Turkey Pot Pie (Leftover Thanksgiving Turkey)

Beside turkey soup, left over Thanksgiving turkey can be transformed into pot pie 🙂

Beside using leftover Thanksgiving turkey, this recipe is also using leftover roasted duck fat (see NOTE for subs)!

Filling

200 g diced turkey (cooked with red wine, you can use your left over, but if you need the recipe of the turkey that I made for Thanksgiving, shoot me a message)

1 fairly long carrot, peel and dice

1 corn, peel

1 celery stalk, dice

1 tin (284 ml) cream chicken soup

1/2 tin (using the tin above) water

pepper flakes to taste

ground white pepper to taste

lime juice to taste

seasoning to taste (I use Hungarian Vegeta powder, you can use any bouillon powder)

1 tbsp dried thyme

1 onion, chopped

3 tbsp solid duck fat (if you need the recipe of how I roast the duck, shoot me a msg) – NOTE: you can use margarine or cooking oil

Melt duck fat and saute onion, add in vegetables, followed with turkey, seasonings and stir well. Add in cream chicken, water and lime, stir well, bring to boil until bubbly and thickened.

Crust

180 grams shortening

10-12 grams cold butter

3 cups flour

1 c whole wheat flour

2 tbsps Hungarian Vegeta seasoning (or you can use salt or other seasoning)

1 egg + water (place egg into measuring cup – 1 cup, stir, then add in enough water until it reaches 1 cup)

Mix dry ingredients and butter plus shortening until coarse texture, make a well in the center, pour in mixture of egg+water; knead. Divide into 2 different size of balls; the big one is for the bottom crust while the smaller one is for the top crust.

Pot Pie

Preheat oven 400 F

Once one dough for bottom crust is rolled, place on a greased pie pan, fitting the dough nicely, bottom to sides up. Pour in filling in the center. Roll the other dough and place on top of filling, adjusting sides.

Bake pie for half hour, take out then cover with aluminum foil, lower the heat to 350 F and bake for another 15 mins.

Awesome with Sriracha!

Print Recipe

Turkey Pot Pie

Servings: 0

Ingredients

Filling

• 200 g diced turkey cooked with red wine, you can use your left over, but if you need the recipe of the turkey that I made for Thanksgiving, shoot me a message
• 1 fairly long carrot peel and dice
• 1 corn peel
• 1 celery stalk dice
• 1 tin 284 ml cream chicken soup
• 1/2 tin using the tin above water
• pepper flakes to taste
• ground white pepper to taste
• lime juice to taste
• seasoning to taste I use Hungarian Vegeta powder, you can use any bouillon powder
• 1 tbsp dried thyme
• 1 onion chopped
• 3 tbsp solid duck fat if you need the recipe of how I roast the duck, shoot me a msg – NOTE: you can use margarine or cooking oil

Crust

• 180 grams shortening
• 10-12 grams cold butter
• 3 cups flour
• 1 c whole wheat flour
• 2 tbsps Hungarian Vegeta seasoning or you can use salt or other seasoning
• 1 egg + water place egg into measuring cup – 1 cup, stir, then add in enough water until it reaches 1 cup

Instructions

Filling

• Melt duck fat and saute onion, add in vegetables, followed with turkey, seasonings and stir well. Add in cream chicken, water and lime, stir well, bring to boil until bubbly and thickened.

Crust

• Mix dry ingredients and butter plus shortening until coarse texture, make a well in the center, pour in mixture of egg+water; knead. Divide into 2 different size of balls; the big one is for the bottom crust while the smaller one is for the top crust.

Pot Pie

• Preheat oven 400 F
• Once one dough for bottom crust is rolled, place on a greased pie pan, fitting the dough nicely, bottom to sides up. Pour in filling in the center. Roll the other dough and place on top of filling, adjusting sides.
• Bake pie for half hour, take out then cover with aluminum foil, lower the heat to 350 F and bake for another 15 mins.
• Awesome with Sriracha!