Turkey Pot Pie

Still had a lot of Turkey and mashed potatoes,  leftover from Thanksgiving! I had saved it in the freezer because there were so many other events to celebrate after Thanksgiving. Today, I was determined to use the remaining leftovers.

This recipe also gave me a change to go through the fridge for stray vegetables that needed to be used as well.

Turkey Pot Pie

Ingredients:

3 cups of shredded Turkey
1 sweet potato, cut into small cubes

2 stalks of celery, cut into small pieces

1/2 a Spanish onion

1 large carrot, cut into small pieces

handful of baby bella mushrooms, with stems, sliced

1/4 cup of frozen peas

1 1/2 cups of mashed potato

2 tablespoons of butter

~1/2 of milk (skim, heavy cream, 1% any type you want)

Salt, Pepper, Onion Powder, Garlic powder – To Taste

Pastry Crust Dough –  See my Pastry Crust Post for the recipe. Makes enough for 3 mini pot pies

This recipe will make at least 6 mini pies, so you may want to double the pastry dough recipe or purchase a store bough pie and make 1 large pot pie.

Directions:

1. Saute onions, celery, sweet potato and carrots until the sweet potato can be pierced easily with a fork
2. Slowly stir in mashed potato and milk until you have a thick creamy gravy
3. Add turkey, mushrooms, peas and butter and allow mixture to cook on medium-low for about 5 minutes
4. Add seasoning to taste
5. Prepare bottom part of pie crush and add a heaping amount of filling. Cover with more pie dough and cut slits for steam
6. Bake at 375 F for 40 minutes or golden brown