This is a delicious way to use that leftover holiday turkey and gravy.
Chicken Pot Pie
Preheat the oven to 350 degrees, grease a baking dish, and chop the vegetables.
In a heavy 8-quart pot, saute onions, celery, and carrots.
Add garlic, and continue to saute for another couple of minutes. Add potatoes and all but 1/2 cup of broth. Simmer for 8-10 minutes or until the potatoes are tender. Add the peas.
Make a paste with flour, cornstarch, dry gravy mix, and 1/2 cup cold broth.
Whisk the paste into the vegetables, then add leftover turkey and gravy. Salt and pepper to taste.
Pour into greased baking dish, taking care to leave at least 1/2 inch from the top.
Lay crust on top of filling.
Fold under edges.
Cut vents in crust.
Bake at 350 degrees for 45 minutes. Remove from oven, and allow to cool for 15 minutes before serving. While it’s cooling, I cut more strips of pie crust and bake them at 350 degrees for about 20 minutes, or until golden. I serve these along with the pot pie so that everyone gets enough crust.
- 2-3 cups cubed leftover turkey
- 2 cups leftover gravy (or canned gravy)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 large potatoes cubed
- 1 cup frozen peas
- 2 cloves minced garlic
- 1 tablespoon butter
- 2 (14 ounce) cans chicken broth – reserve ½ cup
- salt and pepper to taste.
- 2 tablespoons flour
- 2 tablespoons corn starch
- 1 packet dry turkey gravy mix (approximately .87 ounce)
- 1 pie crust
- Preheat oven to 350 degrees.
- Grease a baking dish.
- Sauté the onion, celery, and carrots in butter.
- Add garlic and stir for 2 minutes.
- Add potatoes, and all but ½ cup of broth, and bring to a boil.
- Boil for 8-10 minutes or until potatoes are tender.
- Add peas and boil 1 minute more.
- Whisk flour, cornstarch, and gravy mix with the reserved broth, making sure all lumps are dissolved.
- Stirring constantly, add flour paste to the vegetables and broth, and boil for 2 minutes.
- Add leftover gravy and turkey, and season with salt and pepper.
- Pour into the prepared baking dish, taking care to leave at least half an inch of room from the top edge.
- Lay crust over filling, and cut vents.
- Bake at 350 degrees for 45 minutes.
- Allow to cool for 15 minutes before serving.
- It's also delicious with chicken or beef.
Turkey Pot Pie