dinner and enjoyed it in a rare silent evening at home. Now I don't know about you, but my mother and grand mother always told me that when you make a New England Boiled Dinner, you should always make enough to have leftovers. So I planned accordingly.

As luck would have it, the family would be out again 2 days later and I could take my leftovers and make hash. I love hash and to be honest, I often make corned beef just to have a meal of corned beef hash. I had my plans set. Don't get me wrong, I love my wife and kids, but sometimes it's great to be able to cook to my tastes exclusively and not worry about pleasing them.

So I diced up an onion or two, and sautéed them in some butter and olive oil adding some minced garlic just before the onions got translucent. I took the leftover meat and potatoes and roughly chopped them up. I was just about to add the meat an potatoes to the pan, when my son came home asking for dinner. I told him he was on his own, or he could have some hash. He griped about how he didn't like corned beef and that he'd make something later.

Then the wife and daughter appeared asking the same question. (I thought I had the night to myself!) They got the same answer, but said they'd eat it. But now I was looking at my ingredients. Would I have enough hash to feed four people? Nope. I needed another plan.

Then it hit me - make a frittata out of it. So I put the meat and potatoes in the pan with the onion and tossed them around just enough to heat them through. I took eight eggs and scrambled them and poured them over the meat. I cooked this on the stove until the eggs were almost set. Taking my large cast iron frying pan and placing it under the broiler, I let the oven finish off the dish.

The whole family devoured this dish. Even my son. From now on, I think I'll be making my hash into frittatas every time.