Leftover Turkey Pot Pie Recipe: Cooking With Courtney

From Feed the Soul:

Turkey is all fun and games for a while. But usually by the time day three or four of eating Thanksgiving leftovers rolls around, I’m ready to stay far away from turkey dinner with cranberry sauce and stuffing until next November.

Dare to break out of your post-Thanksgiving rut with this quick and simple turkey pot pie. The best part: There’s a good chance you’ve got everything you need already in your kitchen!

The crust is flaky and buttery, while the creamy inside is bursting with hearty chunks of turkey, sweet carrots and celery and earthy thyme. You can use whatever frozen veggies you’ve got on hand — I opted for cauliflower and broccoli.

You can easily adapt this recipe to use pre-made pastry, but I’ll teach you how to make homemade pastry. WAIT, don’t give up on me yet! It takes just minutes to prepare and all you need is butter, flour, salt and water. It’s way, way better than anything you’d buy at the store. Hands down, no comparison.

Share your favorite Thanksgiving leftovers recipe with Patch readers! Email it to Courtney at courtney.teague@patch.com. Be sure to say whether it is an original recipe, and include your first name, city, and any photos you may have.

Ingredients

For the pie filling:

• Chicken broth
• Frozen vegetables
• Leftover cooked turkey
• Onion, chopped
• Celery
• Carrot
• Olive oil
• Cream
• Flour
• Thyme
• Garlic powder
• Salt and pepper, to taste

For the pastry, use thawed frozen pastry dough or make from scratch with:

• Flour
• Unsalted butter
• Teaspoon salt
• Ice water

Get the full recipe with instructions, tips and additional photos at feedthesoulblog.com.

Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. Want to submit your recipes to be posted on Patch or submit a recipe request? Email her at courtney.teague@patch.com.

Keep up with her latest recipes on Instagram, Facebook, Pinterest and Twitter @feedthesoulblog.